️ Why You’ll Love This Dish
There’s something undeniably satisfying about a hearty plate of tender steak topped with fresh, herb‑packed chimichurri sauce, paired with perfectly cooked eggs. Strip steak and eggs is already a classic protein‑rich meal — but add chimichurri, and you get a burst of freshness, garlic, and acidity that cuts through the richness of the meat and eggs. It’s bold, balanced, and beautiful on the plate.
If you want a breakfast, brunch, or dinner that feels indulgent yet wholesome — this is it.
Ingredients
For the Steak & Eggs
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2 (about 8–10 oz each) strip steaks — e.g., New York strip or similar
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Salt (kosher or coarse)
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Freshly ground black pepper
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1–2 tbsp olive oil or a mix of oil + butter for searing
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2–4 large eggs (depending on servings)
For the Chimichurri Sauce
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1 cup flat‑leaf parsley, stems removed, packed
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⅛ – ¼ cup fresh oregano leaves (optional — but traditional)
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3–4 cloves garlic, minced
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2–3 tbsp red wine vinegar (or apple‑cider vinegar as variation)
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½ cup extra virgin olive oil
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½ – 1 tsp crushed red pepper flakes (adjust to heat preference)
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½ tsp salt (or to taste)
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¼ tsp freshly ground black pepper
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Optional: A small shallot or a splash of lemon juice for extra brightness
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