The dish is a study in contrasts: the umami from the steak and cheddar scramble meets the acid of the pickled onions, while a roasted pepper macha of Calabrian chile and sherry vinegar adds smoky heat.
Nutritional facts
Protein
74g
Carbs
24g
Calories
1070kcal
Fat
77g
Ingredients
Skirt Steak, White Cheddar Cheese, Kosher Salt, Sugar, Egg, Garlic, Calabrian Chili Paste, Black Pepper, Coriander, Sherry Vinegar, Red Wine Vinegar, Rosemary, Canned Roasted Red Peppers, Red Onion, Extra Virgin Olive Oil, Butter, Lemon Oil, Cheese, Cottage
Chef James Grody is a graduate of the prestigious Culinary Institute of America. Upon completing his degree, he worked with New York City’s top chefs to hone his skills. Grody moved from working in restaurants to hotels, where he learned how to organize dinners for 1,000 people. In 2012, he started his own company, Tailored Chef NYC, working primarily on corporate functions and with high-net-worth local families as their personal chef. He also has experience teaching recreational cooking classes at Sur La Table.
