Sarasota's Steak & Eggs With Pesto Bread and Tomato Relish

• 4 plum tomatoes, lightly seeded and chopped fine
• 1 shallot, diced
• 1 tablespoon balsamic vinaigrette (store bought bottled will work fine)
• 1 tablespoon fresh basil, fine chopped
• 1 12 tablespoons Worcestershire sauce
• 12 teaspoon lemon juice
• salt
• pepper
• 6 slices of italian bread French baguettes
• 13 cup mayonnaise
• 8 teaspoons pesto sauce, I make my own when my herbs are abundant (I just used a store bought basil pesto)
• 14 cup grated parmesan cheese
• salt
• pepper
• 12 ounces steak (1 strip steak)
• 6 large eggs
• 2 tablespoons butter (1 to saute the steak, 1 to saute the eggs)

1. This is so much easier than it looks.
2. Make the relish and pesto sauce as the steaks marinate and then just grill the steak and bread and as the steak rests, make your eggs and serve.
3. Steak -- In a large baggie or bowl, mix together the worcestershire, lemon juice, salt and pepper.
4. Now for the steak, I cut mine in 3 pieces and then lightly pound each piece, not too much -- you still want it fairly thick.
5. I pound mine with a meat mallet in between 2 pieces of plastic wrap.
6. Place in the baggie or bowl and pour in the marinade.
7. Marinade 30 minutes on the counter.
8. You want them room temp to cook anyways, so no reason to refrigerate.
9. Bread and Pesto Spread -- Cut your bread slices and set to the side.
10. In a small bowl, mix the mayonnaise, pesto (store bought it fine), parmesan, salt and pepper.
11. That is it - just set to the side.
12. Tomato Relish -- In a small bowl, add the tomatoes, shallot, vinaigrette and fresh basil, just mix and set to the side.
13. I like mine room temperature.
14. Steak -- In a large non stick pan or even a grill pan which would be ideal, add 1 tablespoon of the butter and bring to high heat.
15. Cook the steaks until crusty brown on the first side.
16. They should take more than just 2-3 minutes.
17. Flip, and cook the second side another 2-3 minutes until golden brown.
18. You want the steaks medium to medium rare (my preference).
19. Remove and cover with foil to let rest.
20. Bread and Eggs -- As the steak rests, we are going to finish the bread and cook the eggs.
21. First the bread - Place on a baking sheet and under the broiler middle shelf, broil until lightly golden brown and then flip.
22. Again, broil until lightly golden on the second side.
23. They will only take about 1 minute per side so make sure to keep an eye on them.
24. Second, start your eggs.
25. In the same pan as the steaks, add the remaining 1 tablespoon butter and turn the heat to medium / medium low.
26. NOT too high, you want the eggs to cook slowly, not get brown edges.
27. Add each of the eggs in and cover.
28. Cook for about 4-5 minutes until set.
29. The whites will be set but the yolks will still be soft and runny.
30. Bread -- The bread is all crusty so now all you need to do is spread the pesto mayo on each piece of toasted bread and put back under the broiler for just a minute until golden brown.
31. Serve -- The steak has rested, so cut each piece into 2 or 3 slices and put on top of 2 pieces of the pesto bread.
32. Top with two fried eggs and a spoon of the tomato relish.
33. This is a great dinner!
34. Serve with a side of asparagus for a decadent dinner.
35. A great way to stretch your dollar -- one steak, 3 people.
36. ENJOY!

tomatoes, shallot, balsamic vinaigrette, fresh basil, worcestershire sauce, lemon juice, salt, pepper, baguettes, mayonnaise, pesto sauce, parmesan cheese, salt, pepper, eggs, butter

Taken from www.food.com/recipe/sarasotas-steak-eggs-with-pesto-bread-and-tomato-relish-407349 (may not work)