Steak & Eggs | The Table Creekside

Steak & Eggs | The Table Creekside 

By Chef Pedro Flores

Salsa :                                                 

  • ¼ cup onions, diced small
  • 2 tbsp garlic, minced
  • 3 tbsp olive oil                                    
  • ¼ cup soy sauce
  • 1 cup red wine
  • 2 tbsp aji Amarillo paste
  • 2 tbsp panca pepper paste
  • 2 tbsp fresh lime juice
  • ½ bunch cilantro, chopped fine
  • 1 cup water
  • to taste, sea salt
  • corn starch & water (to thicken at end)                                                        

Saute olive oil, garlic and onions until browned. Add red wine and bring to a boil. Add soy sauce, aji Amarillo paste, panca pepper paste, lime juice and water. Let simmer 20 minutes. Thicken with corn starch and water. Add cilantro and sea salt to taste. Remove from heat.

Steak Stir Fry:

  • 1 each red bell pepper, roughly chopped
  • 1 each poblano pepper, roughly chopped
  • ½ medium red onion, roughly chopped,
  • 16 oz beef tenderloin, cubed
  • 2 tbsp olive oil
  • to taste, sea salt

In a hot pan, use olive oil and toss in meat, add vegetables. Add salsa that is set aside (still hot) into sizzling pan with meat and vegetables. Mix together. Serve hot.

A good suggestion to heighten dish, pan fry yuca croquettes until crispy and serve on top.

Serve with favorite type of eggs, poached or fried. Enjoy your brunch!

Culinary Director

As the Culinary Director for ABC 7, I whip up cooking segments on ABC 7 News at Noon, along with recipes, cooking tips, reviews and great food finds on MySuncoast Dining at