Steak and eggs is the kind of dish that will never go out of style. To give this beloved diner classic even more oomph, look to the humble bunch of parsley in your fridge. Blitzed with garlic, oregano, olive oil, and a few other pantry staples, it transforms into a bright and aromatic sauce inspired by the green chimichurri found in many Argentinian and Uruguayan kitchens. Spoon it generously over your seared ribeye steaks, then complete the plate with lacy sunny-side up eggs fried in the residual cooking fat.

To make the chimichurri

1. Place all of the chimichurri ingredients into the bowl of a food processor or high speed blender. Pulse everything together until just combined. Be careful not to over-pulse the mixture into a purée. Once the chimichurri comes together, place it into a small bowl and set aside.

To make the steak and eggs

1. Take your steak out of the refrigerator at least 20-30 minutes before cooking to allow it to come up to room temperature. This will ensure that the steak cooks evenly.
2. Generously season the steak with salt and pepper on all sides.
3. Using a cast iron skillet (at least 10" or larger), melt the butter and olive oil over medium-high heat. Once the butter and oil begin to sizzle, add in the garlic cloves and stir around continuously until lightly toasted and browned, about 2 minutes. Move the garlic over to one side of the skillet. Crack open a window or use the stove fan prior to next step.
4. Add the steak into the skillet and sear on both sides, using tongs to flip it every few minutes. Use the residual butter/oil/garlic mixture to baste the steak as you cook it. Cook the steak until it reaches your desired level of doneness (if you have a meat thermometer, use it to determine the precise internal temperature); 6-7 minutes for medium-rare (as pictured).
5. Discard the garlic cloves. Carefully take the steak out of the pan and place it onto a cutting board to rest (do not slice just yet) for at least 10 minutes while you fry the eggs.
6. Back on the stove, reduce the heat to medium-low and crack each egg into a ramekin or small bowl. Add the eggs into the skillet one at a time. Season the eggs with salt and pepper and fry until done to your liking; for sunny-side up eggs, cover the skillet with a lid and let steam until the whites are set, about 3-4 minutes.
7. Use a sharp knife to slice the steak against the grain into strips, then serve warm with fried eggs and fresh chimichurri.

Farm Team Tips

Tips for the best steak and eggs:

Always use a cast-iron skillet for best results. Nonstick or metal cookware won't give you the same crunchy sear on your steak or crispy edges on your eggs.

High heat helps to ensure a deliberate crisp crust.

The constant flip technique will ensure even cooking.

Continual basting by spooning the fat/garlic onto the steak locks in moisture and flavor.

Allow the steak to rest after cooking before slicing into it.

What is chimichurri?

Chimichurri is an important element of Argentianian and Uruguayan cuisine, most often used as a condiment for grilled meats. The sauce is uncooked, which allows the fresh parsley (and sometimes oregano) to shine. Red pepper flakes, olive oil, and vinegar are all common - even mandatory, some might argue - additions. Traditional chimichurri is not made with a food processor or blender, but rather by combining the finely chopped ingredients with salmuera (hot salt water) and allowing the flavors to steep and infuse. Using a food processor or blender speeds up the process, but it's easy to overmix and turn the chimichurri into a paste within seconds; for this recipe, we recommend using the pulse function to avoid that.