We created this for the opening of our Las Vegas store, knowing that it would be the perfect sandwich to have after a night of Vegas-style fun. The richness of both the steak and the eggs is balanced by the acidity and savoriness of the vinaigrette used to season the mushrooms.

　　

Ingredients

makes 4 sandwiches

　　2 tablespoons extra-virgin olive oil

　　1 teaspoon minced garlic

　　8 ounces oyster mushrooms, sliced in half

　　Kosher salt and freshly ground black pepper

　　2 tablespoons Parsley Vinaigrette (page 180)

　　1 pound skirt steak

　　2 tablespoons unsalted butter

　　4 large eggs, preferably pasture-raised

　　4 ciabatta rolls

　　

Step 1

Add the oil to a medium skillet over medium-high heat. Add the garlic, and once the garlic is fragrant, add the mushrooms and season with salt and pepper. Continue cooking until the mushrooms are soft and golden in color, about 5 minutes. Remove from the heat and transfer the mushrooms to a bowl. Add the vinaigrette and toss to coat. Set aside.

　　

Step 2

Season the meat with salt and pepper and place in a cast-iron skillet over medium-high heat. Cook the meat for 3 to 4 minutes on each side, until browned all over. Remove from the heat and transfer the meat to the bowl with the mushrooms, resting the meat on top to allow the juices to drip onto the mushrooms. Keep in a warm place until ready to use.

　　

Step 3

In a medium-hot skillet, heat the butter and fry the eggs, two to four at a time, depending on the size of your skillet. Flip the eggs halfway through and cook until the yolk is solid around the edges and oozy in the middle. Season the eggs with salt and pepper.

　　

Step 4

Thinly slice the meat against the grain. Cut the ciabatta rolls in half and scoop out some of the bread from the top halves. Place slices of the meat on each bottom half and top with the mushrooms, followed by the eggs. Close the sandwiches, cut into halves, and serve.

　　'wichcraft