From: Stella Sola, Houston, TX. Yield: 24 servings. The restaurant's name means Lone Star in Italian, and its menu is described as Texan Tuscan.
Skillet Potatoes:
12 lb. Yukon Gold fingerling potatoes
as needed, olive oil
as needed, salt and pepper
3 cups diced red bell peppers
3 cups diced yellow bell peppers
3 cups diced yellow onion
Steak and eggs:
24 ribeye cap steaks,4-oz. portions (IMPS/NAMP1112D)
as needed, salt and pepper
48 eggs
1½ cups olive oil
1½ cups minced shallot
½ cup minced garlic
For skillet potatoes: Quarter potatoes; drizzle with olive oil and season with salt and pepper. Roast in 350°F oven for 10 minutes; add peppers and onions and roast for 5 minutes more.
For each serving, to order: Season 1 steak with salt and pepper; grill to desired doneness. Poach or fry 2 eggs, over easy or sunny side up. In saute pan, heat 1 Tbsp. olive oil. Add 1 cup skillet potatoes, Tbsp. minced shallot and 1 tsp. garlic. Saute until potatoes are golden and tender; season with salt and pepper. Plate potatoes; top with steak; place eggs alongside.
