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Steak & Eggs with Chimichurri

A recipe by Julie Van Rosendaal

Steak & Eggs with Chimichurri

Total Time:






Skill Level:



  • 1 Cal & Gary's AAA flat iron steak
  • salt and pepper, to taste
  • canola oil, for cooking
  • 4 eggs
  • 1 cup cilantro, flat-leaf parsley or a combination
  • 1 small shallot or green onion, finely chopped
  • 1 jalapeño, seeded and chopped
  • 1 garlic clove, crushed
  • 2 Tbsp. red wine vinegar
  • 1 Tbsp. chopped fresh oregano
  • 1/3 cup olive oil

How to Make It

  1. Sprinkle the steaks on both sides with salt and pepper.
  2. Set a heavy skillet (cast iron is ideal) over medium-high heat, add a drizzle of oil and cook the steak for about 5 minutes per side for medium-rare.
  3. Set aside and cook the eggs in the same skillet—however you like them.
  4. Meanwhile, in the bowl of a food processor pulse the cilantro, parsley, shallot, jalapeño, garlic, vinegar, oregano and a big pinch of salt until well blended.
  5. With the blender running, add the olive oil until the mixture is well-blended and saucy.
  6. Slice the steak across the grain and serve with the eggs, drizzled with chimichurri.

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