Steak and Eggs With Chimichurri

Steak and eggs

The Spruce Eats / Leah Maroney

  • Total: 20 mins
  • Prep: 10 mins
  • Cook: 10 mins
  • Serving: 1 serving
  • Yield: 1 plate

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.


  • 2 tablespoons fresh parsley (chopped)
  • 2 tablespoons fresh cilantro (chopped)
  • 2 tablespoons olive oil
  • 1 tablespoon lime juice (fresh squeezed)
  • 1 teaspoon garlic (minced)
  • 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 butter (divided)
  • 2 large eggs
  • Optional: Hot sauce (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, a teaspoon of the 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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