Steak & Eggs with Fresh Chimichurri Sauce 

Byzitouni

🛒 Ingredients

  • 2 Top Sirloin or Ribeye steaks (room temperature) 🥩
  • 4 Large eggs 🥚
  • 2 tbsp Butter 🧈
  • 1 tbsp Olive oil 🫒
  • Salt & coarse black pepper to taste 🧂

For the Fresh Chimichurri Sauce: 🌿

  • 1 cup Fresh parsley, finely chopped
  • 3 cloves Garlic, minced 🧄
  • 1/4 cup Extra virgin olive oil 🫒
  • 2 tbsp Red wine vinegar 🍷
  • 1 tsp Dried oregano 🌿
  • 1/2 tsp Red pepper flakes (for a little kick!) 🌶️
  • Salt & pepper to taste 🧂

👩‍🍳 Instructions

  1. Make the Chimichurri: In a small bowl, whisk together the chopped parsley, minced garlic, olive oil, vinegar, oregano, and red pepper flakes. Let it sit for at least 15 minutes to let the flavors marry. 🥣✨
  2. Prep the Steak: Pat your steaks completely dry and season generously with salt and pepper on both sides. 🥩🧻
  3. The Perfect Sear: Heat olive oil in a heavy skillet over high heat. Sear the steaks for 3–4 minutes per side (for medium-rare). In the last minute, add a pat of butter to the pan to baste for extra richness. 🧈🔥
  4. Rest: Transfer the steaks to a cutting board and let them rest for 5–10 minutes to keep them juicy. ⏲️🥩
  5. Fry the Eggs: In the same skillet (or a separate non-stick pan), melt the remaining butter over medium heat. Crack your eggs and fry until the whites are set but the yolks are still beautifully runny. 🍳✨
  6. Serve: Slice the steak against the grain, plate it alongside those golden eggs, and drizzle generously with that vibrant chimichurri sauce! 🍽️😋🌿

🔥 Pro Tips:

  • The “Rest” is Non-Negotiable: Letting the steak rest ensures every bite is tender and full of flavor! 🥩🎯
  • Sauce Secret: If you have time, make the chimichurri a few hours ahead. The longer it sits, the better it tastes! ⏳🌿

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