Steak and eggs is a classic combination that gives operators plenty of room for signature takes. Matt Voskuil, executive chef of TPC Sawgrass golf club in Ponte Vedra, Fla., took the familiar duo out for a creative spin at a recent culinary immersion. During the event, hosted by Aussie Beef & Lamb at The Culinary Vegetable Institute (CVI) in Milan, Ohio, he developed this Koji-Marinated Australian Grass-Fed Bavette with potato hash, smoked soy, watercress and sunny egg.

Mike Voskuil
Executive Chef
TPC Sawgrass Golf Club

“This dish was fun because I was able to take an American staple—steak and eggs—and enhance it,” says Voskuil. “The koji was essential to enhance the umami and tenderize the meat. Bavette is flavorful in its own right, and the koji helped it taste beefier against the other components in the dish.” Thanks to abundant pasturelands in Australia, the bavette (also known as a flank steak) is naturally lean and nutritious with a clean beef flavor, giving a sound foundation for flavor building. After marinating the beef in koji, he seared, then basted it with butter. “I was able to craft a dish that was both familiar and distinctive,” says Voskuil. Other elements on the plate keep the flavor narrative strong. “The hash is a straightforward onion and potato hash finished with a splash of smoked soy to layer in additional flavor,” he says. “The sunny-side-up egg is one of my favorite ways to ensure a dish changes with every bite. And the peppery brightness of watercress is a great foil for everything else going on in the dish.”