This meal is an elegant spin on the breakfast classic.
A bed of sautéed kale with slivered almonds, craisins and a touch of red wine vinegar is topped with thinly sliced pieces of medium-rare flank steak served with a sunny-side up egg on the side.
The kale is sweet and nutty from the addition of craisins and almonds but also delivers a zippy acidic note from the red wine vinegar. The egg adds a creamy, rich mouthfeel becoming a perfect vehicle for the steak. Take a piece of the sweet, savory meat with a bite of the kale and egg mixture....your mouth with be assaulted with an explosion of flavor.
Now...how do we crank this meal up to 11?
Pair it with beer, of course!
Since this meal was inspired by the classic breakfast dish, I decided to pair it with a coffee stout. Lucky for me, I had a 3Floyds Wigsplitter Coffee Stout in the fridge! Clocking in at 7.7% abv, this full-bodied stout is brewed with a generous dose of oatmeal and freshly ground espresso. YES, PLEASE.
I wish I had served this in a coffee cup! Imagine smelling a cup of cold brew black coffee. BOOM. On the palate, you get luscious notes of espresso and mocha with a mouth filling creaminess from the oats,
finishing in a medium bitterness. Stunning!
This turned out to be such an excellent pairing that I had to take a sip after EVERY single bite! I couldn't get enough of the wonderful flavors happening here. I highly recommend trying this pairing with any coffee stout you may have hiding in YOUR fridge!
Props to my husband for dreaming up this glorious dish!
If you want the recipe, comment below & I'll post it.
Happy Friday Eve, peeps.
Welcome to my blog! I want to show the world a simple meal paired with craft beer can elevate their dining experience to unique levels. Cheers!