Gaucho Steak And Eggs Recipe

Prepare and season

Remove the steak from the refrigerator 30 minutes before cooking to come to room temperature. Pat dry with paper towels. Season both sides evenly with kosher salt, black pepper and smoked paprika; rub in 1 tablespoon olive oil to help the seasoning adhere.

Sear the steak

Heat a heavy skillet or cast-iron pan over high heat until very hot (2–4 minutes). Add 1 tablespoon olive oil. When the oil is shimmering and just beginning to smoke, add the steak. Sear without moving for 2–3 minutes to develop a deep brown crust.

Finish with butter and aromatics

Flip the steak and add 1 tablespoon butter, crushed garlic cloves and thyme/rosemary to the pan. Tilt the pan and spoon the foaming butter and aromatics over the steak (basting) for 2–3 minutes until an instant-read thermometer reads 125–130°F for medium-rare (adjust to 135°F for medium).

Rest and slice

Transfer the steak to a cutting board and loosely tent with foil. Rest for 8–10 minutes. Slice the steak across the grain into 1/4-inch thick slices just before serving.

While the steak rests, make the chimichurri. In a bowl combine finely chopped parsley, chopped cilantro (if using), oregano, minced garlic, red wine vinegar, lemon juice, red pepper flakes, salt and pepper. Whisk in the olive oil in a steady stream until emulsified. Taste and adjust seasoning — add more vinegar for brightness, more oil to mellow. Let sit at room temperature for at least 5 minutes to marry flavors.

Optional potatoes (if using)

If serving potatoes, toss halved baby potatoes with 1 tablespoon olive oil, smoked paprika and a pinch of salt and pepper. Roast on a baking sheet at 425°F (220°C) for 20–25 minutes, turning once, until golden and tender. Keep warm.

Fry the eggs

Heat a nonstick skillet over medium-low heat and add 1 tablespoon butter. Crack eggs into the pan (work in batches if needed). Cook slowly until the whites are set and edges are just lacy, about 3–4 minutes for sunny-side up. For over-easy, cook until whites set then flip gently and cook 20–30 seconds more. Season eggs with coarse sea salt and freshly ground black pepper.

Assemble sides on plates or a large serving board: place sliced steak, top with a generous spoonful of chimichurri, then nestle 1–2 fried eggs alongside and arrange roasted potatoes if using.

Scatter microgreens or chopped parsley over the steak and eggs, add lemon wedges at the side, and serve immediately. Encourage diners to squeeze a little lemon over the chimichurri and steak for brightness.