Breakfast Of Champions # 63 – Veal Blade Steak With Poached Eggs, Tzatsiki & Pita

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The beautiful 2 lbs veal blade steak on this page cost all of $ 5.00. As soon as I got home, I felt like kicking myself not to have bought a few more to keep in the freezer to serve in the coming few weeks. While not the most tender of steaks, veal blade bursts with flavor and has a wonderful texture (think of strip loin cap).
Anyway, I did not go back to the store since I know that it features this cut as a special often, so there will be no problem to repeat the wonder of this superb breakfast 🙂
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Bon Appétit ! Life is Good !
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Click here for more Veal on ChefsOpinion
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Click here for more Breakfast of Champoins on ChefsOpinion
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sauteed blade steak

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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: peel 4 ea mediun size cucumbers halfway

: grate cucumbers, salt generously, mix well, let stand for 15 minutes

: squeeze most moisture from cucumbers

: add 1 cup Greek yogurt, 1 pinch cayenne pepper, 1 pinch ground cumin juice of 1/2 lemon and 1/2 tsp garlic paste , mix well; check/adjust seasoning (chopped mint and finely sliced dill optional – I personally prefer without)

: tzatziki

: 2 lbs bone-in veal blade steak

: season with kosher salt, cayenne pepper and sweet paprika powder to taste, dust in a/p flour

: saute on both sides until medium well, remove to serving plate, top with poached eggs, serve with tzatziki (drizzled with plenty EVO) and warm pita