Steak & Eggs With Chimichurri Recipe

Bring to room temperature

Remove the 6 oz sirloin from the refrigerator 20–30 minutes before cooking. Pat dry thoroughly with paper towels to ensure a good sear.

Season both sides of the steak evenly with 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper.

Heat a cast-iron skillet or heavy-bottomed pan over high heat until smoking lightly (about 4–6 minutes). Add 1 tablespoon olive oil and swirl to coat the pan.

Place the steak in the hot pan and sear without moving for 2.5–3 minutes to develop a deep brown crust. Flip and add 1/2 tablespoon unsalted butter. Tilt the pan and spoon the melted butter over the steak for another 2.5–3 minutes for medium-rare (internal temp ~130–135°F / 54–57°C). Adjust time ±1 minute for desired doneness.

Transfer steak to a cutting board, tent loosely with foil and let rest 5–7 minutes before slicing. Resting redistributes juices and finishes carryover cooking.

While the steak rests (or up to several hours ahead), prepare chimichurri: finely chop 1/2 cup packed parsley, 1/4 cup packed cilantro (if using), 1 tablespoon fresh oregano leaves and mince 2 garlic cloves. Alternatively pulse gently in a food processor for 2–3 short pulses to retain texture.

Transfer herbs and garlic to a small bowl. Stir in 1 tablespoon red wine vinegar, 1/2 tablespoon lemon juice, 3 tablespoons extra-virgin olive oil, 1/4 tsp red pepper flakes, 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper. Taste and adjust acidity or salt as needed. Let sit 10–15 minutes to meld flavors.

Choose cooking style: sunny-side, over-easy, scrambled, or omelet. This recipe provides instructions for two common options—sunny-side (or over-easy) and soft scrambled.

Sunny-side / Over-easy

Heat a nonstick skillet over medium-low heat. Add 1 tsp unsalted butter and let it foam. Crack 2 large eggs into the skillet. Season with a pinch (about 1/8 tsp) salt and a small grind of black pepper. For sunny-side, cook gently until whites are set but yolks still runny, about 3–4 minutes. For over-easy, cook 2–3 minutes until whites are mostly set, carefully flip with a spatula and cook 10–20 seconds more for a runny yolk.

Soft scrambled

Crack eggs into a bowl and whisk until combined but not frothy. Heat the pan over medium-low, add 1 tsp butter until melted and foamy. Pour eggs in and stir gently and continuously with a spatula, folding curds until just set but still moist — about 2–3 minutes. Season with salt and pepper to taste.

If serving roasted fingerling potatoes: reheat or roast 3/4 cup prepared potatoes at 425°F (220°C) for 8–10 minutes until hot and crisp. Toss with a little salt and chopped parsley.

If serving mixed greens: toss 1 cup greens with a light vinaigrette (1 tsp olive oil, 1/2 tsp vinegar or lemon juice, pinch of salt and pepper).

If serving toast: toast 1 slice of sourdough and butter lightly just before plating.

Slice the rested steak against the grain into 1/4-inch slices. Arrange on plate beside the eggs and chosen side.

Spoon 2–3 tablespoons chimichurri over the sliced steak and serve any remaining chimichurri on the side.

Garnish with microgreens or 1/2 tablespoon chopped parsley and add a lemon wedge on the plate for squeezing if desired.

Serve immediately while steak and eggs are hot.