Steak And Eggs Recipe
Grilled steak and eggs with potato-corn hash, cotija cheese, and chimichurri
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Ingredients
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Steak
Eggs
Potato-Corn Hash
Chimichurri
Topping
Method
Chimichurri Preparation
- 1
Make the Chimichurri
In a blender or food processor, combine fresh parsley, garlic, red wine vinegar, olive oil, red pepper flakes, and salt. Blend until smooth and well combined. Set aside.
Potato-Corn Hash Preparation
- 2
Prepare the Hash
Peel and dice the potatoes into small cubes. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced potatoes and cook for about 10 minutes, stirring occasionally, until they begin to soften.
- 3
Add Vegetables
Add the chopped onion and red bell pepper to the skillet. Season with 0.5 teaspoon of salt and 0.5 teaspoon of black pepper. Cook for an additional 5-7 minutes until the vegetables are tender.
- 4
Add Corn
Stir in the sweet corn and cook for another 2-3 minutes until heated through. Keep warm on low heat.
Steak and Eggs Preparation
- 5
Cook the Steak
Preheat your grill or skillet over medium-high heat. Rub the ribeye steak with 2 tablespoons of olive oil, 1 teaspoon of salt, and 1 teaspoon of black pepper. Grill or pan-sear the steak for about 4-5 minutes on each side for medium-rare, or until desired doneness. Remove from heat and let rest for 5 minutes before slicing.
- 6
Cook the Eggs
In a small skillet, melt 1 tablespoon of butter over medium heat. Crack the eggs into the skillet and cook to your liking (sunny-side up, over-easy, etc.). This should take about 3-4 minutes.
Assembly
- 7
Serve the Dish
On each plate, place a generous portion of the potato-corn hash. Top with sliced steak, fried eggs, and sprinkle with cotija cheese. Drizzle chimichurri over the top and enjoy!