Best 4 Grilled Tuscan Steak With Fried Egg And Goat Cheese Recipes

Welcome to the realm of culinary delight, where we embark on a flavorful journey to master the art of cooking Grilled Tuscan Steak with Fried Egg and Goat Cheese. This tantalizing dish is a symphony of textures and tastes, promising an unforgettable dining experience. Prepare to immerse yourself in the art of fusing premium ingredients with expert techniques, creating a masterpiece that will leave you and your loved ones craving for more.

Check out the recipes below so you can choose the best recipe for yourself!

FRIED GOAT CHEESE

Fried Goat Cheese image

Provided by Food Network

Number Of Ingredients 6

Ingredients

1/2 cup canola oil
1 log fresh goats milk cheese
1 cup flour
2 eggs beaten
1 cup panko bread crumbs
Honey for dipping

Steps:

In a medium pot heat canola oil to at least 375 degrees. Using hot water to keep the knife clean cut the goat cheese log into 1-inch circles. Have 3 separate dishes, one with the flour, one with 2 eggs beaten, and 1 with the breadcrumbs. Dip one round first into the flour and shake off the excess. Next, dip the round into the beaten egg, and then into the breadcrumbs. Repeat process until all rounds are coated with the breadcrumbs. Carefully fry the rounds in the oil until golden brown, approximately 30 seconds. Drain rounds on paper towels. Serve rounds topped with a little honey.

GRILLED TUSCAN STEAK WITH FRIED EGG AND GOAT CHEESE

Grilled Tuscan Steak with Fried Egg and Goat Cheese image

Provided by Giada De Laurentiis

Categories main-dish

Time 15m

Yield 4 servings

Number Of Ingredients 7

Ingredients

4 (8 ounce) rib-eye steaks
Salt and freshly ground black pepper
2 tablespoons herbs de Provence
2 tablespoons, plus 2 teaspoons olive oil
4 eggs
2 ounces goat cheese, crumbled
2 tablespoons chopped fresh parsley leaves

Steps:

Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Season the steaks with salt and pepper. Sprinkle both sides of each steak with the herbs de Provence. Drizzle with 2 tablespoons of the olive oil. Grill for about 6 to 8 minutes per side for medium-rare. Remove the steaks from the heat and allow to rest.
Meanwhile, in a medium skillet, heat the remaining olive oil over medium-high heat. Crack the eggs directly into the pan, seasoning quickly with salt and pepper. Cook until egg whites are set, about 2 to 3 minutes.
To serve: Place the steaks on 4 serving plates. Carefully place the eggs on top of each steak. Sprinkle with the crumbled goat cheese. Garnish with the chopped parsley and serve.

GRILLED STEAK WITH CREAMY HERBED GOAT CHEESE SAUCE

Grilled Steak With Creamy Herbed Goat Cheese Sauce image

Summer entertaining is in full swing! This recipe is great for a weeknight dinner or a Sunday afternoon get together. The creamy herb goat cheese sauce adds a special gourmet touch!

Provided by Corrinne J

Categories Lunch/Snacks

Time 22m

Yield 4 steaks, 4 serving(s)

Number Of Ingredients 7

Ingredients

1 (5 1/3 ounce) package chavrie fresh goat cheese
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh parsley
1 tablespoon fresh basil, chiffonade*
4 beef t-bone steaks or 4 sirloin steaks
1 garlic clove, crushed
salt and pepper

Steps:

In small bowl, mix Chavrie®, chives, parsley and basil. Rub all surfaces of steaks with garlic and season to taste with salt and pepper.
Grill over medium-high heat or broil 4 to 6 inches from heat to desired doneness. Spoon herbed Chavrie® sauce over steaks.
* To make chiffonade, stack basil leaves and roll up like a jelly roll. Cut into thin slices.

Nutrition Facts : Calories 139.4, Fat 11.3, SaturatedFat 7.8, Cholesterol 29.9, Sodium 195.4, Carbohydrate 1.3, Fiber 0.1, Sugar 1, Protein 8.3

GRILLED STEAK SANDWICHES WITH GOAT CHEESE AND ARUGULA

Grilled Steak Sandwiches with Goat Cheese and Arugula image

This summer sandwich is bursting with flavor.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes

Time 25m

Number Of Ingredients 8

Ingredients

Vegetable oil, for grates
3 boneless rib-eye steaks (each about 1 pound and 1 inch thick), excess fat removed
Coarse salt and ground pepper
1 large red onion, sliced 1/2 inch thick
2 baguettes, split
5 ounces fresh goat cheese, room temperature
1/4 cup grainy mustard
2 bunches arugula (about 10 ounces total), stems trimmed

Steps:

Heat grill to high; lightly oil grates. Season steaks with salt and pepper; grill 4 to 5 minutes per side for medium-rare. Transfer to a plate; let rest 10 minutes.
Meanwhile, grill onion until tender and charred, 4 to 5 minutes per side. Transfer to a plate; separate into rings. (To store, refrigerate steaks and onion, up to 1 day.)
Assemble sandwiches: Thinly slice steaks against the grain. Dividing evenly, spread top halves of bread with cheese, and bottom halves with mustard. Pile steak, onion, and arugula on bottom halves; close sandwiches. Cut each sandwich into quarters, and serve.

Nutrition Facts : Calories 613 g, Fat 32 g, Fiber 2 g, Protein 38 g

### Grilled Can Steak with Egg and Goat Cheese: Essential Cooking Guide ### Ingredients and Preparations: - Select high-quality can steak, at least 1-inch thick, for a succulent and flavorful dish. - Tenderize the steak by pounding it lightly with a meat mallet. - Season both sides of the steak generously with salt, freshly ground black or white pepper, and your favorite herbs or spices. - Marinate the seasoned steak in a mixture of extra virgin oil and minced fresh garlic for at least 30 minutes, or up to 4 hours, to enhance its flavors. ### Cooking: - Over a medium-high heat, cook the marinated steak in a cast iron skillet or a well- oiled preheated griddle. - Sear the steak for 3-4 minutes per side to achieve a beautiful crust and desired donENESS: rare, medium- rare, medium, or well-done. - Let the steak rest for 5-7 minutes before slicing to redistribute its juices and achieve maximum tenderness. ### Cooking the Egg: - While the steak rests, cook an over easy egg in the same skillet or griddle. - Season the egg with salt and fresh herbs, if desired. ### Assembly: - Place the rested steak on a serving plate. - Top the steak with the over easy egg. - Finish the dish by crumbling goat cheese over the steak and egg. - Garnish with fresh herbs and a drizzle of balsamic vinegar for added flavors and vibrant colors. ### Serving Suggestions: - Accompany the Grilled Can Steak with Egg and Goat Cheese with roasted vegetables, mashed or roasted root veggies, or a fresh garden or Caesar salad for a complete and satisfying meal. - Enhance the flavors by pairing the dish with a glass of your favorite red or white wine, depending on your personal taste. ### Cooking Variations: - For a richer taste, use a flavored goat cheese, such as one infused with herbs or spices, when crumbling it over the steak. - Add a touch of acidity to the dish by topping it with balsamic vinegar or a squeeze of fresh citrus. - For a vegetarian alternative, replace the can steak with a thick, firm vegetable steak, such as portobello mushroom or eggplant. - To create a more elaborate dish, consider making a homemade goat cheese or flavored butter to enhance the steak's flavors. ### Ensure a Delicious Outcome: - Opt for a high-quality cut of can steak to elevate the dish's overall taste and tenderness. - Do not overcrowd the skillet or griddle while cooking, as this may prevent the steak from searing and cooking evenly. - Resting the steak after cooking allows it to relax, redistribute its juices, and result in a more flavorful and juicy steak. - Use fresh ingredients, especially herbs and cheese, to enhance the dish's overall flavors and aromas.