Description
Steak and Eggs with Chimichurri is a mouthwatering breakfast that brings together a juicy ribeye steak, creamy scrambled eggs, and a zesty chimichurri sauce. This dish transforms simple ingredients into an impressive meal that’s perfect for brunch or a weekend treat. With its rich flavors and satisfying textures, it promises to elevate your breakfast experience and leave everyone craving more.
Ingredients
Scale
- 10 oz ribeye steak
- 4 large organic eggs
- 1/2 cup fresh parsley
- 2 garlic cloves
- 2 tbsp red wine vinegar
- 1/4 cup extra virgin olive oil
- 1/2 tsp salt (to taste)
- 1/4 tsp black pepper (to taste)
- Pinch of cayenne pepper (optional)
Instructions
- Let the ribeye steak sit at room temperature for 30 minutes before cooking and preheat your grill or skillet over medium-high heat.
- Season both sides of the steak generously with salt and pepper. Cook on the grill or skillet for about 4-5 minutes on each side for medium-rare, then let it rest.
- While the steak rests, crack the eggs into a bowl and whisk until frothy. Heat a non-stick skillet over medium-low heat, add butter, pour in the eggs, and stir gently until soft curds form.
- For the chimichurri, combine parsley, garlic, red wine vinegar, olive oil, salt, pepper, and cayenne in a food processor. Pulse until finely chopped but still slightly chunky.
- Slice the rested steak against the grain and serve alongside scrambled eggs drizzled with chimichurri sauce.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Grilling/Scrambling
- Cuisine: Argentinian
Nutrition
- Serving Size: 1 plate (approximately 300g)
- Calories: 550
- Sugar: 1g
- Sodium: 600mg
- Fat: 43g
- Saturated Fat: 12g
- Unsaturated Fat: 31g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 36g
- Cholesterol: 320mg