Ingredients:

  • 8 ounces flank steak, trimmed
  • 2 large eggs
  • Salt and pepper, to taste
  • 1 tablespoon olive oil
  • 2 bagels, sliced in half
  • 1 tablespoon unsalted butter
  • 1 tablespoon all-purpose flour
  • 1 cup whole milk
  • 1 cup shredded cheddar cheese
  • 1 teaspoon Dijon mustard
  • Salt and pepper, to taste

Instructions:

  1. Season the flank steak with salt and pepper. Let it sit at room temperature for about 10 minutes.
  2. Heat the olive oil in a skillet over medium-high heat. Sear the steak for 3-4 minutes per side for medium-rare. Use a cooking thermometer to check for 130°F (54°C). Remove and let rest.
  3. In a saucepan, melt the butter over medium heat. Whisk in flour, cook for 1 minute until bubbling, then slowly whisk in milk. Cook until thickened, about 2-3 minutes. Stir in cheese and Dijon mustard until melted. Season with salt and pepper.
  4. In the same skillet, crack the eggs and cook sunny-side up or to desired doneness.
  5. Toast the bagel halves. Slice the rested steak thinly. Layer steak, an egg, and drizzle cheese sauce on each bagel half.
  6. Plate and enjoy the steak and egg bagels warm, drizzled with any remaining cheese sauce.