Steak & Egg Toast

Steak & Egg Toast Recipe

1. Preheat the oven to 350F, toast the slice of Euro-Bake Sundried Tomato Garlic Loaf for 2-3 minutes. Once toasted, spread on the herb goat cheese.
2. After grilling and resting the skirt steak, slice it on a bias and shingle on top of the asparagus.
   
3. Add the arugula on top of the steak followed by the seasoned poached egg. Spoon on the Romesco sauce around the dish.
   

Grilled Skirt Steak Recipe

1. Portion the skirt steak to 113 grams portions, season with salt and pepper, 1% by weight. Place the portion in an appropriate size bag and add the garlic clove, shallots, rosemary and oil. Allow 1-2 hour to marinate.
   
2. Meanwhile, set the thermal circulator to 54°C / 129°F and cook the steaks for 60 minutes.
3. Preheat your grill, 10-15 minutes before the steak is done. (Chef's Tip: Wood burning grill is preferred.)
4. Remove the steak from the bag and dry off. Strain the remaining contents of the bag, mash the garlic and shallots to a paste and fold in the herbs.
5. Grill the steak on both sides to the desired internal doneness, once the steak comes off the grill brush with the garlic shallot paste. Allow to rest for 2-3 minutes.
   

Romesco Sauce

1. Put Nora chilis in a small saucepan, cover with water, and bring to a boil. Remove from heat, steep for 20 minutes.
2. Remove stems and seeds.
3. Place chilis and remaining ingredients into a blender, and puree to smooth consistency. Add water if necessary in a blender. Season to taste.