A bold, savory, and satisfying plate — juicy pan-seared steak, perfectly sunny-side-up eggs, and a zesty homemade chimichurri that adds a burst of freshness. Simple, vibrant, and packed with flavor any time of day!
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Ingredients
For the Steak:
- 1 ribeye or NY strip steak (1–1.5 inches thick)
- Salt & pepper
- 1 tbsp olive oil
- 1 tbsp butter
- 1 garlic clove, smashed
- Optional: sprig of fresh thyme or rosemary
For the Eggs:
- 3 large eggs
- 1 tbsp butter or oil
- Salt & pepper
- Pinch of smoked paprika or chili flakes (optional)
For the Chimichurri:
- ½ cup fresh parsley, finely chopped
- 2 tbsp fresh oregano (or 1 tbsp dried)
- 2 garlic cloves, minced
- ¼ cup olive oil
- 1½ tbsp red wine vinegar
- 1 small red chili or ½ tsp red pepper flakes (optional)
- Salt & pepper, to taste
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Directions
Steak:
- Pat the steak dry and season generously with salt and pepper.
- Heat oil in a skillet over high heat and sear for 3–4 minutes per side.
- Add butter, garlic, and herbs; baste the steak with melted butter for 1–2 minutes.
- Rest for 5 minutes before slicing or serving whole.
Eggs:
- In a nonstick pan, melt butter over medium-low heat.
- Crack in the eggs and cook gently until whites are set and yolks stay runny.
- Season with salt, pepper, and a touch of smoked paprika or chili flakes.
Chimichurri:
- Combine all ingredients in a small bowl.
- Let rest for 10 minutes so the flavors blend. Stir before serving.
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Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Servings: 1–2
Calories: ~680 per serving