This famous combination of steak and eggs but with chimichurri is so incredibly good! Perfectly seared juicy ribeye steak paired with crispy fried eggs and a fresh tasting chimichurri topping- great anytime meal!
With one month into 2021 how exactly are we feeling? You still holding onto any resolutions or have you casted them out to the wind, ha?! I’ll tell you that I fell out of love with the whole new year resolutions thing and have found that plain ole goal setting is more my speed. One of my goals that I have for this year is to create more freely. When you create content that is to be consumed by the masses it starts to get a lil’ overwhelming. Sometimes I find myself second (and triple!) guessing all of the ideas that I have in my head.
Naturally, I want the content that I produce to be likable and for said content to have the ability for high engagement. However, I feel like I’ve stifled my process and overall artistry with that mentality. Therefore, I’m learning to change that and leaning into where my creativity takes me. I can’t wait to continue sharing all kinds of things with you too! If you’d like to share your goals with me, leave me a comment below. One thing is for certain around these parts and that is the fact that I will continue sharing all the food bwahaha.
The Best Steak and Eggs
Have you ever had steak and eggs before? It’s a classic and quintessential famous combination that’s commonly found in restaurants and diners alike! I remember going to mom and pop diners in the wee hours of the morning back in my college days and ordering this staple. Listen, it always hit the spot, whew.
Steak and eggs delivers a high protein filled meal that is crazy good to the last bite. But wait- we’re adding some fresh and vibrant chimichurri sauce to the mix that is the perfect accompaniment to this dish! That perfectly skillet-seared juicy ribeye steak and crispy fried eggs with chimichurri makes for a great anytime meal, y’all. And the best part about this is that the whole entire thing comes together in under 30 minutes!
& More About This Recipe
Disclosure: This post is sponsored by Pete and Gerry’s Organic Eggs who I’m so excited to partner with; and all thoughts expressed here are my own. As always, I am so grateful for brand partnerships like this!
Okay, this one is really in personal preference to be honest but here are some tips for success!
Use a cast-iron skillet for best results! You can also use a non-stick skillet as well but I really believe cast-iron is best for a nice and crispy sear on those fried eggs, literal perfection!
Make sure your eggs are fresh! This one should be a no brainer but I know some of us have so many things in the fridge and may forget to check expiration dates, ya know. Fresh is always best.
Use butter/olive oil as fat. For this steak and eggs with chimichurri recipe we will be frying the eggs in the residual butter/olive oil left over from cooking the steak.
For sunny side up eggs: This style of egg is a fried egg in which the whites are set and cooked but the yellow yolk is in its raw state. This provides that runny yolk action that some folks enjoy. To achieve this, simply add the eggs into the skillet, season, and cover the skillet with a lid. Allow the steam to cook only the whites through- the entire process for sunny side up eggs is no more than 3-4 minutes. Please note that fried eggs are all in personal preference and you can feel free to cook them to your liking.
What Is Chimichurri?
Great question! Chimichurri sauce is an Argentinian/South American based uncooked herb condiment. It’s kind of like a traditional pesto sauce but chimichurri pairs almost exclusively alongside meats. You will usually find most chimichurri recipes to have ingredients like parsley, cilantro, oregano, spices, garlic, vinegar, and olive oil to name a few. Chimichurri has such a lovely, bright, and crisp taste on the palate.
Some might think that steak is only made for the grill but nah- you can achieve great tasting steak cooked right on the stove! Steak that is juicy, flavorful, and laced with a beautiful seared and crisp crust.
Cast-iron skillets are a must for the perfectly seared steak.
High heat helps to ensure a deliberate crisp crust.
Constant flip technique of the steak will ensure even cooking.
Continual basting by spooning the fat/garlic onto the steak locks in moisture and flavor.
Allow the steak to rest after cooking before slicing into it.
The level of steak doneness is another thing of personal preference. I typically like to aim for my steak to be between medium-rare/medium and that state takes no more than 6-7 minutes to achieve. Many steak connoisseurs will advise that any steak beyond medium well is a waste of a good steak, ha!
When To Eat This Steak And Eggs
The amazing thing about this super easy steak and eggs with chimichurri recipe is that it can be enjoyed at any time of the day! It makes for a great breakfast or brunch meal- over here, we love to make it on the weekends. Additionally, you can prepare this dish as a hearty dinner situation. So satisfyingly filling!
I recommend enjoying this meal served fresh for best results. Stored eggs will not keep as good as fresh. However, you can store any leftover steak sealed in an airtight container for up to three days in the fridge. The chimichurri will also keep if stored in an airtight container in the fridge for up to two weeks.
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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
1/3 cup high quality olive oil
Place all of the chimichurri ingredients into the bowl of a food processor or high speed blender. Pulse everything together until just combined. Be careful not to over pulse the mixture into a purée. Once the chimichurri comes together, place it into a small bowl and set aside.
To Make Steak and Eggs
Take your steak out of the refrigerator at least 20-30 minutes before cooking to allow the steak to come up to room temperature. This will ensure that the steak evenly cooks for best results.
Generously season the steak with salt and pepper on all sides.
Using a cast iron skillet (at least 10 inches or larger), melt the butter and olive oil over medium-high heat. Once the butter/oil begins to sizzle, add in the garlic cloves and stir around continuously until lightly toasted and browned, about 2 minutes. Then move the garlic over to one side of the skillet. Crack open a window or use the stove fan prior to next step.
Add in the steak. Allow the steak to get a nice sear on both sides, use tongs to flip the steak on all sides every so often. Use the residual butter/oil/garlic mixture to baste the steak as you cook it. Cook the steak until it reaches your desired level of steak doneness (if you have a meat thermometer it will help you determine precise internal temperature). The steak as pictured in the images took me around 6-7 minutes max to achieve and is between medium-rare/medium.
Discard the garlic cloves. Carefully take the steak out of the pan and place it onto a cutting board to rest (do not slice into the steak just yet) for at least 10 minutes while you fry the eggs.
Back on the stove, reduce the heat to medium-low and crack each egg into a ramekin or small bowl. Then add the egg into the skillet and repeat the process until all eggs are in the skillet. Season the eggs with salt and pepper and fry the eggs until desired level of doneness is achieved. For sunny side up eggs, cover the skillet with a lid to allow the steam to cook the eggs until the whites are set- entire process should take 3-4 minutes.
Use a sharp knife to slice the steak against the grain into strips, serve warm with fried eggs and garnish the steak with fresh chimichurri. Enjoy!
Category:Entrée, Dinner, Breakfast
Keywords: steak, eggs, chimichurri, breakfast, main course