Bistro Steak & Eggs Recipe

Make chimichurri

Finely chop parsley, cilantro and oregano (or use a food processor: pulse 6–8 times to keep texture). In a small bowl combine chopped herbs, minced garlic, red wine vinegar, lemon juice, red pepper flakes, 3 tablespoons olive oil, 1/2 tsp salt and 1/4 tsp black pepper. Taste and adjust seasoning. Let sit at room temperature while you cook the steak so flavors meld.

Prepare and grill steak

Pat the steak dry with paper towels. Rub with 1 tablespoon olive oil, 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper. Let rest 10 minutes at room temperature. Preheat a grill or grill pan to high (around 450–500°F / 230–260°C). Grill steak 3–5 minutes per side for medium-rare depending on thickness (internal temp 125–130°F / 52–54°C). For medium, aim for 135°F. Remove steak to a cutting board, tent loosely with foil and rest 5–8 minutes. Slice thinly across the grain and spoon chimichurri over slices or serve alongside.

While steak rests, prepare the potatoes. Place potatoes in a pot and cover with cold salted water. Bring to a gentle boil and simmer until fork-tender, about 10–12 minutes depending on size. Drain and let steam-dry for 1 minute.

Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add minced garlic and cook 30 seconds until fragrant (do not brown). Add cooked potatoes and sauté 3–4 minutes to get light golden edges. Remove from heat. In a small bowl whisk together 1 tablespoon red wine vinegar and 1 teaspoon grainy mustard; toss with potatoes. Add chopped parsley, chives, 3/4 tsp kosher salt and 1/2 tsp black pepper; toss to combine. Keep warm.

Toast bread: brush each slice lightly with olive oil or butter and toast in a skillet over medium heat or in a toaster until golden and crisp. Keep warm.

Scrambled eggs

Crack eggs into a bowl, add 2 tablespoons milk or half-and-half, 1/4 tsp salt and 1/8 tsp pepper. Whisk until blended but not frothy. Heat an 8-inch nonstick skillet over medium-low heat and add 1 tablespoon butter. When butter is melted and foam subsides, pour in egg mixture. Stir gently and continuously with a rubber spatula, scraping the pan, until curds form and eggs are soft and creamy, about 3–4 minutes. Remove from heat just before fully set; residual heat will finish them.

Plate: Place two slices of toasted multigrain bread on each plate or one slice per serving if serving two. Arrange a portion of VIG potatoes beside the toast. Fan 4–6 slices of the rested bistro steak over or next to the potatoes. Spoon extra chimichurri over the steak. Add a generous scoop of scrambled eggs to the plate. Garnish with microgreens or baby arugula and a lemon wedge if desired.

Serve immediately while steak and eggs are warm.