Recipe of the Week features simple, practical recipes accented with a top chef's personal touch. This week, Steve Butters of Flat Iron Tapas shares his recipe for Steak and Eggs.

Steak and Eggs (Serves 2)
By Steve Butters

steak tips

Mince the steak tips, remove any fat and place in a bowl.

In a small mixing bowl, place egg yolk and Dijon mustard. 

Add vinegar and slowly whisk in blended oil until mixture has thickened and is in the ribbon state.

Add shallots, parsely, and chives (keep some chives for garnish).

Place four eggs in a pot of cold water.  Bring to a boil, turn off and cover. 

Set the timer for ten minutes, shock in ice water.

Peel eggs, slice egg in half.

Gently pop out cooked egg yolk and keep egg white on a plate, egg yolks in a small bowl.

Mash egg yolks in a bowl with a fork into a paste, add mayonnaise and chipotle.

Season with salt and pepper.

Pull out minced meat, add Dijon sauce, season with salt and pepper.

Place steak mixture in egg white cavity, place the filled egg on a dollop of egg yolk mixture.

Garnish with chopped parsely.