Strip Steak & Eggs with Chimichurri – A Hearty, Flavor‑Packed Meal

Optional add‑ins: a few sprigs cilantro, a pinch of cumin, or a bit of finely chopped red onion or shallot for more texture and flavor.

Instructions

1. Prep Your Chimichurri

Rough‑chop parsley (and oregano, if using) and place in a food processor or blender. Add minced garlic, vinegar, red pepper flakes, salt, and pepper.
Pulse a few times to roughly chop — don’t over-blend into a paste. You want small bits of herb, not a smooth purée.
With the processor running, slowly drizzle in the olive oil until the sauce emulsifies and becomes cohesive.
Taste and adjust seasoning: more salt, pepper, or vinegar as desired. Set aside in a small bowl. The flavors meld nicely if it sits for 15–30 minutes.

2. Bring Steak to Room Temperature & Season

Remove steaks from the fridge about 20–30 minutes before cooking so they warm to room temperature — this ensures even cooking.
Pat them dry with a paper towel. Generously season both sides with salt and freshly ground pepper (or your favorite steak seasoning).

3. Sear the Steaks

Heat a heavy skillet or cast‑iron pan over medium-high to high heat. Add olive oil (or oil + butter) and let it heat until shimmering (or butter foams).
Carefully lay the steaks in the pan. Sear without moving for 2–4 minutes, until a deep brown crust forms. Flip and sear the other side similarly.
For medium-rare, aim for about 3–4 minutes per side (depending on thickness). Adjust cooking time per desired doneness.
Once seared, transfer steaks to a cutting board and let rest for 5–10 minutes. Resting helps juices redistribute so you get a juicy, tender steak.

4. Cook the Eggs

In the same skillet (with remaining fat/oil), reduce heat to medium-low and crack in the eggs.
Season lightly with salt and pepper. Cook until whites are set. For sunny‑side up, cover the pan with a lid so the tops set through steam (~3–4 minutes). If you prefer over‑easy or over‑medium, flip gently and cook a little longer.

5. Assemble & Serve

Slice the rested steak against the grain.
Plate the steak, add the eggs on the side (or on top), and generously spoon the chimichurri over the steak (or serve on the side for guests to add as they like).
Serve immediately — the contrast of hot steak, runny egg yolk, and bright, cold chimichurri is part of the magic.

Chef’s Tips & Variations

Use quality steak: A nicely marbled strip steak (e.g. New York strip) gives the best flavor and tenderness.
Don’t over‑process the chimichurri: Over-blending can turn it into a paste. The best chimichurri has texture — little chunks of herb, garlic, and maybe even bits of shallot.
Rest the steak — it makes a big difference. Skipping resting means more juices run out when you slice, leaving the meat drier.
Customize your eggs — scrambled, poached, over‑easy, or sunny-side up, it’s up to you.
Alternate herbs — if you like, add some cilantro or fresh basil for a different herb profile.
Add acid — a squeeze of fresh lemon juice over the finished dish brightens all the flavors.
Make chimichurri ahead — the sauce keeps well in the fridge for 2–3 days in a sealed jar. Great for quick follow-up meals.

Why Chimichurri Works Perfectly

Chimichurri sauce originates from Argentina and Uruguay. It’s vibrant, herbaceous, garlicky, and slightly tangy — with fresh parsley (and sometimes oregano), garlic, olive oil, red wine vinegar or lemon juice, and often a bit of chili or red pepper flakes. Wikipédia+2Pete & Gerry’s+2

When paired with rich, savory steak, chimichurri adds freshness and a hint of acidity that balances the meal beautifully. The garlicky‑herb sauce also pairs surprisingly well with eggs.

Because chimichurri is an uncooked, cold sauce, it creates a wonderful contrast to hot, seared steak and warm eggs — making every bite lively and multi-dimensional. Wikipédia+2Butter Be Ready+2

When to Serve This Meal

Hearty breakfast or brunch — for a lazy weekend morning or special occasion.
Post‑workout protein boost — a rich, protein-packed dish that will keep you full and satisfied.
Dinner when you crave comfort and flavor — fulfilling, simple, and deeply flavorful without being overly complicated.
Special occasion or celebratory meal — steak feels indulgent; chimichurri makes it feel elevated.

Related Recipes

If you like this steak + chimichurri + eggs combo, you might also enjoy:

A classic Skirt Steak with Chimichurri Sauce — for a slightly different cut with great flavor. RecipeTin Eats+1
A version with potatoes or roasted veggies on the side for a more complete meal (great for brunch or dinner) Over The Fire Cooking+1
Or even a lighter take: grilled chicken or fish with chimichurri for a fresh, healthy meal. Wikipédia+1

Final Thoughts

Strip Steak & Eggs with Chimichurri is one of those dishes that feels both classic and elevated. It’s satisfying and indulgent, but the fresh chimichurri lifts it, adding brightness and complexity. Whether you make it for a relaxed weekend brunch or a dinner that wows, this recipe hits all the right notes.

Give it a try — and enjoy the sizzle, the aromas, and the fresh-herb punch of chimichurri alongside succulent steak and perfectly cooked eggs.