Cornish Kern Steak Omelette
Cook extra steak, mushrooms and onion for dinner and keep some back for a Sunday steak & eggs breakie. Or makes a great weeknight BBQ omelette dinner!
- Serves2
- Cook it in5 To 30 Minutes
- DifficultyEasy
Ingredients
1 steak, such as Flat Iron or Bavette
Dry rub of your choice, we like using our blackening spice
1 tbsp of olive oil
1 flat cap mushroom
1/2 a red onion
150g Cornish Kern
5 eggs
Salt & Pepper to taste
2 tsp of butter
Method
Rub your steak with olive oil and then coat generously with your spice rub. Let rest to room temperature.
Fire up the BBQ and drizzle oil over your mushroom and onion and grill on indirect heat.
When your onion and mushroom are almost ready move to your upper grate.
On direct medium heat, grill your steak to preferred doneness. Approximately 4 minutes per side for medium-rare and 5 minutes for medium.
When ready let your steak rest and mushroom and onion slightly cool. Prepare your eggs by whisky with salt & pepper to taste.
Shave your Cornish Kern.
Slice the steak into 2mm slices, slice your mushroom into six slices and slice your grilled onion.
Heat your omelette pan over medium heat and add 1tsp of butter. Let it melt and coat the pan then add half your eggs, moving the pan to cook the top of your omelette quicker.
Layer half your shaved Cornish Kern, steak, onion and mushroom on the bottom half of the omelette.
When the top is cooked enough, flip your omelette, turn your pan down and cook to preferred doneness.
Keep your first omelette warm and repeat for the second omelette. (Or be uber cool and have 2 omelette pans on the go at the same time!)
Great served with county fried potatoes and roasted tomatoes.
Ingredients
1 steak, such as Flat Iron or Bavette
Dry rub of your choice, we like using our blackening spice
1 tbsp of olive oil
1 flat cap mushroom
1/2 a red onion
150g Cornish Kern
5 eggs
Salt & Pepper to taste
2 tsp of butter
Method
Rub your steak with olive oil and then coat generously with your spice rub. Let rest to room temperature.
Fire up the BBQ and drizzle oil over your mushroom and onion and grill on indirect heat.
When your onion and mushroom are almost ready move to your upper grate.
On direct medium heat, grill your steak to preferred doneness. Approximately 4 minutes per side for medium-rare and 5 minutes for medium.
When ready let your steak rest and mushroom and onion slightly cool. Prepare your eggs by whisky with salt & pepper to taste.
Shave your Cornish Kern.
Slice the steak into 2mm slices, slice your mushroom into six slices and slice your grilled onion.
Heat your omelette pan over medium heat and add 1tsp of butter. Let it melt and coat the pan then add half your eggs, moving the pan to cook the top of your omelette quicker.
Layer half your shaved Cornish Kern, steak, onion and mushroom on the bottom half of the omelette.
When the top is cooked enough, flip your omelette, turn your pan down and cook to preferred doneness.
Keep your first omelette warm and repeat for the second omelette. (Or be uber cool and have 2 omelette pans on the go at the same time!)
Great served with county fried potatoes and roasted tomatoes.
