Picture this: a sizzling, juicy steak cooked to perfection, topped with a vibrant and zesty chimichurri sauce, and nestled alongside sunny-side-up eggs with their golden yolks just waiting to be broken. This delectable dish is a true feast for the senses, combining the rich flavors of the steak with the bright and herbaceous notes of the chimichurri, all enhanced by the velvety goodness of a perfectly cooked sunny-side-up egg. The interplay of textures and tastes in this dish creates a delightful culinary experience that will leave you craving more. Let’s begin!
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 2 servings 1x
Ingredients
- 2 ribeye or sirloin steaks (about 1 inch thick)
- Salt and black pepper to taste
- 2 tablespoons olive oil
- 4 large eggs
- 1 cup fresh parsley, finely chopped
- 1/2 cup fresh cilantro, finely chopped
- 3 cloves garlic, minced
- 1/4 cup red wine vinegar
- 1/2 cup extra-virgin olive oil
- 1/2 teaspoon red pepper flakes
- Salt and black pepper to taste
Instructions
- Start by preparing the chimichurri sauce. In a bowl, combine the finely chopped parsley, cilantro, minced garlic, red wine vinegar, extra-virgin olive oil, red pepper flakes, salt, and black pepper. Mix well and set aside to allow the flavors to meld while you cook the steaks and eggs.
- Season the steaks with salt and black pepper on both sides. Heat the olive oil in a skillet over medium-high heat. Add the steaks and cook to your desired doneness, about 4-5 minutes per side for medium-rare. Remove the steaks from the skillet and let them rest for a few minutes before slicing.
- In the same skillet, fry the eggs sunny-side-up until the whites are set and the yolks are still runny.
- To serve, place the sliced steak on a plate, spoon a generous amount of chimichurri sauce over the top, and place a sunny-side-up egg on each steak. Drizzle any remaining chimichurri over the eggs and steaks.
- Enjoy your mouthwatering steak with chimichurri sauce and sunny-side-up eggs, savoring the perfect harmony of flavors!
Notes
For the chimichurri sauce, feel free to adjust the amount of red pepper flakes according to your spice preference. You can also add a squeeze of fresh lemon juice for an extra burst of brightness. Allow the steaks to come to room temperature before cooking for more even cooking and better flavor. If you prefer your eggs cooked differently, you can prepare them over-easy or poached instead of sunny-side-up. This dish pairs beautifully with a side of roasted vegetables, such as asparagus or Brussels sprouts, and some crusty bread to soak up the delicious chimichurri sauce. Enjoy!
*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 0g
- Sodium: 350mg
- Fat: 50g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 50g
- Cholesterol: 390mg
