The Ultimate Steak and Eggs with Chimichurri and Avocado
Honestly, weekend mornings in my house usually consist of whatever I can throw together while half-asleep. But every now and then, I want a breakfast that feels like an absolute event. Enter my all-time favorite: Steak and Eggs with homemade Chimichurri and fresh avocado.
I usually make this when I have a leftover steak from dinner the night before, but it’s so good I’ve started buying steak specifically for this breakfast! The combination of the rich, savory meat, the bright and tangy chimichurri, and the creamy avocado is just out of this world. Plus, dipping a piece of steak into a runny egg yolk? Heaven.
What You’ll Need (Ingredients)
This recipe is super flexible, but here is my go-to lineup for a single, hearty serving.
For the Steak & Eggs:
1 Steak: (About 6-8 oz) Flank, skirt, sirloin, or a small ribeye all work beautifully.
2 Large Eggs: Fresh is best for a good sunny-side-up yolk!
1/2 Avocado: Sliced into thick wedges.
1 Tablespoon Butter: For frying the eggs.
Seasoning: Kosher salt, black pepper, red pepper flakes, and a pinch of dried oregano or parsley for the eggs.
For the Quick Chimichurri:
(This makes extra, which you’ll definitely want!)
1/2 cup Fresh Parsley: Finely chopped.
2 Cloves Garlic: Minced.
2 Tablespoons Red Onion: Finely diced.
3 Tablespoons Olive Oil: Good quality extra virgin.
1 Tablespoon Red Wine Vinegar: Adds that necessary tangy punch.
Pinch of Red Pepper Flakes & Salt: To taste.
Step-by-Step Method
1. Mix the Chimichurri
I usually do this first so the flavors have a few minutes to get to know each other. In a small bowl, whisk together the chopped parsley, minced garlic, diced red onion, olive oil, red wine vinegar, salt, and red pepper flakes. Set it aside.
2. Sear the Steak
Pat your steak dry with a paper towel and season it generously on both sides with salt and pepper. Heat a skillet (cast iron is my favorite) over medium-high heat. Add a tiny splash of oil and sear the steak for about 3-4 minutes per side for medium-rare. Remove the steak and let it rest on a cutting board. Do not skip the resting!
3. Fry the Eggs
While the steak rests, wipe out the skillet or use a new non-stick pan. Melt your butter over medium heat. Crack your eggs directly into the pan. I like them sunny-side up, cooking them for about 2-3 minutes until the whites are set but the yolks are still perfectly runny. Season with salt, pepper, and a sprinkle of dried herbs.
4. Plate it Up!
Slice your rested steak against the grain. Lay the steak strips in the center of the plate, spoon a generous amount of chimichurri right over the top, and frame the meat with your avocado slices on one side and your fried eggs on the other.
My Top Cooking Tips
Room Temp Steak: Pull your steak out of the fridge about 20 minutes before you cook it. It cooks much more evenly when it isn’t ice cold.
Resting is Non-Negotiable: If you cut into the steak straight out of the pan, all the juices will run out onto your plate, leaving the meat dry. Let it sit for 5 minutes!
Customize the Chimichurri: I love adding a little fresh cilantro to my chimichurri if I have it on hand. You can also adjust the red pepper flakes depending on how much heat you like.
Serving Suggestions
Keep it Keto: Eat it exactly as described! The fats from the avocado, olive oil, and eggs make this a spectacular low-carb, high-energy meal.
Add some Carbs: If you aren’t watching your carbs, a thick slice of toasted sourdough bread is absolutely incredible for mopping up the leftover egg yolk and chimichurri juices.
Breakfast for Dinner: Honestly, I eat this for dinner (“brinner”) more often than I do for breakfast. It’s fast, filling, and feels like a restaurant-quality meal on a busy weeknight.
Approximate Nutrition Info (Per Serving)
(Note: Nutritional values are estimates and will vary based on the specific cut of steak and amount of chimichurri you use!)
Conclusion
Whether you’re treating yourself to a lazy Sunday brunch or need a protein-packed dinner after a long day, this Steak and Eggs with Chimichurri is a total game-changer. It looks impressive, tastes incredibly fresh, and keeps you full for hours. Grab a fork, break those yolks, and enjoy!
5 Frequently Asked Questions
1. What is the best cut of steak for steak and eggs? I honestly prefer skirt steak or flank steak because they cook incredibly fast and hold up well to bold sauces like chimichurri. However, a thin ribeye or a sirloin strip works wonderfully too!
2. Can I use store-bought chimichurri? You absolutely can if you are in a rush! However, making it fresh takes about 3 minutes and the flavor is infinitely brighter and punchier than anything you’ll find in a jar.
3. I don’t like sunny-side-up eggs. What else works? No problem at all. Over-easy or poached eggs are fantastic because you still get that runny yolk. If you prefer scrambled, go for it! The chimichurri tastes great on scrambled eggs, too.
4. How do I know when my steak is done without cutting it? The best way is to use a digital meat thermometer. Aim for 130°F (54°C) to 135°F (57°C) for medium-rare. If you don’t have one, use the “touch test” by pressing the center of the steak; it should have a slight spring to it.
5. Can I meal prep this? The chimichurri can definitely be made 2-3 days in advance (it actually tastes better as it sits!). The steak can also be cooked ahead of time and served cold or gently reheated. However, I highly recommend making the eggs and slicing the avocado fresh right before you eat to prevent the avocado from browning.
