Over The Fire Cooking by Derek Wolf

Steak and Egg Bites Recipe (In Description)

Recipe: Servings: 4 People Prep: 30 minutes Cook: 1 hour Steak: 2 NY Strips, cut into bite sized cubed 1 tbsp Kosher Salt 1 tbsp Black Pepper 1 tbsp Garlic Powder Neutral Oil, as needed Roasted Potatoes: 1 lb Small Golden Potatoes ½ cup Melted Butter 2 tbsp Minced Garlic 1 tbsp SPG Horseradish Sauce: 1.5 cups FAGE Sour Cream 2 tbsp Prepared Horseradish 2 tbsp White Vinegar 1.5 tbsp Chili Oil 1 tbsp Chopped Parsley 1 tsp Worcestershire Sauce Instructions: Parboiled Potatoes: Preheat your stove for high heat cooking (around 400F). Add a ceramic dutch oven over the fire with 4 cups of water to heat until boiling. When the water is boiling, add the baking soda to the water and stir. Next add your potatoes and boil until half way cooked (about 10-15 minutes). When the potatoes can be poked with a fork but there is a little resistance, then they are ready. Pull them out and let them cool for 5 minutes. Steak, Eggs & Sauce: Slice your steaks into bite 1.5” pieces. Slather your steaks with oil and season thoroughly with SPG. Set to the side. In a bowl, mix together the ingredients for the Horseradish Sauce and set to the side. Get your fire for direct cooking at medium high heat (around 375F). Add a cast iron skillet with oil to preheat 2 minutes before cooking. Add your steak bites to the skillet and cook for 1.5 minutes per side. Once they are done, pull them off and keep warm. Add the potatoes to the skillet and let cook for 5-7 minutes until they have browned and are crispy on the outside. When done, add the steak back to the skillet and make 3-4 divots for the eggs. Crack the eggs into the skillet and cook to your desired liking. Serve with the horseradish sauce on the side and enjoy!