Steak and Eggs with Chimichurri Recipe

Introduction

Steak and Eggs with Chimichurri is a hearty, flavorful dish perfect for breakfast or brunch. The juicy ribeye steak paired with vibrant chimichurri sauce and perfectly fried eggs makes for a satisfying and delicious meal.

Ingredients

• 1 1/2 lb ribeye steak, boneless or with bone
• Kosher salt
• Freshly ground black pepper
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 3 garlic cloves (for cooking steak)
• 4 large eggs
• 1 cup flat-leaf parsley, stems cut and roughly chopped (for chimichurri)
• 4 garlic cloves (for chimichurri)
• 2 teaspoons dried oregano
• 1 small shallot
• 1 tablespoon apple cider vinegar
• 1/2 teaspoon kosher salt (for chimichurri)
• 1/2 teaspoon crushed red pepper flakes
• 1 teaspoon Worcestershire sauce
• 1/3 cup high quality olive oil (for chimichurri)

Instructions

1. Step 1: Prepare the chimichurri by placing parsley, garlic, dried oregano, shallot, apple cider vinegar, kosher salt, crushed red pepper flakes, Worcestershire sauce, and olive oil into a food processor or high-speed blender. Pulse until the ingredients are just combined, avoiding over-blending. Transfer to a small bowl and set aside.
2. Step 2: Remove the ribeye steak from the refrigerator 20-30 minutes before cooking to bring it to room temperature for even cooking. Season generously with kosher salt and freshly ground black pepper on all sides.
3. Step 3: Heat a cast iron skillet over medium-high heat and melt the butter with olive oil. Once sizzling, add the 3 garlic cloves and stir continuously until lightly browned, about 2 minutes. Move the garlic to one side of the skillet.
4. Step 4: Add the steak to the skillet and sear on all sides, flipping every so often. Use tongs to lift and baste the steak with the butter, oil, and garlic mixture as it cooks. Cook until it reaches your desired doneness, about 6-7 minutes for medium-rare to medium.
5. Step 5: Remove and discard the garlic cloves. Transfer the steak to a cutting board and let rest for at least 10 minutes before slicing.
6. Step 6: Lower heat to medium-low. Crack eggs into separate small bowls, then gently add them to the skillet. Season with salt and pepper. Cook until the whites are set and yolks reach your preferred doneness. For sunny side up, cover the skillet with a lid and cook for 3-4 minutes.
7. Step 7: Slice the rested steak against the grain into strips. Serve warm with the fried eggs and spoon fresh chimichurri over the steak. Enjoy immediately.

Tips & Variations

• Use a meat thermometer to check steak temperature: 130°F for medium-rare, 140°F for medium.
• For a milder chimichurri, reduce or omit crushed red pepper flakes.
• Try adding fresh cilantro or mint to the chimichurri for additional flavor complexity.
• Swap ribeye with skirt or flank steak for a leaner option.

Storage

Store leftover steak and chimichurri separately in airtight containers in the refrigerator for up to 3 days. Reheat steak gently in a skillet over low heat or in the oven to avoid overcooking. Reheat chimichurri at room temperature and stir before serving. Fried eggs are best eaten fresh but can be refrigerated for a day and lightly reheated in a pan or microwave.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make chimichurri ahead of time?

Yes, chimichurri taste improves after resting for a few hours or overnight in the refrigerator. Just bring it to room temperature before serving.

What if I don’t have a cast iron skillet?

A heavy-bottomed stainless steel or non-stick skillet works well. Just ensure it gets hot enough to sear the steak properly.

Steak and Eggs with Chimichurri Recipe

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★★★★★

4.6 from 74 reviews

• Author: Mariam
• Total Time: 30 minutes
• Yield: 4 servings 1x

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Description

A savory and hearty meal featuring a perfectly seared ribeye steak served with fried eggs and vibrant homemade chimichurri sauce. This steak and eggs recipe combines the richness of butter and olive oil-basted steak with the fresh, tangy flavors of parsley, garlic, and oregano chimichurri, creating a delightful breakfast or brunch dish.

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Ingredients

Scale 1x2x3x

Steak and Eggs

• 1 1/2 lb ribeye steak, boneless or with bone
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 3 garlic cloves
• 4 large eggs

Chimichurri Sauce

• 1 cup flat-leaf parsley, stems cut and roughly chopped
• 4 garlic cloves
• 2 teaspoons dried oregano
• 1 small shallot
• 1 tablespoon apple cider vinegar
• 1/2 teaspoon kosher salt
• 1/2 teaspoon crushed red pepper flakes
• 1 teaspoon Worcestershire sauce
• 1/3 cup high quality olive oil

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Instructions

1. Prepare Chimichurri: Place all chimichurri ingredients into a food processor or high-speed blender. Pulse gently until combined but not pureed. Transfer to a small bowl and set aside.
2. Bring Steak to Room Temperature: Remove the ribeye from the refrigerator 20-30 minutes before cooking to ensure even cooking.
3. Season the Steak: Generously season the steak with kosher salt and freshly ground black pepper on all sides.
4. Heat Skillet and Toast Garlic: Heat a cast iron skillet over medium-high heat. Melt butter and olive oil until sizzling. Add the garlic cloves and stir continuously until browned and lightly toasted, about 2 minutes. Push garlic to one side of the skillet. Prepare for ventilation by opening a window or turning on the stove fan.
5. Sear the Steak: Place the steak in the skillet, searing each side and flipping occasionally using tongs to get an even crust. Baste the steak with the garlic-butter-olive oil mixture as it cooks. Cook 6-7 minutes for medium-rare to medium doneness, monitoring with a meat thermometer if desired.
6. Rest the Steak: Remove and discard garlic cloves. Transfer the steak to a cutting board and let it rest for at least 10 minutes to retain juices.
7. Fry the Eggs: Lower heat to medium-low. Crack each egg into a ramekin, then carefully slide into the skillet. Season with salt and pepper. Fry eggs to desired doneness. For sunny side up, cover skillet with a lid and cook 3-4 minutes until whites are set.
8. Slice and Serve: Slice the rested steak against the grain into strips. Plate the steak strips alongside the fried eggs and spoon fresh chimichurri over the steak. Serve immediately and enjoy.

Notes

• Allowing the steak to come to room temperature before cooking ensures even heat distribution and better searing.
• Do not over-process the chimichurri; maintaining a slightly coarse texture enhances flavor and texture.
• Resting the steak after cooking is crucial for juiciness and tenderness.
• Adjust red pepper flakes in chimichurri to control heat level to your preference.
• Use a cast iron skillet for best heat retention and searing quality.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Breakfast
• Method: Frying
• Cuisine: Argentinian-inspired

Keywords: steak and eggs, chimichurri, ribeye steak, breakfast steak, fried eggs, brunch recipe, Argentine sauce, savory breakfast