Description
A hearty and flavorful meal featuring perfectly seared strip steak served with soft, buttery eggs and a vibrant homemade chimichurri sauce.
Ingredients
-
- 1 lb strip steak (New York strip)
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1 tbsp butter
- 4 large eggs
Chimichurri Sauce:
- 1 cup fresh parsley, finely chopped
- 2 tbsp fresh oregano, chopped (or 1 tsp dried)
- 3 cloves garlic, minced
- 1/2 cup olive oil
- 2 tbsp red wine vinegar
- 1/2 tsp crushed red pepper flakes
- Salt and black pepper, to taste
Instructions
- Prepare the chimichurri by mixing parsley, oregano, garlic, olive oil, red wine vinegar, red pepper flakes, salt, and pepper in a bowl. Set aside to allow flavors to develop.
- Season the strip steak with salt, black pepper, and garlic powder.
- Heat olive oil in a skillet over medium-high heat. Sear the steak for 3–4 minutes per side for medium-rare, or longer to your preference.
- Add butter to the pan and baste the steak for 30 seconds. Remove steak and let it rest for 5 minutes.
- In the same skillet, reduce heat to medium and cook the eggs to your preferred style (sunny-side up is recommended).
- Slice the rested steak and serve alongside the eggs.
- Spoon chimichurri generously over the steak and serve immediately.
Notes
- Letting the steak rest ensures maximum juiciness.
- Add more red pepper flakes for a spicier chimichurri.
- Great served with crusty bread, potatoes, or rice.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Breakfast, Brunch, Dinner
- Method: Stovetop
- Cuisine: Argentinian-American