Description
Steak and eggs is a timeless dish with roots in American and Australian culinary traditions. Known for its simplicity and rich flavor, it pairs juicy steak with perfectly cooked eggs to create a protein-packed, satisfying meal. The addition of chimichurri sauce elevates the dish with its bright and zesty flavors, making it a balanced and indulgent choice for a special breakfast, brunch, or dinner.
Ingredients
Units
Scale
For the Steak and Eggs:
- 2 ribeye or sirloin steaks (about 1-inch thick)
- 4 large eggs
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- Salt and freshly ground black pepper, to taste
For the Chimichurri Sauce:
- 1 cup fresh parsley, finely chopped
- 1/2 cup fresh cilantro, finely chopped
- 3 cloves garlic, minced
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 2 tablespoons lime juice
- 1/2 teaspoon red pepper flakes
- Salt and pepper, to taste
Instructions
- Prepare the Chimichurri Sauce:
- In a bowl, combine parsley, cilantro, garlic, olive oil, red wine vinegar, lime juice, and red pepper flakes. Mix well and season with salt and pepper to taste. Set aside for the flavors to meld.
- Cook the Steak:
- Heat a cast-iron skillet or heavy-bottomed pan over high heat. Add olive oil and let it heat until shimmering.
- Season the steaks generously with salt and pepper. Place them in the hot skillet and sear for 3 minutes per side for medium-rare, or adjust the cooking time to your preference.
- Add butter to the skillet during the final minute of cooking, spooning it over the steaks for added flavor.
- Remove the steaks from the skillet and let them rest for 5 minutes.
- Cook the Eggs:
- In the same skillet, crack the eggs and cook them to your liking (sunny-side-up, over-easy, or scrambled). Season with salt and pepper.
- Assemble the Dish:
- Plate the steaks alongside the eggs. Drizzle the chimichurri sauce over the steaks or serve it on the side.
- Category: Breakfast