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–+ servings
5 from 1 vote

Steak N Quail Eggs

This simple but wonderful dish was made with a previously marinated London broil steak (that I sliced up for breakfast and will have the rest on a salad for lunch during the week). Our Chimichurri sauce was drizzled over the steak. Served alongside some of our home-fried potatoes. 
I have these wonderful neighbors who raise quail and I am the fortunate recipient of these beautiful eggs most all year around. The quail eggs are poached and plated on top of the hash browns. 
Prep Time20 minutes
Cook Time30 minutes
Marinate2 hours
Total Time2 hours 50 minutes
Servings: 8
Calories: 614kcal

Equipment

Ingredients

  • 3 lbs Steak London Broil
  • 24 Quail Eggs 3 per dish

Marinade

  • 1/4 Cup Olive Oil
  • 1/4 Cup Vinegar
  • 2 Garlic
  • 1 Tbs Mustard
  • 1/2 Tsp Black Pepper

The Chimichurri Sauce

  • 1 Teaspoon White Vinegar
  • 1/2 Cup Cilantro
  • 1/2 Cup Parsley
  • 1 Clove Garlic
  • 1/3 Teaspoon Salt
  • 1/3 Cup Olive Oil
  • 1/4 Cup Lemon Juice Vinegar or Cider also works
  • 1 Teaspoon Red Onion Minced optional
  • 1/2 Teaspoon Red Pepper Flake optional

The Home Fries

  • 3 lbs Yukon gold potatoes
  • 1/2 Onion
  • 1 Bell Pepper
  • 1 Clove Garlic
  • 3 Tablespoons Olive Oil for Pan Frying
  • 1 Teaspoon Garlic Salt
  • 1 Teaspoon Onion Powder
  • 1 Teaspoon Paprika
  • Salt and Pepper to Taste

Instructions

The Meat

  • Marinate the meat for at least 2 hours up to 8
  • Grill the London Broil and slice thin (3-4 Slices per plate). The steak can be served room temperature.

The Chimichurri

  • Finely mince all the herbs.
  • Minced or grate the garlic.
  • Add in the salt, olive oil, and lemon juice, or vinegar, or cider.

The Home Fries

  • Wash and cut your potatoes into bit sized chunks
  • Wash and cut your peppers
    Whole green Bell Pepper Under Running Water
  • Dice your onion
  • Heat the oil in a frying pan.
  • Add the onion and cook until it also glistens.
  • Add the peppers and cook until they are starting to become shiny.
  • Move the vegetables to the side, add the potatoes and all the seasoning including the minced garlic.
  • Let it all fry on medium-high heat until potatoes are browned and crisp.
  • You can add some more paprika as the potatoes brown.

The Eggs

  • Boil a few quarts of water for the eggs and add a tablespoon of vinegar. (This helps the white to stay together in the water).
  • Crack the eggs one at a time and drop into the boiling water.
  • Reduce the heat and only cook each egg for only 2-3 minutes as you want the yolk to be lightly cooked but the white firm.

Notes

Tip: Marinate the steak overnight 
Tip: Cut all your vegetables and herbs ahead and refrigerate 
Tip: Using baked potatoes cooks the hash browns faster 
Tip: Have your meal plated before dropping the eggs so all you have to do is top the steak with the Chimichurri sauce.
About Quail Eggs
The consistency of the egg is a bit different from the chicken egg as it holds more yolk than white, however, the flavor is very similar and mild.
The shell is different, aside from being a beautiful speckled design, it is quite thick.
Btw: There are some species of quail, called Bob Whites that lay all white eggs.
For cracking the egg my neighbor bought me a special tool that looks like a strange pair of scissors and it works wonderfully when poaching eggs as we have done here.

Nutrition

Calories: 614kcal | Carbohydrates: 33g | Protein: 46g | Fat: 33g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 20g | Cholesterol: 335mg | Sodium: 706mg | Potassium: 1445mg | Fiber: 5g | Sugar: 3g | Vitamin A: 1161IU | Vitamin C: 62mg | Calcium: 87mg | Iron: 7mg