Steak and Eggs with Chimichurri Sauce

Time to Cook: 
20 min
Time to Prepare: 
10 min
Number of Servings: 
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I always have leftover herbs hanging around in my fridge and what better way to use them up than make chimichurri? This wonderful sauce from Argentina is a perfect partner to go with grilled meats, but try spooning it over your eggs to spice them up, too. You can whip it up in no time with a food processor in no time with just a few ingredients, even! Have this steak and egg dish for Father's Day and Dad will thank you.

This isn't your same old boring steak and eggs.


Chimichurri Sauce:

1/2 cup chopped fresh Italian parsley

1/2 cup chopped fresh cilantro


1/3 cup olive oil

1/4 cup red wine vinegar

2-3 garlic cloves

1/2 tsp ground cumin

pinch red pepper flakes, or more if you like it spicy


steaks (8 oz each, per person)

Montreal Steak spice

eggs (1-2 each person, depending on appetite)


1. Before you're going to put the steaks on the grill, take them out of the fridge about 20 minutes before hand and let them sit on the counter to come to room temperature.  You can either grill the steaks or, if you don't have a grill, slice them very thinly and saute in a large skillet with a little bit of oil over medium high heat, stirring frequently.The bits of meat don't need long to cook at all-maybe a minute or two, as you stir them quickly over high heat.

2. As the steaks are grilling, measure all the ingredients for the chimichurri sauce into a food processor. Whiz it all up until everything comes together in a chunky paste, like pesto.

3. When the steaks are finished and resting, get your non stick pan going over medium heat and crack the eggs in. You can cook the eggs however you like-over easy and even sunny side up. When they are finished, serve the steaks with an egg on top and drizzled with some of the chimichurri sauce. You can add some hashbrowns or buttered toast on the side to round things out.

4. Store the chimichurri in a sealed jar. If you put it in the fridge it will solidify. It's a good idea to put it on the counter to warm up for awhile before you spoon it over any grilled meat, or your eggs


Chimichurri adapted from Epicurious