Steak & Eggs* Recipe

Make chimichurri

Roughly chop parsley, cilantro and oregano (if using). Mince garlic. In a bowl, combine herbs, garlic, red wine vinegar, lemon juice (if using), crushed red pepper, salt and pepper. Whisk in the 4 tbs extra-virgin olive oil until emulsified. Taste and adjust salt or vinegar. Let rest at room temperature while you cook (15–30 minutes) to let flavors marry.

Season and grill steak

Pat skirt steak dry with paper towels. Rub with 1 tbs olive oil and season both sides with 1 tsp kosher salt and 1 tsp freshly ground black pepper. Heat a grill or heavy grill pan over high heat until very hot (about 500°F / high). Grill steak 3–5 minutes per side for medium-rare (time depends on thickness) — aim for an internal temp of 125–130°F for medium-rare, 135°F for medium. Transfer steak to a cutting board, tent loosely with foil and rest 8–10 minutes before slicing thinly across the grain. Spoon some chimichurri over sliced steak when serving.

While the steak rests, toss trimmed asparagus with 1 tbs olive oil, 1/2 tsp kosher salt and 1/4 tsp black pepper. Grill alongside steak (or use a hot pan) 2–4 minutes, turning once, until bright green and tender-crisp with light char. Remove and keep warm.

Prep potatoes

Cut potatoes into 1/2-inch cubes (leave skin on if you like). Rinse in cold water until water runs clear, then pat dry thoroughly. This removes excess starch and helps crispness.

Cook home fries

In a large skillet over medium-high heat, warm 2 tbs vegetable oil and 1 tbs butter until shimmering. Add potatoes in a single layer (work in batches if needed). Let cook undisturbed 4–6 minutes to develop a golden crust, then stir or flip. Add sliced onion, smoked paprika, garlic powder, 1 tsp kosher salt and 1/2 tsp black pepper. Continue to cook, stirring occasionally, about 8–10 more minutes, until potatoes are tender and crisp. If potatoes brown too fast before tender, lower heat and cover briefly to finish cooking. Keep warm.

Cook sunny-side-up eggs

In a nonstick skillet over low-medium heat, melt 1 tsp butter or warm oil. Crack 2 eggs into the pan, spacing them slightly apart. Cook gently until whites are set but yolks remain runny, about 3–4 minutes. If whites need help setting on top, cover pan for 30–45 seconds. Season with 1/4 tsp coarse salt and 1/4 tsp black pepper.

Assemble plates

Divide home fries and asparagus between two plates. Slice rested skirt steak thinly against the grain and arrange beside vegetables. Top each steak portion with a generous spoonful of chimichurri. Place a sunny-side-up egg on each plate over or beside the steak. Garnish with chopped chives or parsley if desired. Serve immediately.