Steak And Eggs Recipe

Make chimichurri

In a food processor or by hand, combine parsley, cilantro, minced garlic, red wine vinegar, lemon juice, red pepper flakes, sea salt and pulse/blend while streaming in 1/2 cup olive oil until emulsified but still a bit textured. Taste and adjust salt or acidity. Reserve at room temperature.

Season steak

Pat steaks dry with paper towels. Rub each steak with 1 tsp kosher salt and 1/2 tsp black pepper (divide amounts listed) on both sides. Let rest at room temperature 20–30 minutes while you prepare other components.

Cook steak

Heat a heavy skillet or cast-iron pan over high heat until smoking slightly. Add 2 tbs olive oil and swirl. Sear steaks 3–4 minutes per side for medium-rare depending on thickness (internal 125–130°F / 52–54°C), adjusting time for thicker cuts. If thicker than 1" finish in a 400°F oven for 5–7 minutes. Remove steaks to a cutting board, tent loosely with foil and rest 8–10 minutes before slicing against the grain. Spoon 1–2 tbs chimichurri over steaks or serve chimichurri on the side.

While steaks rest, parboil or microwave diced potatoes for 4–5 minutes until just tender but still holding shape; drain and pat dry. Heat a large skillet over medium-high heat and add 2 tbs olive oil. Add diced potatoes in a single layer and let brown undisturbed 4–5 minutes. Toss and add onion and bell pepper; cook 4–6 minutes until vegetables soften and potatoes are crisp. Add minced garlic, paprika, oregano, salt and pepper; cook 1 more minute. Taste and adjust seasoning. Keep warm.

Combine arugula and halved cherry tomatoes in a bowl. Whisk 1 tbs olive oil, 1 tsp lemon juice, 1/4 tsp salt and 1/4 tsp pepper; toss with greens just before plating to avoid wilting.

Warm bowl and prepare butter

Bring melted butter to a warm temperature. Place a heatproof bowl over a pot of barely simmering water (double boiler) ensuring the bowl doesn't touch the water.

Emulsify yolks

Whisk the 3 egg yolks with 1 tbs lemon juice and 1/8 tsp salt in the bowl over the water until slightly thickened and pale (about 2–3 minutes).

Finish hollandaise

Very slowly drizzle warm melted butter into the yolks while whisking constantly to create an emulsion. If sauce gets too thick, whisk in a teaspoon or two of warm water. Season with remaining salt and a pinch of cayenne/hot sauce if using. Keep warm in a thermos or over very low heat, stirring occasionally.

Toast the bread

Butter the bread slices lightly on both sides and toast in a skillet over medium heat until golden, about 2–3 minutes per side. Keep warm.

Cook eggs (sunny-side or over-easy)

Heat 1 tbs butter in a nonstick skillet over medium-low. Crack eggs into a bowl then gently slide them into the pan. Season with 1/8 tsp salt and 1/8 tsp pepper per egg. For sunny-side, cook slowly until whites are set but yolks runny, 3–4 minutes; for over-easy flip gently and cook 20–30 seconds more. Use two eggs per plate.

Slice rested steak against the grain into 1/4" slices. Place a portion of breakfast potatoes on each plate, add a handful of dressed arugula salad, arrange steak slices alongside and top steak with a spoonful of chimichurri. Place two cooked eggs atop or beside the steak. Spoon warm hollandaise over the eggs (or to the side). Add toast on the plate. Garnish with chopped chives and microgreens or extra parsley. Serve immediately.