Wide Awake Steak & Eggs* Recipe
skirt, chimichurri, two eggs your way, side salad
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Ingredients
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Steak & Marinade
Chimichurri
Eggs
Side Salad
Method
Chimichurri
Make Chimichurri
Combine parsley, oregano, garlic, red wine vinegar, red pepper flakes, salt and pepper in a food processor. Pulse 6–8 times until finely chopped but still a little texture. With processor running, stream in 4 tablespoons extra-virgin olive oil until emulsified. Taste and add lemon juice if desired. Transfer to a bowl and refrigerate while you prepare the steak (can be made up to 24 hours ahead).
Steak & Searing
Bring Steak to Temperature and Season
Pat the skirt steak dry with paper towels. Let sit at room temperature for 20–30 minutes. Season both sides evenly with 1 1/2 tsp kosher salt and 1 tsp freshly ground black pepper.
Sear Steak
Heat a heavy cast-iron skillet or grill pan over high heat until smoking hot. Add 1 tablespoon olive oil and swirl. Sear the skirt steak 2–3 minutes per side for medium-rare (internal temp 125–130°F / 52–54°C), flipping once. Because skirt steak is thin and fibrous, watch closely to avoid overcooking. If the steak is very thick in places, sear edges 30–45 seconds each.
Rest and Slice
Transfer steak to a cutting board and let rest 5–8 minutes. Slice across the grain into thin strips. Spoon 2–3 tablespoons chimichurri over the sliced steak or serve chimichurri on the side.
Eggs
Cook Eggs Your Way (Butter Fried - Sunny Side or Over Easy)
While steak rests, reduce heat to medium and melt 1 tablespoon unsalted butter in a nonstick skillet. Crack 2 large eggs into the skillet. For sunny-side: cook 2–3 minutes until whites set but yolks still runny; cover with lid 30–45 seconds if whites need finishing. For over-easy: cook 2 minutes until whites set, gently flip and cook 10–20 seconds more for runny yolks. Season with 1/4 tsp salt and a pinch of black pepper. Remove from pan and keep warm.
Side Salad
Assemble Salad
In a bowl, combine 2 cups mixed salad greens, 1/2 cup halved cherry tomatoes and 2 tablespoons thinly sliced red onion. Drizzle 1 tablespoon extra-virgin olive oil and 1 teaspoon red wine vinegar, season with 1/8 teaspoon salt and 1/8 teaspoon black pepper. Toss gently to combine.