Steak And Eggs With Chimichurri Recipe

Finely chop the parsley, cilantro (if using) and oregano (or measure dried). Mince the garlic and combine in a medium bowl.

Add red wine vinegar, salt, pepper, and red pepper flakes to the herbs. Whisk in olive oil until combined. Taste and adjust salt, pepper or vinegar as desired. Let sit at room temperature while you cook (30 minutes allows flavors to meld).

Preheat oven to 425°F (220°C) or heat a skillet over medium-high if pan-roasting. Toss quartered baby potatoes with 1 tbsp olive oil, smoked paprika, 1/4 tsp salt and 1/4 tsp pepper.

Spread potatoes on a rimmed baking sheet in a single layer and roast 20–25 minutes until golden and tender, flipping once halfway. If pan-roasting, cook in a hot skillet 12–15 minutes until browned and cooked through.

If using bacon: place bacon in a cold skillet and turn heat to medium. Cook 8–12 minutes, flipping occasionally, until crisped to your liking. Drain on paper towels and keep warm.

If using turkey sausages: heat a skillet over medium, add 1 tsp oil, cook sausages 10–12 minutes, turning frequently until internal temperature reaches 165°F (74°C) and browned. Keep warm.

Remove the 6 oz sirloin from the refrigerator 20–30 minutes before cooking to come toward room temperature. Pat dry with paper towels.

Season both sides generously with 1 tsp kosher salt and 1 tsp freshly ground black pepper, pressing seasoning into the meat.

Heat a heavy skillet (cast-iron preferred) over high heat until very hot. Add 1 tbsp oil and swirl to coat. When oil is shimmering and just starting to smoke, add the steak.

Sear the steak without moving 2–3 minutes until a brown crust forms. Flip and add 1 tsp butter; sear the second side 2–3 minutes for medium-rare (internal ~130–135°F / 54–57°C). Adjust time ±1–2 minutes for desired doneness.

Remove steak to a cutting board and tent loosely with foil. Let rest 5–7 minutes before slicing against the grain.

While the steak rests, heat a small nonstick skillet over medium-low and add 1 tsp butter or oil.

Crack 2 eggs into the skillet. For sunny-side-up: cook gently 2–3 minutes until whites are set but yolks still runny; cover for 30–45 seconds if whites need extra cooking. For over-easy: cook until whites set, flip gently and cook 10–20 seconds more.

Season eggs with a pinch of salt and pepper and remove from heat.

Slice the rested steak against the grain into 1/4-inch slices and arrange on the plate.

Place the cooked eggs next to the steak and add the selected bacon or sausages and the chosen side (potatoes or other).

Spoon 1–2 tablespoons of chimichurri over the steak or serve it on the side for dipping. Garnish with a small extra drizzle of olive oil or a pinch of chopped parsley if desired.