Last Sunday's Steak and Eggs selection? Grilled Flank Steak topped with Gorgonzola. The egg choice? My favorite way to enjoy scrambled eggs.....soft scrambled. If you're only accustomed to dry, separated scrambled eggs, you'll love this version.
But first, we'll get the steak on the grill.
1 - 1 1/2 lb. flank steak
Remove steak from refrigerator about 20 - 25 minutes before you're ready to grill. Lightly coat steak with olive oil and sprinkle with salt and pepper.
Preheat gas grill on the highest setting. Place steak onto grill so that it immediately begins to sear. When steak easily reduces from the grill grates, turn and reduce heat to medium.
Cook steak until an instant-read thermometer is at your perfect level of doneness. Place steak on serving plate and loosely tent with foil for 7 - 10 minutes while you scramble the eggs.
4 eggs, lightly beaten with 1 t. water
1 T. butter
In a medium-sized skillet, over medium heat, add butter and allow to melt. Lightly salt and pepper the eggs.
Pour eggs into the skillet and reduce heat to low. Using a spatula, very gently stir eggs. The secret to soft scrambled eggs is very low heat and very gentle stirring.
Continue the gentle stirring until eggs are cooked through, but still soft and moist.
Divide eggs onto plates and slice steak on the diagonal and top with Gorgonzola cheese.