Steak + Eggs Recipe

Inspired by MARKED Restaurant

Time30m

Serves2

picanha + chimichurri + fried egg

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Ingredients

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Steak

1 lb Picanha steak

1 tsp Celtic sea salt

1 tsp black pepper

Chimichurri Sauce

1 cup Fresh parsley, chopped

4 cloves Garlic cloves, minced

1 tbs red wine vinegar

1/2 cup olive oil

1 tbs Oregano, dried

1/2 tsp Red pepper flakes

1/2 tsp Celtic sea salt

Eggs

2 pieces Eggs

1 tbs Butter

Method

Prepare the Chimichurri

Make the Sauce

In a bowl, combine the chopped parsley, minced garlic, red wine vinegar, olive oil, dried oregano, red pepper flakes, and salt. Mix well and set aside to let the flavors meld.

Cook the Steak

Season and Grill

Preheat your grill or skillet over medium-high heat. Season the picanha steak with salt and black pepper on both sides. Grill for about 4-6 minutes on each side for medium-rare, or until desired doneness. Remove from heat and let rest for a few minutes before slicing.

Fry the Eggs

Cook the Eggs

In a non-stick skillet, melt the butter over medium heat. Crack the eggs into the skillet and fry until the whites are set and the yolks are cooked to your liking. Season with salt and pepper to taste.

Assemble

Serve

On a plate, place slices of the grilled picanha steak, top with chimichurri sauce, and serve alongside the fried eggs.