Sunday’s are perfect brunch days. And we usually have steak on Saturday nights which makes Sunday morning leftovers extra special. Here’s how we used our beef tenderloin from last night!
Ingredients:
4 slices of steak
2 Tbsp of olive oil
2 cups of water
1 cup of quick grits
2 cups of shredded cheddar cheese
salt and pepper to taste
8 eggs
Begin by searing steak on a hot grill in a small amount of oil. Only cook for a minute on each side so to just warm the steak and not over-cook it. Set aside.
In a medium-size sauce pan, bring water to a boil. Add grits and stir until thickened, about 5 minutes. Add cheddar cheese and stir to combine.
In a frying pan, crack eggs and fry according to taste.
Assemble dish by layering grits, steak and eggs.