Cooking with Chef DiLibero- French Toast with Steak and Eggs

French Toast Ingredients: Challah loaf 3 eggs ½ tsp cinnamon 1 tbsp sugar 1tsp pure vanilla extract maple syrup as needed Procedure: – In a mixing bowl, crack the eggs and whisk until beaten, approximately 30 seconds. – Add to bowl the sugar, cinnamon and vanilla extract. – Slice the challah 1-inch thick (it is your preference on how thick to make your French toast). – Place a non-stick pan on medium heat (not on high- do not want to burn the eggs). – While the pan is warming, place the bread into the egg mixture to coat on both sides. Do not let sit in egg mixture (too soggy). – Once the pan is warm, place the bread into the pan and let brown, about 1 minute on both sides. – Take out of the pan and place onto a serving dish and poor the maple syrup over it Steak and eggs Ingredients: 8oz piece Flat iron steak 2 eggs 4 red bliss potatoes (or pre-shredded potatoes) Bread (your preference) Fresh parsley, chopped (optional) 2 tbsp olive oil or vegetable oil, for sautéing 2 medium-sized sauté pans Salt and pepper, to season Procedure: – Season steak on both sides with salt and pepper. – Pre-heat a medium-sized sauté pan (optional: grill the steak) – Shred the potatoes on a box grater, or buy pre-shredded potatoes. – Put the potato shreds in a small bowl, and mix in chopped parsley, salt and pepper. – On a separate burner, place second sauté pan over medium-high heat. – In first sauté pan, add 1 tbsp. of the olive oil and heat until slightly viscous, about 30 seconds to a minute. (The oil will be more fluid, easily moved around the pan with a swirl, but not smoking). – Add the steak to the pan and let sear for 1 ½ minutes. Repeat for other side of steak. – Place steak in pan in pre-heated oven, and cook for another 4 minutes or so, until desired temperature. (This method is for a medium-rare steak). – Place remaining tablespoon of olive oil in second pan, and heat until viscous, approximately 30 seconds to a minute. – Place seasoned potatoes in pan (moving away from your body to avoid splashing hot oil), and let cook on one side for about a minute and a half, to brown. – Repeat for other side, lower heat to medium-low, and let cook. – Toast bread. – Remove steak from oven at desired temperature, place on cutting board or plate to let rest, about 1-2 minutes. – Remove potatoes from pan and place on plate, add steak to plate, and garnish with toast and fresh fruit (if desired) to serve.