Charcoal Grilled Steak & Eggs
Instructions
1
Chimichurri Sauce: Combine the first 5 ingredients (parsley, garlic, oregano, wine vinegar, olive oil) in a blender, then season to taste.
2
Set steaks out at room temperature for 30 minutes. Pat dry with a paper towel and season with salt and pepper.
3
Heat ovenproof skillet or cast iron skillet on stovetop over high heat.
4
Once pan begins to smoke, turn heat to medium-high and add canola oil.
5
Add the steaks to the pan and cook for 3 to 5 minutes, then flip over and cook for 3 to 5 more minutes until they reach medium-rare doneness of 135° F internal temperature. Add butter to the pan and baste the steaks with the melted butter for 2 to 3 minutes.
6
Remove the steak from the pan and let rest on a rack while you cook the eggs.
7
Cook eggs to desired doneness, then slice the steak across the grain with thin cuts.
8
To serve, plate with eggs, drizzle with Chimichurri Sauce and serve with toasted bread, and your choice of roasted potatoes or hashbrowns.
Ingredients
1 lb Beef Flat Iron Steak
2 tbsps canola oil
1 tbsp butter
2 tsps kosher salt
2 tsps ground black pepper
8 eggs
Chimichurri Sauce
1 cup parsley
4 cloves of garlic
2 tbsps oregano leaves
2 tbsps red or white wine vinegar
1/2 cup olive oil
Kosher salt, cracked black pepper, and Chile flakes, to taste
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