Steak & Eggs Recipe

Make chimichurri

In a food processor or by finely chopping, combine parsley, cilantro (if using), oregano, minced garlic, red wine vinegar, red pepper flakes, salt and pepper. Pulse a few times, then stream in the 1/2 cup olive oil until combined but still slightly textured. Stir in lemon juice if using. Taste and adjust salt, pepper or vinegar. Set aside at room temperature for at least 10 minutes so flavors meld.

Parboil potatoes (optional for faster cook)

Place potato cubes in a pot, cover with cold salted water, bring to a simmer and cook 6–7 minutes until just tender but not falling apart. Drain and pat dry thoroughly.

Sear and crisp

Heat a large skillet over medium-high heat. Add 2 tablespoons olive oil. When shimmering, add dried potatoes in a single layer (work in batches if needed). Cook undisturbed 4–5 minutes to develop a golden crust, then stir and add diced onion and bell pepper. Reduce heat to medium. Season with smoked paprika, garlic powder, kosher salt and black pepper. Continue to cook, stirring occasionally, until potatoes are tender and crisped, about 8–10 more minutes. Transfer to a plate and keep warm.

Bring steak to room temperature

Pat the steak dry with paper towels. Let rest at room temperature 20–30 minutes before cooking for even doneness. Season both sides generously with kosher salt and freshly ground black pepper.

Sear steak

Heat a heavy skillet (cast-iron preferred) over high heat until very hot. Add 1 tablespoon olive oil. When the oil is shimmering and just smoking, place the steak in the pan. Sear 2–3 minutes without moving to form a crust. Flip and add 1 tablespoon butter; tilt pan and spoon melted butter over the steak for another 2–3 minutes for medium-rare (adjust time for thickness and desired doneness). Use an instant-read thermometer: 125–130°F (52–54°C) for medium-rare, 135°F (57°C) for medium. Transfer steak to a cutting board and let rest 5–10 minutes before slicing.

Cook eggs your way

While the steak rests, heat a nonstick skillet over medium-low. Add 1 teaspoon butter or oil. For sunny-side-up: crack eggs into the pan, season with salt and pepper, cover and cook until whites are set but yolks still runny, about 3–4 minutes. For over-easy: cook until whites set, gently flip and cook 15–30 seconds more. For scrambled: whisk eggs with a pinch of salt, pour into pan and stir slowly until soft curds form. For poached: bring simmering water with a splash of vinegar, create a vortex and drop cracked egg, cook 3–4 minutes and remove with a slotted spoon.

Slice the rested steak against the grain into 1/4-inch slices. Arrange steak slices on plates with a portion of home fries and the eggs prepared to preference. Spoon 1–2 tablespoons chimichurri over the steak and an extra dollop on the side. Garnish with chopped chives or parsley and serve with a lemon or lime wedge to squeeze over the steak if desired.