Print

Savory Loaded Steak and Eggs Skillet with Easy Fresh Chimichurri Recipe

steak and eggs skillet - featured image
Print Recipe

A hearty and flavorful skillet dish featuring tender steak, runny eggs, sautéed veggies, and a fresh, tangy chimichurri sauce. Perfect for brunch or cozy dinners, ready in about 25 minutes.

Ingredients

Scale
  • 8 oz flank or skirt steak, thinly sliced
  • 2 large eggs, preferably pasture-raised
  • 1 medium yellow onion, thinly sliced
  • 1 large bell pepper (red or green), sliced into strips
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil (extra virgin recommended)
  • Salt and freshly ground black pepper, to taste
  • Optional: 1 medium potato, diced small and par-cooked
  • 1 cup fresh parsley leaves, packed
  • 1/2 cup fresh cilantro leaves (optional)
  • 3 cloves garlic (for chimichurri)
  • 2 tablespoons red wine vinegar
  • 1/2 cup olive oil (for chimichurri)
  • 1 teaspoon red pepper flakes
  • Salt to taste (for chimichurri)

Instructions

  1. Pat the steak dry and thinly slice it against the grain. Slice the onion and bell pepper into thin strips. If using potatoes, par-cook by boiling for 5-7 minutes until just tender; drain and set aside.
  2. In a food processor, combine parsley, cilantro (if using), garlic, red wine vinegar, red pepper flakes, and a pinch of salt. Pulse a few times, then slowly drizzle in olive oil until well combined but slightly chunky. Set aside.
  3. Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add sliced steak in a single layer and sear for 2-3 minutes per side until browned but juicy. Remove steak and set aside.
  4. Add remaining olive oil to the skillet. Toss in onions, bell peppers, garlic, and par-cooked potatoes (if using). Season with salt and pepper. Cook, stirring occasionally, until softened and caramelized, about 5-7 minutes.
  5. Return steak slices to the skillet with veggies. Toss gently and warm together for 1-2 minutes.
  6. Push steak and veggies to the side of the skillet. Crack eggs into empty space and cook sunny side up or to preferred doneness. Season eggs with salt and pepper.
  7. Drizzle fresh chimichurri over steak, eggs, and veggies. Serve immediately, ideally with crusty bread.

Notes

Pat steak dry before cooking for better sear. Cook steak in batches to avoid overcrowding. Prepare chimichurri ahead for better flavor. For runny eggs, cook until whites set only. Potatoes can be swapped for sweet potatoes or cauliflower for low-carb option. Chimichurri keeps up to 5 days refrigerated.

Nutrition

Keywords: steak and eggs, chimichurri, skillet recipe, brunch, easy dinner, fresh herbs, protein-packed

Find it online: https://blixfood.com/savory-loaded-steak-and-eggs-skillet-with-easy-fresh-chimichurri-recipe/