Beef steak and egg sandwiches

Ingredients:

Strip steak sandwiches

• 8 Kansas City/New York Striploin Steaks, Fat Trimmed
• 4 onions, each cut into 4 thick round slices
• 2 tbsp. l. olive oil
• 2 tablespoons lemon pepper
• 1 teaspoon coarse salt
• 1 teaspoon ground black pepper
• 8 elongated sandwich buns, cut in half on the side

Fried eggs

• 8 large eggs
• 2 tbsp (30 g) butter
• A pinch of coarse salt
• A pinch of ground black pepper

Spicy mayonnaise

• 0.5 tbsp. mayonnaise
• 2 tsp ground ancho pepper
• Mix the ingredients in a bowl

Preparation:

1. Heat 2 grill pans over high heat.
   
   Brush the onion slices with oil on one side and place them oiled side down on a grill pan. Cook until grill marks appear, 3-4 minutes. Then brush the tops with more oil, flip the slices, and cook until grill marks appear on the other side, another 3-4 minutes.
2. Sprinkle the steaks on both sides lemon pepper, salt, and black pepper. Fry for 2 minutes, turn over, and fry for another 2 minutes for rare.
   
   Place buns cut side down in the pan and toast for about 2 minutes.
3. Heat a large nonstick frying pan over medium heat and add the butter. Crack in the eggs (or fry them in batches, if desired), season with salt and pepper, and fry for 2 minutes. Flip the eggs over and fry for another 45 seconds.
   
   Spread ancho mayonnaise on both sides of the buns and top with steak, onion and egg.