A Cure for a Rough Night

Truth be told, my New Year's Eve was really mellow.  It was great to have a few glasses of wine, some bubbles and not wake up feeling terrible.  It was a perfect night.

However, sometimes you may need some food to help you cope with your previous evening's antics.  I think that this sandwich recipe from Tom Colicchio's book, 'wichcraft, would aid in recovering from a rough night.

The cookbook was a Christmas gift from the husband who knows that I love, love, LOVE Tom Colicchio and sandwiches.  What a great gift.  The husband is great.  For the record, I am the one writing this not him. 

Skirt Steak with Fried Egg, Mushrooms, and Parsley Vinaigrette
(adapted from 'wichcraft by Tom Colicchio)
Printable recipe

1 tablespoon extra-virgin olive oil
1 teaspoon minced garlic
8 ounces portabello mushrooms, sliced
kosher salt and ground pepper
Parsley Vinaigrette (recipe listed below)
1 pound skirt steak
1 tablespoon unsalted butter
4 large eggs
4 ciabatta rolls

1. Add 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 brown 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.
2. Season the meat with salt and pepper and place in grill pan over medium-high heat.  Cook the meat for 3-4 minutes on each side, until browned all over.  Remove from the heat and transfer to the bowl with mushrooms, resting the meat on top to allow the juices to drip onto the mushrooms.  Keep in a warm place until ready to use.  
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.  Season with salt and pepper.  
4. Thinly slice the meat against the grain.  Cut the rolls in half and scoop out some of the bread from the top halves.  Place slices of meat on the bottom half and top with mushrooms, followed by eggs.  Close the sandwiches, cut into halves, and serve.  

Yield: 4 sandwiches

Parsley Vinaigrette
2 tablespoons onion
1 teaspoon chopped capers
1 tablespoon olive oil
1 tablespoon white wine
2 teaspoons white wine vinegar
1/4 teaspoon kosher salt
1/4 cup parsley leaves

1. In a bowl, combine all the ingredients and mix well.  

Yield: 2 cups