Bo Ne (Vietnamese Steak and Eggs) 5 Steps
Cut the striploin steak in half, then take each piece and split in half again this time as though to butterfly horizontally (you will now have 4 pieces of beef). Using a meat mallet and layering the steak pieces between either plastic wrap or parchment paper, pound each piece of beef until they are all about 1/5 of an inch in thickness.
In a small bowl, combine the minced garlic cloves, diced shallot, sesame oil, soy sauce and oyster sauce. Mix to combine and then slather evenly on both sides of all the steak pieces. Allow to marinate for 30 minutes.
While the beef is marinating, sauté the onions. In a medium sauté pan on medium heat, add just enough vegetable oil to lightly coat the bottom, add in the sliced onions as well as a pinch of kosher salt and cook until lightly browned and softened. Set aside.
Heat two medium cast iron skillets on high heat. Make sure both skillets are smoking hot before adding just enough oil to lightly coat the bottom. Add 2 pieces of the marinated steak onto each pan and cook on one side for one and a half minutes. Flip the steak pieces and move to one side allowing to continue cooking while the egg fries. On the now empty half, crack an egg onto each pan and cook until the whites are crispy and cooked through, season lightly with kosher salt and black pepper.
To finish, top each skillet with a cube of pate, a cube of butter on the beef, tomato slices, a pile of the sautéed onions, a few sprigs of cilantro, a sprinkle of the crispy fried garlic and serve while still hot with toasted crusty bread.