Grilled Steak and Eggs with Beer-Treacle Sauce

Ingredients:

For steaks and eggs:

• 2 short sirloin steaks (450 g),
  1.5 cm thick.
• 4 large eggs
• Salt and ground pepper
• 1 tbsp. vegetable oil
• Butter
• Barbecue spice mix

For the sauce:

• 1/2 cup molasses
• 1/2 cup light beer
• 1/2 cup apple cider
• 1.5 tsp butter
• 1/2 medium onion, finely diced
• 1 crushed clove of garlic
• 1 cup ketchup
• 2 tablespoons of sugar
• 1.5 tsp mustard
• 2 teaspoons lemon juice
• 1.5 tsp Worcestershire sauce
• 1.5 tsp cayenne pepper
• 1.5 tsp paprika

Preparation:

1. Prepare the sauce: In a medium saucepan, melt the butter over medium heat. Add the onion and garlic and cook until softened, about 3 minutes. Add the ketchup, molasses, apple cider, beer, sugar, mustard, lemon juice, Worcestershire sauce, cayenne pepper, and paprika. Bring to a boil, then simmer until the sauce has reduced to 2 cups, about 30 minutes.
2. Prepare the steaks: While the sauce is cooking, preheat the grill to medium-high. Season the steaks with salt and pepper and brush with oil. Grill for 3-5 minutes per side until medium-rare. You can read more about Steak degrees of donenessLet stand for 10 minutes, then slice. Serve with beer-molasses sauce and grilled eggs.
3. Prepare the eggs: Place a cast-iron skillet on the grill. Add butter, vegetable oil, or rendered bacon grease. Crack the eggs and season to taste (Patrick and Gina Neely use a mixture of paprika, sugar, and onion powder, plus salt and pepper). Cook until the edges are crisp and the yolks are still runny, 2-3 minutes.