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Steak and Egg Avocado Toast with Chili Crisp

By: Mandy Tanner

Avocado toast upgraded with a SRF Gold NY Strip Steak, and a fried egg and topped with Jacobsen Salt Co. X SRF Truffle Infused Salt, chili crisp, and fresh micro greens. An impressive brunch entrée for four, cooked in one pan, in 20 minutes. Using the quick-cooking 1-inch cut of marbled Gold NY Steak, the same pan is used for toasting the bread and cooking the eggs while the steak rests making cleanup easy.

Ingredients

Steak and Egg Avocado Toast with Chili Crisp

  • 1 (1-inch) SRF Gold NY Strip Steak Buy Now
  • ½ teaspoon kosher salt, divided
  • ¼ teaspoon freshly ground pepper
  • 3 tablespoon olive or avocado oil, divided
  • 2 tablespoon unsalted butter
  • 4 thick slices bread, such as Japanese milk bread, Texas toast, or sourdough
  • 4 eggs
  • 1 avocado, thinly sliced
  • ½ teaspoon Jacobsen Salt Co. x SRF White Truffle Infused Salt, or as needed, for serving Buy Now
  • ½ cup microgreens, for serving
  • 1-2 tablespoon chili crisp, or salsa macha, for serving

Steak and Egg Avocado Toast with Chili Crisp

Season the Gold NY Strip on all sides with salt and pepper.
Heat a large skillet or cast-iron pan over medium heat, add 1 tablespoon of oil. Add the steak and cook for about 4 minutes per side, until the steak reaches 125F internal temperature, or desired doneness. Remove the steak from the pan and place on a cutting board to rest. The steak will continue cooking up a few degrees as it rests.
Reduce the heat to medium-low, and add 1 tablespoon of oil and 1 tablespoon of butter. Add the bread and cook for 20-30 seconds per side, until golden brown and toasted. Remove the toasted bread and place on a cooling rack before transferring to a serving platter (this will keep the bottom from steaming).
Add the remaining 1 tablespoon of oil and 1 tablespoon of butter, and crack the eggs into the pan. Season the eggs with salt, and pepper, as desired. Cook the eggs to desired doneness, then remove from heat.
For serving; Build the toasts. Place the toasted bread on the serving dish and top each piece with ¼ of a sliced avocado. Slice the rested steak against the grain and top with 3-4 slices. Sprinkle the steak with Jacobsen Salt Co. x SRF White Truffle Infused Salt, as desired. Top with a fried egg, and drizzle with chili crisp. Finish with microgreens, as desired and serve immediately. Enjoy!