Snow Peak x Graza IGT Steak & Eggs
Start your day with this hearty breakfast, developed for camp cooking by our friends at Graza Olive Oil. Enjoy steak and eggs cooked to perfection with Graza’s Sizzle, and topped with herby chimichurri, made with Graza’s Drizzle.Whether you’re enjoying an outdoor brunch on the patio or beginning your day at the campsite, savor the delicious combination of flavors in each bite.
- 1 New York strip steak
- Graza’s Sizzle
- Graza’s Drizzle
- 1 bunch of green onions
- 1 bunch of parsley
- ½ red onion
- 2 gloves of garlic
- 2 eggs
- 2 slices of sourdough bread
- Salt & pepper
| Ingredients | Method | Gear |
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Turn on the gas and light the Grill Burner. Let heat for 2-4 minutes. Coat in an even layer of Sizzle. Let heat for 1 minute. Place green onions onto cast iron and drizzle more Sizzle over them. Press the green onions lightly for a char. Flip after 1-2 minutes, cook until lightly charred. Chop charred green onions, red onions and parsley finely and add to a bowl. Grate garlic over the mixture. Finish with a hefty Drizzle and mix. Set aside. Once you have finished the chimichurri, apply Sizzle, salt and pepper to each side of the steak. Patting the oil and seasoning into the steak. Coat the cast iron in a thin layer of Sizzle. Place steak onto the Grill Burner. Let sit for 2-3 minutes without touching. Flip the steak, let sit for another 2-3 minutes. Then remove from heat. Turn on the Flat Burner. In a pan, apply a thin even coat of Sizzle. Let the oil heat up for ~ 1 minute. Crack two eggs onto the pan. Let cook for about 4-5 minutes or until the yolk the egg whites start to crisp. Remove from heat. While the eggs are cooking apply Sizzle to the cast iron and to two slices of sourdough bread. Let the bread char while eggs are cooking. Plate your finished eggs, sourdough, and steak on to a plate. Salt and pepper the eggs. Add a scoop of chimichurri across the steak. Enjoy! |
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Serves
1-2 people
COOK TIME
30 minutes
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Turn on the gas and light the Grill Burner. Let heat for 2-4 minutes. Coat in an even layer of Sizzle. Let heat for 1 minute. Place green onions onto cast iron and drizzle more Sizzle over them. Press the green onions lightly for a char. Flip after 1-2 minutes, cook until lightly charred. Chop charred green onions, red onions and parsley finely and add to a bowl. Grate garlic over the mixture. Finish with a hefty Drizzle and mix. Set aside.
Once you have finished the chimichurri, apply Sizzle, salt and pepper to each side of the steak. Patting the oil and seasoning into the steak. Coat the cast iron in a thin layer of Sizzle. Place steak onto the Grill Burner. Let sit for 2-3 minutes without touching. Flip the steak, let sit for another 2-3 minutes. Then remove from heat. Turn on the Flat Burner. In a pan, apply a thin even coat of Sizzle. Let the oil heat up for ~ 1 minute. Crack two eggs onto the pan. Let cook for about 4-5 minutes or until the yolk the egg whites start to crisp. Remove from heat. While the eggs are cooking apply Sizzle to the cast iron and to two slices of sourdough bread. Let the bread char while eggs are cooking. Plate your finished eggs, sourdough, and steak on to a plate. Salt and pepper the eggs. Add a scoop of chimichurri across the steak. Enjoy!
