Buffalo Sirloin Steak w/ Cheesy Scrambled Eggs and Toast

March 15, 2015 at 4:53 PM | Posted in Eggs, Sargento's Cheese, Wild Idea Buffalo | 2 Comments
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Today’s Menu: Buffalo Sirloin Steak w/ Cheesy Scrambled Eggs and Toast


Buffalo Top Sirloin Cheesy Scrambled Eggs 011
A cool morning to start, in the 30’s, but it was a beautiful sunny day out. Plenty of sunshine and near 60 degrees. Mom and Dad headed off to Church and I put in a good day of house cleaning. Dusted, vacuumed, and cleaned what windows I could get to. Then did a couple of loads of laundry for Mom. Even got the 4 wheel cart out for a bit, the air still a little cool to have it out long. So for dinner I had something planned but came across a dinner idea in the Food Network Magazine that I wanted to have instead. Tonight it’s Buffalo Sirloin Steak w/ Cheesy Scrambled Eggs and Toast.



My recipe was inspired from Chef Sunny Anderson, who in my opinion is one of the best on Food Network. I left her recipe and web link at the bottom of the post. My version is Buffalo Sirloin Steak w/ Chessy Scrambled Eggs and Toast.

I rarely use Beef anymore, instead I use Wild Idea Buffalo whenever possible. For tonight’s dinner I’m using Wild Wild Idea Buffalo Top Sirloin 001Idea Buffalo Petite Top Sirloin Steak (5 oz.). To prepare the Steak; I rubbed the Steak with a 1 teaspoon of Extra Virgin Olive Oil. Then seasoned it with a sprinkle of Garlic Salt, Dried Rosemary, and McCormick’s Grinder Sea Salt and Black Peppercorn. As the Steak rested I preheated a small Cast Iron Skillet on medium heat. When the skillet was heated I added my Buffalo Sirloin, I cooked it 3 1/2 minutes per side to a beautiful Medium Rare! The Wild Idea Buffalo Steaks are just incredible. So juicy and the best flavor of any Steak, Beef or Buffalo, I’ve ever had. And this one is no exception!

Then for my Cheesy Scrambled Eggs. I used 2 Medium Size Eggs; also Sargento Reduced Fat Shredded Sharp Cheddar Cheese, Sea Salt, and Ground Black Pepper. To prepare them In a small bowl, whisked the Eggs and add just a splash of water. Melted a bit of Blue Bonnet Light Stick Butter in a small nonstick pan over low heat. Added the Eggs and cook, whisking to release the cooked Egg from the pan, until almost done but still wet, 4 to 5 minutes. Remove from the heat; add half of the Cheese, a pinch of Salt and Pepper and continued whisking until done. Sprinkle the remaining Cheese on top. I also toasted a couple of slices of Klosterman Wheat Bread that I Buttered with I Can’t Believe It’s Not Butter. Nothing like a Hearty Breakfast for Dinner every now and the, and this one hit the spot! Thanks again to Chef Sunny Anderson for the idea. I’ve had a lot of good and delicious meals but this one was a top 3 meal! I love Steak and Potatoes anytime but add the Cheesy Scrambled Eggs and Toast, it doesn’t get ay better. For dessert later tonight a Healthy Choice Dark Fudge Swirl Frozen Greek Yogurt.





Buffalo Petite Sirloin 5 oz
Wild Idea Buffalo – 5 oz. Petite Tenderloin Steak
Our tenderloins live up to their name with a butter knife texture and rich grass-fed sweet taste. Very popular for elegant dinner parties, or special dinners at home. Same as our regular tenderloin, only smaller — a delicious thing in a small package! 5 oz.







Rosemary Steaks with Cheesy Eggs


Recipe courtesy of Sunny Anderson

For the steaks:
2 T-bone steaks (about 1 1/2 inches thick, 3 pounds each)
Kosher salt and freshly ground pepper
1 tablespoon liquid smoke
2 tablespoons vegetable oil
2 sprigs rosemary, cut in half
For the rosemary butter:
6 tablespoons unsalted butter
Kosher salt
2 cloves garlic, smashed
3 sprigs rosemary
For the eggs:
8 large eggs
2 tablespoons unsalted butter
1 cup shredded cheddar cheese (about 4 ounces)
Kosher salt and freshly ground pepper
Prepare the steaks: Arrange the steaks in a dish; season with salt and pepper on both sides, sprinkle evenly with the liquid smoke and drizzle with the vegetable oil. Nestle the rosemary under the steaks and set aside at room temperature 2 hours, turning the steaks halfway through to infuse both sides with rosemary.

Make the rosemary butter: In a medium saucepan over medium-low heat, combine the butter and 1 teaspoon salt. Melt the butter, stirring to dissolve the salt, then add the garlic and rosemary. Continue cooking over low heat until the butter is fragrant, 10 to 12 minutes. Remove from the heat and discard the garlic and rosemary; set the butter aside.

Grill the steaks: Preheat a grill or grill pan to high. Remove the steaks from the dish, discard the rosemary and place the steaks on the grill. Cook about 5 minutes per side for medium rare. Remove from the grill, tent with foil and let rest 10 minutes before slicing.

Meanwhile, make the eggs: In a large bowl, vigorously whisk the eggs and add a splash of water (nothing more than a teaspoon). Melt the butter in a large nonstick pan over low heat but do not let it brown. Add the eggs and cook, whisking to release the cooked egg from the pan, until almost done but still wet, 5 to 6 minutes. Remove from the heat; add half of the cheese, a pinch of salt and a few grinds of pepper and continue whisking until done. Sprinkle the remaining cheese on top.

To serve, cut the steaks off the bone and slice against the grain; drizzle with the rosemary butter. Serve with the eggs.


Read more at: http://www.foodnetwork.com/recipes/sunny-anderson/rosemary-steaks-with-cheesy-eggs.html?oc=linkback

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