Steak and Eggs with Chimichurri Recipe
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.
- 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
