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Steak with Chimichurri, Eggs, and Potatoes

A hearty meal that combines tender steak, zesty chimichurri, creamy eggs, and satisfying potatoes, perfect for any time of the day.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 2 servings
Course: Breakfast, Dinner, Lunch
Cuisine: American, Argentinian
Calories: 600
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound Steak Use a good quality steak for the best flavor.
  • to taste Salt and pepper
  • 2 tablespoons Olive oil For cooking the steak and chimichurri.
  • 1/2 cup Parsley, chopped
  • 2 cloves Garlic, minced
  • 2 tablespoons Red wine vinegar Adjust the amount to taste.
  • 4 Eggs Cook in your preferred style.
  • 2 medium Potatoes Boil or roast until tender.

Method
 

Cooking the Steak
  1. Season the steak with salt and pepper.
  2. In a skillet, heat olive oil over high heat.
  3. Cook the steak for about 4-5 minutes on each side for a medium-rare result.
Making the Chimichurri
  1. In a bowl, mix chopped parsley, minced garlic, red wine vinegar, olive oil, salt, and pepper until well combined.
Preparing the Potatoes and Eggs
  1. Prepare the potatoes by either boiling or roasting them until they are tender.
  2. In another pan, cook the eggs in your preferred style (fried, scrambled, etc.).
Serving
  1. Place the steak on a plate and top it with chimichurri.
  2. Serve it alongside the eggs and potatoes.
  3. Consider garnishing with extra parsley for a nice touch.

Notes

If you have leftovers, store them in an airtight container separately for best results. They can be stored in the refrigerator for up to 2-3 days. Reheat gently before serving. You can switch up the vegetables by adding sautéed bell peppers or mushrooms alongside the potatoes.