More Ideas for upcomming taisting...

Would like to do something with beef, was thinking possibly a hanger steak and also a slow cooked poached/fried egg. The egg dish generally I do with with frisee and bacon vinaigrette but this time I was thinking something more along the lines of serving the egg either with Asparagus or on top of seared Wagyu Beef "Sukiyaki Style".
For the Egg:
Cook in a water bath completly covering the eggs at 140 degrees for 40 to 45 minutes. You can do the in the alto sham and that's how we've always done them, but also can do them on the stove top if you have a thermometer to place in the water and keep an eye on them. Once the eggs are cooked we place them in a water bath to chill them down. Once they are cool enough to work with they are cracked and placed in small ramekins where they will be dredged in seasoned flour, dipped in whipped eggs and finally into a mix of panko that has been spiced. Gently fry them in hot oil at 325 for 2 minutes or less, just until crispy and golden brown, season immediatly when they come out. Be care to not over cook them, the egg should be runny on the inside and when broken on the plate become part of the dressing or sauce that is always exciting.
For the Hanger Steak idea I had thought about making it into one of the large plates and serve it Ssam style, with different dipping sauces and bib lettuce. The steak needs to be marinated in red wine for several hours before being seasoned and seared on a very hot grill. Cook 4 to 5 minutes until medium rare and remove from grill. Let rest for at LEAST five minutes if not longer before slicing thin biased cuts.