Best Steak & Eggs Breakfast Recipe with Chimichurri | Tasting Table
Prep Time:
10 minutes
Cook Time:
15 minutes
Servings:
2 Servings
Ingredients
  • ¼ cup chopped fresh flat-leaf parsley
  • ¼ cup chopped fresh oregano
  • 4 sprigs fresh mint
  • 2 garlic cloves, minced
  • ¼ cup extra-virgin olive oil
  • Juice of ½ lime
  • Kosher salt and freshly ground black pepper
  • Pinch of red pepper flakes
  • 1 (6-ounce) bone-in rib-eye or sirloin steak
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons unsalted butter, plus more as needed
  • 2 large eggs
Directions
  1. For the chimichurri: Combine all the ingredients in a medium bowl and stir to fully incorporate. Set aside.
  2. For the steak and eggs: Season the steak with salt and pepper.
  3. In a large cast-iron skillet, melt the butter over medium-high heat.
  4. Place the steak on one side of the skillet, leaving room for the eggs. Cook until the steak has a dark brown sear, 3 to 4 minutes per side for medium-rare. If the pan gets dry, add another tablespoon of butter.
  5. Reduce the heat to medium-low and add the eggs. Season with a pinch of salt and pepper. When the whites start to set, cover the skillet with a lid and cook for 2 to 3 minutes more.
  6. Serve with the Chimichurri Sauce.