Father’s Day Steak and Eggs Oatmeal

When it comes to celebrating Dad or Grandpa this year on Father’s Day, rather than waiting until lunch or dinner to enjoy a meal together, why not get started earlier in the day? So much of the food served on this holiday tends to be focused on meat (particularly the grilled variety) that breakfast often gets lost in the shuffle.

Here, a perennial breakfast favorite, steak and eggs, gets a more healthful and well-rounded makeover. This dish normally shows up as a gargantuan portion of meat supplemented by 2 eggs and several slices of toast: great for recovering from a late night at the casino, perhaps, but not so good for the heart or waistline. Rather than making the steak the star of the show, it plays more of a supporting role instead. A small amount (just 2 ounces) combined with sautéed greens and a fried egg provide a trio of flavorful toppings that enhance a bowl of comforting, cheesy oatmeal. 

Yes! Like grits, rice porridge or polenta, oatmeal can be served as a savory dish. Sweetening the heart-healthy breakfast grain with brown sugar or maple syrup and topping it with fruit might be the most popular method of preparation, but it’s not the only way.

To breathe new life into an otherwise rote breakfast item, try treating steel cut oats more like Arborio rice and making it into a creamy breakfast risotto. Chicken broth replaces the usual water or milk used to cook the oats, while sautéed onions provide savory depth, and a small pat of butter alongside a generous sprinkling of Parmesan cheese give the dish its signature flavor. Typical breakfast fare? Not so much.

To finish, top each bowl of oatmeal with a few fanned out slices of seared New York strip steak, a fried egg, and some of Dad’s favorite sautéed greens. This is a one-bowl meal that feels much more decadent than it actually is, like lunch or dinner disguised as breakfast. Round out the meal with some freshly squeezed orange juice and fresh fruit, if you compelled to, and invite Dad to some nourishing indulgence.

Simply sautéed greens such as kale, collards, spinach or chard make an excellent addition to this updated version of steak and eggs. 

3 Tbs. olive oil

1/2 red onion, diced

1 cup steel-cut oats

3 1/2 cups low-sodium chicken broth

8 oz. New York strip steak, about 1 inch thick

Kosher salt and freshly ground black pepper

1 Tbs. unsalted butter

1/4 cup finely grated Parmesan cheese

4 eggs

Sautéed greens, for serving

1. In a medium saucepan, warm 1 Tbs. of the oil over medium-high heat. Add the onion and cook until tender, about 6 minutes, stirring occasionally. Add the oats and cook, stirring occasionally, until toasted, about 2 minutes.

2. Add the broth and bring to a boil. Reduce heat to medium-low, cover and simmer until tender, about 30 minutes, stirring occasionally.

3. When the oats are halfway done, pat the steak dry with a paper towel and season liberally with salt and pepper. Warm 1 Tbs. oil in a fry pan over medium-high heat until almost smoking. Add the steak and cook until well browned on the first side, about 4 minutes. Turn the steak over and continue cooking until well browned on the second side, 3 to 4 minutes longer for medium rare. Transfer to a cutting board and tent with foil. Let rest 5 minutes.

4. Stir the butter and cheese into the oatmeal and season to taste with salt and pepper. Divide among 4 bowls.

5. In a large nonstick skillet, warm the remaining 1 Tbs. oil over medium-high heat until shimmering. Add the eggs, cover and cook until the whites are set but the yolks are still runny, 2 to 3 minutes. Season with salt and pepper.

6. Slice the steak across the grain. Top each bowl of oatmeal with steak, a fried egg and sautéed greens. Serve immediately.

Serves 4.

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