“steak” & Egg Sandwich* Recipe

Make chimichurri

Roughly chop the parsley and cilantro. In a food processor or by hand in a bowl, combine parsley, cilantro, 2 garlic cloves, red wine vinegar, 60 ml olive oil, oregano, red pepper flakes, lemon juice, 1 tsp kosher salt and 1/2 tsp black pepper. Pulse or whisk to a coarse sauce (not completely smooth) so it has texture. Taste and adjust salt or acid if needed. Reserve 3 tbsp of chimichurri to use as a finishing sauce and set the rest aside to marinate the steak.

Marinate steak

Place the steak in a shallow dish or zip-top bag and spread the chimichurri over both sides. Let rest at room temperature for 20–30 minutes (or refrigerate up to 2 hours; bring back to room temp before cooking).

Cook steak

Heat a heavy skillet or cast-iron pan over high heat with 1 tbs olive oil until just smoking. Pat excess chimichurri from the steak (leave a thin coating), then sear the steak 3–4 minutes per side for medium-rare (time depends on thickness). Use an instant-read thermometer if available: 52–55°C (125–130°F) for medium-rare. Remove steak to a cutting board, tent loosely with foil and rest 6–8 minutes. Slice thinly against the grain when ready to assemble.

In a small bowl, stir together 4 tbs mayonnaise, 1 minced garlic clove, 1 tbs lemon juice, 2 tbs chopped parsley and 1 tbs chopped chives. If the aioli is too thick, whisk in up to 1 tbs olive oil to loosen. Season with 1/4 tsp salt and 1/8 tsp black pepper. Chill or keep at room temperature until assembly.

Preheat oven to 200°C (400°F). On a baking sheet, toss the halved tomatoes with 1 tbs olive oil, 1 tbs balsamic vinegar, 1 tsp thyme, 1/4 tsp salt and 1/8 tsp black pepper. Spread cut-side up and roast 12–18 minutes until softened, slightly blistered and syrupy. Remove and keep warm.

Crack 4 eggs into a bowl, add 2 tbs milk or cream, 1/2 tsp salt and 1/4 tsp pepper; whisk until combined and slightly frothy. Heat a nonstick skillet over medium-low heat and add 1 tbs butter. When butter is melted and foaming, pour in eggs. Stir gently and continuously with a silicone spatula, folding curds from the pan edges to the center. Remove from heat when eggs are mostly set but still slightly glossy (carryover heat will finish them). Keep warm.

Increase oven temperature to 220°C (425°F) if not already hot. Toss halved potatoes with 2 tbs olive oil, 1 tsp chopped rosemary, 1 tsp salt and 1/2 tsp pepper on a baking sheet in a single layer. Roast 20–25 minutes, turning once, until golden and crisp outside and tender inside. Serve hot alongside sandwiches.

Toast sourdough and warm cheese

Heat a skillet over medium. Butter one side of each sourdough slice (use the 1 tbs butter reserved for toasting). Place slices butter-side-down in the skillet and toast until golden, 2–3 minutes. Flip briefly and place a white cheddar slice on two of the bread slices to warm and start melting (about 30–45 seconds). Remove bread to a cutting board.

Assemble sandwiches

Spread ~1 tbs herb aioli onto the non-cheese sides of the two toasted sourdough slices. Top each aioli-coated slice with a handful (~20 g) of arugula, then arrange several slices of rested chimichurri steak over the greens. Spoon a little reserved chimichurri (about 1.5 tbs) over the steak for brightness. Top the steak with half the scrambled eggs, then add roasted tomatoes across the eggs. Finish with the cheddar-topped sourdough slice (cheese side down). Press gently, slice in half, and serve immediately with roasted potatoes.

If desired, serve extra chimichurri and aioli alongside for dipping.