For those of you unfamiliar with Mission Beach history, there is a meaningful back story to the annual Coming Out Party, normally held in late spring in Mission Bay Park. The first one was held in the 50s to celebrate the return of a beloved local who was a Missing in Action Prisoner of War (MIA/POW). Delmar Miller had been imprisoned in Korea for almost two years before the war finally ended, and came home to find that his beach friends had saved up their money to throw him a big party to honor his service and embrace his return. These days, the Coming Out Party has become a landmark event, if not a lively excuse for a bit of raucous fun. But we know what it really means.
I am so very proud to share that my Uncle Del is the hero who returned to us, and I cannot think of Mission Beach, its locals and the watering holes, without thinking warmly of Uncle Delmar. His is a beautiful story in that it not only tells of his own courage and endurance, but that of the love that the locals have for each other, their salty stories, and earthy approach to living. Those growing up in Mission Beach may go to the suburbs to have their families, but they usually return to their sandy roots at some point.
After a day or night at the Beachcomber and the Pennant, a favorite Sunday morning breakfast hangout for me used to be the Coaster Saloon by the boardwalk, across from the roller coaster. Although a hangover wasn’t required, it was a frequent ingredient in what I considered to be the best steak and eggs to be had. Maybe it was the sound of the morning surf, maybe it was the crisp, salty smell of the boardwalk, I don’t know. But this is how steak and eggs served with beans and tortilllas are intended to be eaten.
16 oz. strip steaks, thinly sliced
1 tablespoon Worcestershire sauce
1/2 teaspoon lemon juice
1 teaspoon ground pepper
4 large eggs
2 tablespoons unsalted butter
Salt & pepper to taste
Refried Beans (homemade is best)
Shredded cheddar cheese
Flour Tortillas, warmed
Hot sauce (not optional)
Trim any fat and gristle off the steaks. Mix the Worcestershire, lemon and pepper and pour over the steaks in a shallow container. Turn the steaks a couple times to allow the marinade to coat both sides completely. Set aside.
Heat the beans slowly in a small saucepan, and melt 1 tablespoon butter each in two separate frying pans.
The pan for the eggs should be heated to just under medium before adding the eggs. My preferred method when serving eggs with steak is over easy, but I leave those details to you. Salt and pepper as they cook.
Meanwhile the pan for steak should be heated to just medium-high. As soon as the butter sizzles, add the steaks and cook for no more than 2 minutes per side for a nice rare and hearty breakfast.
Serve restaurant style, with the cheese sprinkled generously over the beans, and tortillas folded in quarters or on the side in a warmer. Goes well with Bloody Marias or Hari Caris, depending on the season.