Steak & Eggs with Fresh Chimichurri Sauce πΏπ₯
A bold, savory, and satisfying plate β juicy pan-seared steak, perfectly sunny-side-up eggs, and a zesty homemade chimichurri that adds a burst of freshness. Simple, vibrant, and packed with flavor any time of day!
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Ingredients
For the Steak:
β’ 1 ribeye or NY strip steak (1β1.5 inches thick)
β’ Salt & pepper
β’ 1 tbsp olive oil
β’ 1 tbsp butter
β’ 1 garlic clove, smashed
β’ Optional: sprig of fresh thyme or rosemary
For the Eggs:
β’ 3 large eggs
β’ 1 tbsp butter or oil
β’ Salt & pepper
β’ Pinch of smoked paprika or chili flakes (optional)
For the Chimichurri:
β’ Β½ cup fresh parsley, finely chopped
β’ 2 tbsp fresh oregano (or 1 tbsp dried)
β’ 2 garlic cloves, minced
β’ ΒΌ cup olive oil
β’ 1Β½ tbsp red wine vinegar
β’ 1 small red chili or Β½ tsp red pepper flakes (optional)
β’ Salt & pepper, to taste
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Directions
Steak:
1. Pat the steak dry and season generously with salt and pepper.
2. Heat oil in a skillet over high heat and sear for 3β4 minutes per side.
3. Add butter, garlic, and herbs; baste the steak with melted butter for 1β2 minutes.
4. Rest for 5 minutes before slicing or serving whole.
Eggs:
1. In a nonstick pan, melt butter over medium-low heat.
2. Crack in the eggs and cook gently until whites are set and yolks stay runny.
3. Season with salt, pepper, and a touch of smoked paprika or chili flakes.
Chimichurri:
1. Combine all ingredients in a small bowl.
2. Let rest for 10 minutes so the flavors blend. Stir before serving.
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Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Servings: 1β2
Calories: ~680 per serving
