Chimichurri Steak & Eggs Recipe

Make the chimichurri

Finely chop the parsley, cilantro and oregano (or add to a food processor). Mince the garlic. In a bowl, combine herbs, garlic, red wine vinegar, lemon juice (if using), red pepper flakes, 0.5 tsp salt and 0.25 cup extra-virgin olive oil. Stir to combine and taste; adjust salt, vinegar or oil to balance (should be bright and slightly tangy). Set at room temperature while you prepare the rest so flavors meld.

Season and rest the steak

Pat the steak dry with paper towels. Season both sides with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper. Let rest at room temperature for 15–20 minutes while you cook potatoes (this helps even cooking).

Cook the steak

Heat a heavy skillet or cast-iron pan over high heat until very hot. Add 1 tablespoon olive oil and swirl. Sear the steak 3–4 minutes per side for medium-rare (internal temp ~130–135°F / 54–57°C), adjusting time for thickness and preferred doneness. Use tongs to sear edges if there is a fat cap. Remove steak to a cutting board and tent loosely with foil. Let rest 5–8 minutes (carryover will raise temperature). Slice thinly against the grain just before serving and spoon some chimichurri over the slices.

Par-cook the potatoes: if you prefer quicker crisping, place the diced potatoes in a pot of cold salted water, bring to a simmer and cook 6–8 minutes until just tender but not falling apart. Drain and let steam-dry for a minute. Alternatively, use raw diced potatoes but allow more pan time.

Heat a large skillet over medium-high heat and add 2 tablespoons neutral oil (or 1 tbs oil + 1 tbs butter). When shimmering, add the potatoes in a single layer. Let them sit undisturbed 3–4 minutes to brown, then stir or flip pieces to brown other sides. This takes about 12–15 minutes total for crisp, golden cubes.

When potatoes are about halfway done (after 6–8 minutes), add the diced onion and continue cooking until onions are softened and potatoes are crisp. Add minced garlic, 1/2 tsp smoked paprika, 1/4 tsp cumin (if using), 3/4 tsp salt and 1/4 tsp black pepper in the last 2 minutes of cooking and toss to combine. Taste and adjust seasoning. Stir in chopped parsley just before removing from heat. Keep warm until plating.

Fry the eggs sunny-side up: heat a nonstick skillet over medium-low. Add 1 tablespoon butter or neutral oil and let it melt and coat the pan. Crack two eggs into a small bowl or gently into the pan. Cook gently until whites are set but yolks remain runny, about 2.5–4 minutes depending on heat. Spoon a little hot oil or melted butter over the whites (basting) for even cooking if needed. Season each egg with a pinch of 1/4 tsp salt and 1/4 tsp pepper.

Assemble the plate: divide the breakfast potatoes between two plates (or one if serving single). Arrange sliced steak alongside or on top of potatoes. Place two sunny-side-up eggs over or beside the steak. Spoon additional chimichurri over steak and a small amount around the plate. Garnish with microgreens or extra chopped parsley. Serve immediately so eggs remain runny.