Steak and Eggs With Chimichurri

Steak and eggs

The Spruce Eats / Leah Maroney

Prep: 10 mins
Cook: 10 mins
Total: 20 mins
Serving: 1 serving
Yield: 1 plate
Nutritional Guidelines (per serving)
1065 Calories
92g Fat
5g Carbs
56g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 1
Amount per serving
Calories 1065
% Daily Value*
Total Fat 92g 118%
Saturated Fat 36g 179%
Cholesterol 566mg 189%
Sodium 4660mg 203%
Total Carbohydrate 5g 2%
Dietary Fiber 1g 4%
Total Sugars 1g
Protein 56g
Vitamin C 17mg 84%
Calcium 116mg 9%
Iron 7mg 38%
Potassium 747mg 16%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Steak and eggs are a hearty breakfast worthy of a special occasion like Father's Day or Valentine's Day, but it's easy enough to make for any old weekend. Treat yourself to this high-protein, low-carb dish and start your day right.

We topped the steak with a fresh and bright chimichurri. The garlic and fresh herb sauce is easy to whip together and tastes and looks impressive, but you could top this steak with your choice of sauce. Red ranchero or pesto are also delicious.

Prepare the eggs however you want but these buttery sunny side up eggs look great on a plate. Serve this decadent meal with some crusty bread or your favorite toast to sop up all of the delicious steak and egg juices.

This breakfast is a large portion and you can crack a few more eggs if you’re looking to share. You may have leftover steak if you're eating on your own, but it's great heated up again the next day with some fresh eggs.

Ingredients

  • 2 tablespoons chopped fresh parsley

  • 2 tablespoons chopped fresh cilantro

  • 2 tablespoons olive oil

  • 1 tablespoon freshly squeezed lime juice

  • 1 teaspoon minced garlic

  • 2 teaspoons salt, divided

  • 1/2 teaspoon crushed red pepper flakes

  • 1 (6-ounce) rib eye steak, or sirloin steak

  • 1 teaspoon ground black pepper

  • 2 tablespoons unsalted butter, divided

  • 2 large eggs

  • Hot sauce, optional for serving

Steps to Make It

  1. Gather the ingredients. 

    Ingredients for steak and eggs
    The Spruce / Leah Maroney
  2. Make the chimichurri sauce first. Whisk together the fresh parsley, cilantro, olive oil, lime juice, garlic, 1 teaspoon of salt, and the crushed red pepper flakes in a small bowl. You can also process this sauce in the food processor for a finer minced sauce. You can do this step up to a day ahead of time. The longer it sits, the more flavorful it will get.

    Chimichurri in a bowl
    The Spruce / Leah Maroney
  3. Generously salt and pepper both sides of the steak.

    Salt and pepper on a raw steak
    The Spruce / Leah Maroney​
  4. Heat a cast iron skillet or another heavy-bottomed pan on high heat. Once hot, add a tablespoon of butter to the pan and add the steak. Sear on high heat for 3 minutes. Do not move until the three minutes are up. This will guarantee good color and an even sear.

    Steak searing in the pan
    The Spruce / Leah Maroney 
  5. Flip the steak and add the other tablespoon of butter to the pan and crack the two eggs onto the other side of the pan. Generously season the eggs with salt and pepper too. You can fry them in a different pan if you wish. 

    Steak and eggs cooking in a pan
    The Spruce / Leah Maroney 
  6. Cook the steak and the eggs another 3 minutes for medium rare. You’ll know the eggs are done when the whites are set and the yolks are still jiggly. Heat for longer if you want a more well done steak. You can also flip the eggs if you like them over easy. 

  7. Top the steak with the chimichurri sauce and serve with a little hot sauce if you like. Wait a few minutes to allow the steak to rest before slicing. Enjoy!

    Steak and eggs on a plate
    The Spruce / Leah Maroney

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