In one memorable episode of Top Chef's Season Three, the contestants were asked to make Padma Lakshmi breakfast. Hung Huynh (who went on to become the season's Top Chef) prepared the winning dish of Steak and Eggs with Papaya, Banana, and Grand Marnier Shake. Really two recipes in one, you could easily prepare each half (the steak and eggs, or the shake) and enjoy it on its own. But together, the contrasts between sweet and savory, light and hearty, create something extra special.
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Steak and Eggs with Papaya, Banana, and Grand Marnier Shake
Cook the Book: Steak and Eggs with Papaya, Banana, and Grand Marnier Shake
About This Recipe
|This recipe appears in:||Mother's Day Brunch Ideas|
- For the shake:
- 2 cups peeled, seeded, and diced papaya
- 1 banana, sliced
- 1 cup milk
- 1 cup crushed ice
- 1/4 cup Grand Marnier
- 2 tablespoons fresh lemon juice (optional)
- For the steak and eggs
- One 8-ounce New York strip steak
- Salt and freshly ground black pepper
- 2 tablespoons vegetable oil
- 2 large eggs
- 1 small onion, cut into 1/4 inch slices
- 1 cup sliced button mushrooms
For the shake:
In a blender, combine the papaya, banana, milk, ice, liqueur, and lemon juice, if using. Blend until smooth, add honey to taste, and blend to combine. Pour into a tall, chilled glass.
For the steak and eggs:
Season the steak with salt and pepper on both sides. Heat the oil in a medium sauté pan or skillet over high heat. Add the steak and cook for 3 to 4 minutes on each side for medium-rare, or to desired doneness. Add the eggs and cook to the desired firmness. Remove to a serving plate and set aside to rest.
Return the pan to the heat and add the onion and mushrooms; cook, stirring, until just softened and browned, about five minutes. Season with salt and pepper to taste. Spoon the onion and mushrooms onto the plate next to the steak and eggs, and serve immediately.