Grass-fed Steak & Eggs Recipe

BRUNCH

1. 1

   Make chimichurri

   Finely chop the flat-leaf parsley (and cilantro, if using). Mince 2 cloves of garlic. In a bowl, whisk together chopped parsley, cilantro, garlic, red pepper flakes, and red wine vinegar. Slowly whisk in olive oil (about 3 tablespoons) until emulsified. Season with a pinch of salt. Set aside to meld flavors.

2. 2

   Prepare potatoes

   Wash and dice the russet potatoes into 1/2-inch cubes. Toss with 2 tablespoons olive oil, salt, pepper, and thyme leaves until evenly coated.

3. 3

   Crisp the potatoes

   Heat a large skillet over medium-high heat. Add potatoes and cook, turning occasionally, until deeply golden and crisp on the outside and tender inside, about 12–15 minutes. In the last minute, mince the remaining garlic and toss with potatoes.

4. 4

   Season and sear the steak

   Pat the ribeye dry and season generously on both sides with kosher salt and freshly ground black pepper. In a separate heavy skillet, heat olive oil until shimmering. Sear steak 2–3 minutes per side until a rich crust forms. Remove steak and let rest 5–7 minutes.

5. 5

   Cook sunny-side-up eggs

   In the same pan, melt butter over medium. Crack in the eggs and cook until the whites are set and the yolks remain runny, about 2–3 minutes. Lightly season with a pinch of salt.

6. 6

   Plate and finish

   Slice the steak against the grain. Divide crispy potatoes among plates, top with steak slices, and crown with sunny-side-up eggs. Spoon chimichurri generously over the steak and potatoes, and serve immediately with extra chimichurri on the side.