Introduction

Steak and Eggs with Chimichurri is a hearty and flavorful dish perfect for breakfast, brunch, or any meal. The juicy ribeye steak paired with vibrant, fresh chimichurri sauce and perfectly cooked eggs creates a satisfying combination that’s simple to prepare at home.

Steak and Eggs with Chimichurri Recipe - Recipe Image

Ingredients

1 1/2 lb ribeye steak, boneless or with bone
Kosher salt
Freshly ground black pepper
2 tablespoons unsalted butter
1 tablespoon olive oil
3 garlic cloves (for cooking steak)
4 large eggs
1 cup flat-leaf parsley, stems cut and roughly chopped
4 garlic cloves (for chimichurri)
2 teaspoons dried oregano
1 small shallot
1 tablespoon apple cider vinegar
1/2 teaspoon kosher salt (for chimichurri)
1/2 teaspoon crushed red pepper flakes
1 teaspoon Worcestershire sauce
1/3 cup high-quality olive oil

Instructions

Prepare Chimichurri: Place parsley, garlic cloves, dried oregano, shallot, apple cider vinegar, kosher salt, crushed red pepper flakes, Worcestershire sauce, and olive oil into a food processor or high-speed blender. Pulse just until combined, avoiding over-pureeing. Transfer to a small bowl and set aside.
Bring Steak to Room Temperature: Remove the ribeye from the refrigerator 20-30 minutes before cooking to ensure even cooking.
Season the Steak: Generously season all sides of the steak with kosher salt and freshly ground black pepper.
Cook the Steak: Heat butter and olive oil in a cast iron skillet over medium-high heat until sizzling. Add 3 garlic cloves and stir for about 2 minutes until lightly browned, then move garlic to one side. Add the steak and sear on all sides, flipping occasionally and basting with the butter and oil mixture. Cook until desired doneness (medium-rare to medium takes about 6-7 minutes). Discard garlic cloves.
Rest the Steak: Remove steak from skillet and place on a cutting board. Let rest for at least 10 minutes before slicing.
Cook the Eggs: Reduce skillet heat to medium-low. Crack eggs into ramekins, then add them one at a time to the skillet. Season with salt and pepper. For sunny side up, cover the skillet with a lid and cook 3-4 minutes until whites are set.
Slice and Serve: Slice the rested steak against the grain into strips. Serve warm with fried eggs and top with fresh chimichurri. Enjoy!

Tips & Variations

Use a meat thermometer to check steak doneness: 130°F for medium-rare, 140°F for medium.
For a smoky chimichurri, add a small pinch of smoked paprika to the sauce.
Substitute ribeye with sirloin or flank steak if preferred, adjusting cooking time accordingly.
Try poached or scrambled eggs instead of fried for a different twist.

Storage

Store leftover steak and chimichurri separately in airtight containers in the refrigerator for up to 3 days. Reheat steak gently in a skillet over medium-low heat to avoid overcooking. Eggs are best enjoyed fresh but can be refrigerated for up to 1 day; reheat cautiously to preserve texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the chimichurri sauce ahead of time?

Yes, chimichurri can be made a day in advance and refrigerated. This allows the flavors to meld and intensify. Bring it to room temperature before serving.

What is the best way to rest steak and why is it important?

Resting steak involves letting it sit for 10 minutes after cooking, loosely covered with foil. This allows juices to redistribute, resulting in a juicier and more tender steak when sliced.

Steak and Eggs with Chimichurri Recipe

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★★★★★

4.9 from 124 reviews

This classic Steak and Eggs with Chimichurri recipe combines a juicy, perfectly seared ribeye steak with rich, fried eggs and a fresh, zesty chimichurri sauce. Ideal for brunch or a hearty breakfast, the ribeye is seasoned and cooked in a cast iron skillet for a flavorful crust while the eggs are pan-fried to your preferred doneness. The vibrant chimichurri adds a burst of herbal brightness, making this dish both satisfying and refreshing.

Author: Zane
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 4 servings 1x
Category: Breakfast
Method: Frying
Cuisine: Argentinian-American

Ingredients

Scale

For the Steak and Eggs

1 1/2 lb ribeye steak, boneless or with bone
Kosher salt
Freshly ground black pepper
2 tablespoons unsalted butter
1 tablespoon olive oil
3 garlic cloves
4 large eggs

For the Chimichurri Sauce

1 cup flat-leaf parsley, stems cut and roughly chopped
4 garlic cloves
2 teaspoons dried oregano
1 small shallot
1 tablespoon apple cider vinegar
1/2 teaspoon kosher salt
1/2 teaspoon crushed red pepper flakes
1 teaspoon Worcestershire sauce
1/3 cup high quality olive oil

Instructions

Prepare Chimichurri: Place all chimichurri ingredients into the bowl of a food processor or high-speed blender. Pulse gently until all ingredients are just combined. Avoid over-processing to prevent purée formation. Transfer to a small bowl and set aside.
Bring Steak to Room Temperature: Remove the ribeye steak from the refrigerator 20-30 minutes before cooking. This step ensures even cooking and optimal texture.
Season Steak: Generously season all sides of the steak with kosher salt and freshly ground black pepper to enhance flavor.
Heat Skillet and Toast Garlic: In a 10-inch or larger cast iron skillet, melt butter with olive oil over medium-high heat. Once bubbling and sizzling, add garlic cloves and stir continuously for about 2 minutes until lightly browned and fragrant. Push garlic to one side of the skillet.
Sear Steak: Place the steak into the skillet and sear on all sides, flipping occasionally with tongs. Baste the steak continuously with the butter, oil, and garlic mixture for maximum flavor. Cook to your desired level of doneness; medium-rare to medium usually takes around 6-7 minutes.
Rest Steak: Remove the garlic cloves and carefully transfer the steak to a cutting board. Allow it to rest for at least 10 minutes to retain juices while you cook the eggs.
Fry Eggs: Reduce skillet heat to medium-low. Crack each egg into a small bowl or ramekin and then gently add to the skillet. Season eggs with salt and pepper. For sunny-side-up eggs, cover the skillet with a lid and cook for 3-4 minutes until whites are fully set but yolks remain runny.
Slice Steak and Serve: Using a sharp knife, slice the rested steak against the grain into strips. Serve warm on plates alongside the fried eggs, and generously spoon fresh chimichurri sauce over the steak. Enjoy immediately.

Notes

Allowing the steak to come to room temperature prevents uneven cooking and improves texture.
Using a meat thermometer can help achieve perfect doneness: 130°F for medium-rare, 140°F for medium.
Be gentle when pulsing chimichurri ingredients to keep the sauce chunky and fresh.
Resting the steak is critical — it helps juices redistribute for a succulent bite.
For a spicier chimichurri, increase crushed red pepper flakes to taste.
Cast iron skillet is preferred for a great sear and even heat distribution.

Keywords: steak and eggs, chimichurri, ribeye steak, fried eggs, cast iron skillet breakfast, brunch recipe, Argentinian sauce