Steak and Eggs with Chimichurri Sauce

The Hey Grill Hey Steak and Eggs drizzled with Chimichurri is a breakfast classic bursting with flavor. It's one pan, 30 minutes, and it's calling
your name.
5 mins 15 mins 5 mins 25 mins
Breakfast, Main Course, Main Dish American Steak and Eggs with Chimichurri
2 people Susie Bulloch
Ingredients
Chimichurri
Instructions
Prep Time Cook Time Resting Time Total Time
Course: Cuisine: Keyword:
Servings: Author:
1 12 ounce boneless ribeye steaks
1 Tablespoon Hey Grill Hey Beef Rub or salt and pepper
4 Tablespoons butter
2 eggs large
1 cup Italian flat leaf parsley packed
¼ cup fresh oregano
½ cup olive oil
⅓ cup red wine vinegar
4 cloves garlic peeled
1 teaspoon red pepper flakes
1 teaspoon Kosher salt
1 teaspoon black pepper freshly ground
1. Make chimichurri. Combine the ingredients for chimichurri in a blender jar or food processor and pulse until well
combined and creamy.
1 cup Italian flat leaf parsley, ¼ cup fresh oregano, ½ cup olive oil, ⅓ cup red wine vinegar, 4 cloves garlic,
1 teaspoon red pepper flakes, 1 teaspoon Kosher salt, 1 teaspoon black pepper
2. Season steaks. Preheat a 12-inch cast iron skillet over low heat, and then season your steaks on all sides with the HEY GRILL HEY BEEF RUB
1 12 ounce boneless ribeye steaks, 1 Tablespoon Hey Grill Hey Beef Rub
3. Sear steaks. Add butter to pan until melted and then place your steak gently with tongs. Allow steaks to cook 2-3
minutes per side, or until a nice sear develops.
4 Tablespoons butter
4. Fry eggs. Move your steak to one side, and add your eggs to the skillet. Fry 2-3 minutes per side, or to your perference.
Season with some Beef Rub if you like a little extra flavor.
2 eggs
5. Top, serve, and enjoy. Top your steak with some chimichurri, and transfer to serving platter or serve in the skillet.