Skirt Steak with Fried Egg, Oyster Mushrooms, and Parsley Vinaigrette

Name: Skirt Steak with Fried Egg, Oyster Mushrooms, and Parsley Vinaigrette
Yield: makes 4 sandwiches
Ingredients: 2 tablespoons extra-virgin olive oil; 1 teaspoon minced garlic; 8 ounces oyster mushrooms, sliced in half; Kosher salt and freshly ground black pepper; 2 tablespoons Parsley Vinaigrette (page 180); 1 pound skirt steak; 2 tablespoons unsalted butter; 4 large eggs, preferably pasture-raised; 4 ciabatta rolls

December 9, 2011

We created this for the opening of our Las Vegas store, knowing that it would be the perfect sandwich to have after a night of Vegas-style fun. The richness of both the steak and the eggs is balanced by the acidity and savoriness of the vinaigrette used to season the mushrooms.

Recipe notes

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