Steak and Eggs Brunch Board

Brunch for a group gets easier when it goes on a board. Everyone takes what they want, and one hot pan does most of the work. Sear the sirloin steaks whole, rest them, then cut into thick slices so the board stays warm longer. Mushrooms need space and high heat to brown; stirring too early makes them weep. The yogurt dip with dill and garlic is a nod to Middle Eastern breakfast spreads, and it is excellent with both the steak and the eggs. Lemon wedges brighten everything.