Steak & Eggs Recipe

Make chimichurri

Finely chop parsley and cilantro leaves (stems discarded). In a bowl combine chopped herbs, minced garlic, red wine vinegar, dried oregano, red pepper flakes, lemon juice (if using) and olive oil. Season with a pinch of salt and stir until emulsified. Taste and adjust salt or vinegar. Let sit at room temperature while you prepare the rest (at least 10 minutes) so flavors meld.

Season steak

Pat the flat iron steak dry with paper towels. Season both sides evenly with kosher salt and freshly ground black pepper. Let rest at room temperature for 15 minutes (this helps even cooking).

Cook steak

Heat a heavy skillet or cast-iron pan over high heat until very hot. Add 1 tablespoon olive oil and swirl. Place steak in pan and sear without moving for 3-4 minutes until a deep brown crust forms. Flip and sear the other side 3-4 minutes for medium-rare (internal temp ~130-135°F / 54-57°C). Adjust time +/- for desired doneness. Remove steak to a cutting board and rest 5-7 minutes before slicing against the grain. Spoon a few tablespoons of chimichurri over the sliced steak or serve chimichurri on the side.

Par-cook potatoes: place diced potatoes in a pot, cover with cold water, add 1/2 tsp salt and bring to a boil. Simmer 6-8 minutes until just tender but not falling apart. Drain well and let steam-dry for 1-2 minutes.

Sauté aromatics and potatoes: while potatoes drain, heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add chopped onion and cook 2-3 minutes until translucent. Add minced garlic and cook 30 seconds until fragrant. Add par-cooked potatoes in a single layer and let cook undisturbed 3-4 minutes to brown. Toss and continue cooking another 4-6 minutes until golden and crisp on most sides.

Season and finish: sprinkle guajillo chile powder, smoked paprika, remaining 1/4 tsp salt, and black pepper over potatoes. Toss to coat and cook 1-2 more minutes. Taste and adjust seasoning. Remove from heat and stir in chopped parsley or chives.

Make sunny-side-up eggs: use a nonstick skillet over low-medium heat and add 1 tablespoon unsalted butter. When butter is melted and foamy but not browning, crack two large eggs into the pan, spaced apart. Season lightly with 1/4 tsp salt and a pinch of black pepper. Cook gently for 2-3 minutes until whites are set but yolks remain runny; cover pan with a lid for 30-45 seconds if you want whites more set on top without flipping. Remove with a thin spatula and keep warm until plating.

Assemble dressing: whisk together 1 tablespoon olive oil, 1/2 tablespoon red wine vinegar, 1/2 teaspoon Dijon mustard, salt and pepper. Toss mixed baby greens, halved cherry tomatoes and sliced red onion with dressing just before serving so greens stay crisp.

Plate: place a generous scoop of guajillo brunch potatoes on the plate. Arrange sliced flat iron steak next to the potatoes and top the steak with a spoonful of chimichurri or serve chimichurri on the side. Carefully place the two sunny-side-up eggs over or beside the steak. Add a portion of the Taps brunch salad on the plate or in a small bowl. Finish with microgreens or extra parsley and a lemon wedge on the side.

Serve: serve immediately while steak is warm and eggs are runny so diners can break yolks over the steak and potatoes. Provide extra chimichurri at the table.