Strip Steak & Eggs with Chimichurri: A Protein-Packed Breakfast Worth Waking Up For

Strip Steak & Eggs with Chimichurri is a dish that feels indulgent yet energizing, perfect for mornings when you want something hearty or evenings when breakfast-for-dinner sounds irresistible. The combination of seared strip steak, perfectly cooked eggs, and vibrant chimichurri creates a restaurant-style plate without unnecessary complexity. I’ve made variations of this meal countless times, and the beauty lies in its flexibility—whether you prefer your steak rare, your eggs over-easy, or your chimichurri with more heat. Once, I swapped the red wine vinegar for lemon juice, and the citrus brightness paired surprisingly well with the rich steak. The chimichurri alone is a highlight: fresh, herby, and bold, acting as the ideal contrast to the savory steak. This dish comes together quickly, relies on simple ingredients, and offers a balanced way to enjoy a protein-rich meal that feels both rustic and refined.

Why You’ll Love This Recipe

This recipe delivers a satisfying blend of textures and flavors: juicy steak, tender eggs, and a punchy chimichurri that wakes up the palate. It’s quick to prepare, uses minimal equipment, and adapts to different cooking preferences.

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Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Strip Steak

The strip steak serves as the centerpiece, known for its tender bite and balanced marbling. It sears beautifully, offering a flavorful crust while remaining juicy inside.

Eggs

The eggs bring creaminess and richness. Whether fried, poached, or scrambled, they complement the steak and give the dish a comforting, classic feel.

Parsley

Fresh parsley is the base of the chimichurri, adding herbaceous brightness and keeping the sauce vibrant.

Cilantro

The cilantro adds a layer of freshness and softens the parsley’s intensity, creating a balanced herb blend.

Garlic

Minced garlic gives the chimichurri its signature bite, emphasizing the sauce’s bold and aromatic character.

Olive Oil

The olive oil binds the chimichurri together, adding richness while carrying the herbs’ flavor across the dish.

Red Wine Vinegar

The red wine vinegar offers essential acidity, cutting through the steak’s richness and giving the sauce energy.

Red Pepper Flakes

A pinch of red pepper flakes adds subtle heat that complements both the steak and eggs.

Salt and Pepper

Both salt and pepper season the steak, the eggs, and the chimichurri, ensuring the dish tastes balanced from start to finish.

Directions

Begin by preparing the chimichurri: finely chop parsley, cilantro, and garlic, then combine them in a bowl with olive oil, red wine vinegar, red pepper flakes, salt, and pepper. Stir well and allow it to rest so the flavors deepen. Meanwhile, pat the strip steak dry and season it generously with salt and pepper. Heat a skillet over medium-high heat until hot, then sear the steak for several minutes on each side until it reaches your preferred doneness. Once cooked, let the steak rest to retain its juices.

In the same pan, reduce the heat slightly and cook the eggs to your preference—over-easy, sunny-side-up, or medium. The leftover steak drippings will enhance the flavor. Slice the rested steak against the grain to maintain tenderness. Plate the steak alongside the eggs and spoon chimichurri generously over the top. The warm steak helps release the aromatics from the chimichurri, creating a fragrant, flavorful finish. Serve immediately for best results.

Equipment needed :

Must-Have Tools to Get Rolling

Here’s what you’ll want to have on hand:

Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.

Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.

large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.

Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.

Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.

Cutting board – For prepping cabbage leaves and rolling them like a pro.

9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.

knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease

Servings and timing

Serves 2 people.
Prep time: 10 minutes
Cooking time: 15 minutes
Total time: about 25 minutes

Storage/reheating

Store leftover steak in an airtight container for up to 3 days. Reheat gently in a skillet over low heat to maintain tenderness. Chimichurri can be refrigerated for up to 5 days; stir before serving. Eggs are best made fresh, so cook them just before eating.

Variations and Customizations

Lemon-Herb Chimichurri

Swap the vinegar for lemon juice to brighten the sauce and add a citrus note.

Spicy Chimichurri

Increase the red pepper flakes or add minced jalapeño for more heat.

Garlic-Butter Steak

Finish the steak with garlic butter in the final minute of cooking for added richness.

Poached Eggs Version

Serve the steak with soft poached eggs for a velvety texture.

Smoked Paprika Twist

Add smoked paprika to the chimichurri for a deeper, smoky flavor.

Avocado Chimichurri

Blend the herbs with mashed avocado for a creamy, vibrant topping.

Chimichurri Mayo

Mix chimichurri with mayonnaise for a thicker sauce ideal for dipping.

Breakfast Potatoes Pairing

Serve with crispy potatoes for a heartier meal.

Herb-Free Variation

Use only parsley if you prefer a more traditional chimichurri profile.

Lightened-Up Option

Use less oil and add a splash of water to create a lighter chimichurri without sacrificing flavor.

FAQs

How do I know when my steak is done?

Use a meat thermometer; 130–135°F yields medium-rare.

Can I grill the steak instead of pan-searing?

Yes, grilling works beautifully and adds a smoky finish.

Can I use only parsley for the chimichurri?

Yes, parsley alone creates a more classic version.

What eggs work best for this dish?

Sunny-side-up or over-easy complement the steak well.

Should I rest the steak after cooking?

Yes, resting helps redistribute the juices.

Is chimichurri spicy?

It has mild heat, but you can adjust pepper levels.

Can I make chimichurri ahead of time?

Absolutely; it tastes better after resting.

Can I use strip steak substitutes?

Ribeye or sirloin are good alternatives.

How thin should I slice the steak?

Slice thinly against the grain for maximum tenderness.

Does this dish pair well with sides?

Yes—potatoes, toast, grilled vegetables, or a simple salad all work nicely.

Conclusion

Strip Steak & Eggs with Chimichurri brings together robust flavors in a simple, elegant way. The juicy steak, rich eggs, and refreshing chimichurri create a plate that feels both hearty and refined. This dish suits relaxed mornings, leisurely brunches, or quick weeknight dinners. Whether you follow the classic version or experiment with variations, it consistently delivers a flavorful, satisfying meal worth adding to your regular rotation.

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