Steak & Eggs Recipe

Preparation Steps

1. 1

   Prepare the Chimichurri

   In a blender, combine avocado, cilantro, olive oil, red wine vinegar, garlic, lime juice, salt, and black pepper. Blend until smooth. Set aside.

2. 2

   Cook the Skirt Steak

   Preheat a grill or grill pan over high heat. Season the skirt steak with salt and black pepper. Grill for about 4-5 minutes on each side for medium-rare, or until desired doneness. Remove from heat and let rest for 5 minutes before slicing.

3. 3

   Poach the Eggs

   Bring a pot of water to a gentle simmer. Crack eggs into individual cups, then gently slide them into the simmering water. Poach for 3-4 minutes or until whites are set but yolks are still runny. Remove with a slotted spoon and place on a paper towel to drain.

4. 4

   Make the Tortillas

   In a mixing bowl, combine flour and salt. Gradually add water and knead until a soft dough forms. Divide into 8 equal balls. Roll each ball into a thin circle. Heat a skillet over medium heat and cook each tortilla for 1-2 minutes on each side until lightly browned.

5. 5

   Assemble the Dish

   On a plate, place a few slices of skirt steak, top with a poached egg, and drizzle with avocado cilantro chimichurri. Serve with handmade tortillas on the side.