2 tablespoons fresh parsley (chopped)
2 tablespoons fresh cilantro (chopped)
2 tablespoons olive oil
1 tablespoon lime juice (fresh squeezed)
1 teaspoon garlic (minced)
2 teaspoons salt (divided)
1/2 teaspoon crushed red pepper flakes
1 (6-ounce) rib-eye steak (or sirloin steak)
1 teaspoon ground black pepper
2 tablespoons butter (divided)
2 large eggs
Optional: Hot sauce (for serving)
Make the chimichurri sauce first. Whisk together the fresh parsley, cilantro, olive oil, lime juice, garlic, a teaspoon of the salt, and the crushed red pepper flakes in a small bowl. You can also process this sauce in the food processor for a finer minced sauce. You can do this step up to a day ahead of time. The longer it sits, the more flavorful it will get.
Generously salt and pepper both sides of the steak.
Heat a cast iron skillet or another heavy-bottomed pan on high heat. Once hot, add a tablespoon of butter to the pan and add the steak. Sear on high heat for 3 minutes. Do not move until the three minutes are up. This will guarantee good color and an even sear.
Flip the steak and add the other tablespoon of butter to the pan and crack the two eggs onto the other side of the pan. Generously season the eggs with salt and pepper too. You can fry them in a different pan if you wish.
Cook the steak and the eggs another 3 minutes for medium rare. You’ll know the eggs are done when the whites are set and the yolks are still jiggly. Heat for longer if you want a more well done steak. You can also flip the eggs if you like them over easy.
Top the steak with the chimichurri sauce and serve with a little hot sauce if you like. Wait a few minutes to allow the steak to rest before slicing.
– Leah Maroney