Steak and Eggs With Chimichurri: The Ultimate Protein-Packed Breakfast

There’s something undeniably satisfying about cutting into a perfectly cooked steak alongside runny-yolked eggs, especially when they’re drizzled with vibrant, herb-packed chimichurri sauce. This classic combination has been gracing breakfast tables for generations, and for good reason – it’s not only delicious but also provides the perfect balance of protein and fats to fuel your day.

I’ve been perfecting my steak and eggs recipe for years, and I’m excited to share my secrets with you. This isn’t just any breakfast; it’s a celebration on a plate that works equally well for a weekend brunch or a special “breakfast for dinner” occasion. The addition of chimichurri – that zesty Argentinian sauce bursting with fresh herbs, garlic, and tangy vinegar – elevates this dish from satisfying to spectacular.

Why This Combination Works So Well

The beauty of steak and eggs with chimichurri lies in its perfect balance of flavors and textures. The rich, savory steak pairs wonderfully with the creamy, velvety egg yolks, while the bright, acidic chimichurri cuts through the richness and adds a herbaceous punch that wakes up your taste buds.

I love this dish because it’s:

• Protein-packed and satisfying
• Incredibly flavorful with minimal ingredients
• Quick to prepare (under 30 minutes)
• Adaptable to different cuts of steak and cooking preferences
• Impressive enough for guests but simple enough for a weekday treat
• Naturally gluten-free and low-carb

Choosing the Perfect Cut of Steak

Not all steaks are created equal, and your choice will significantly impact the final dish. Here’s my breakdown of the best cuts for steak and eggs:

I typically reach for strip steak when making this dish. It has the perfect balance of flavor, tenderness, and price point. If you’re feeling indulgent, ribeye offers incredible marbling and flavor. For a more budget-friendly option, sirloin delivers excellent results.

The Perfect Eggs

The eggs are just as important as the steak in this classic dish. I prefer mine with set whites and gloriously runny yolks that create a natural sauce when broken into. While many preparations work well, these are my favorites:

• Sunny-side up: Delicate whites, completely runny yolk, no flipping required
• Over-easy: Whites fully set, yolk mostly runny, briefly flipped
• Basted: Like sunny-side up but with spooned hot butter to set the top of the whites while keeping the yolk runny
• Poached: For a lighter option without butter or oil

Whichever style you choose, quality matters. I always opt for pasture-raised eggs when possible – their vibrant orange yolks not only look stunning against the chimichurri but also deliver superior flavor.

The Star of the Show: Chimichurri

Chimichurri is an uncooked sauce originating from Argentina that traditionally accompanies grilled meats. It’s incredibly simple to make but delivers complex flavors that transform this dish from good to unforgettable.

My traditional chimichurri recipe includes:

• 1 cup firmly packed fresh parsley leaves
• ¼ cup fresh oregano leaves (or 1 tablespoon dried oregano)
• 3-4 garlic cloves
• 1 small shallot
• 1 small red chile (like fresno) or ½ teaspoon red pepper flakes
• 2 tablespoons red wine vinegar
• 1 tablespoon fresh lemon juice
• ½ cup extra virgin olive oil
• ¾ teaspoon sea salt
• ¼ teaspoon freshly ground black pepper

I like to pulse the herbs, garlic, shallot, and chile in a food processor until finely chopped but not puréed. Then I transfer to a bowl and stir in the remaining ingredients. The sauce should be loose enough to drizzle but thick enough to coat the back of a spoon.

Chimichurri Variations

While traditional chimichurri is made with parsley and oregano, I sometimes experiment with different herb combinations:

The beauty of chimichurri is that it can be made ahead of time – in fact, I think it tastes even better after the flavors have had a chance to meld for a few hours in the refrigerator.

Steak and Eggs with Chimichurri Recipe

Ingredients

(Serves 2)

For the Chimichurri:

• 1 cup firmly packed fresh parsley leaves
• ¼ cup fresh oregano leaves
• 3-4 garlic cloves, peeled
• 1 small shallot, roughly chopped
• 1 small red chile, seeded and chopped (or ½ teaspoon red pepper flakes)
• 2 tablespoons red wine vinegar
• 1 tablespoon fresh lemon juice
• ½ cup extra virgin olive oil
• ¾ teaspoon sea salt
• ¼ teaspoon freshly ground black pepper

For the Steak and Eggs:

• 2 strip steaks (8-10 oz each), about 1-inch thick
• 2 tablespoons high-heat oil (like avocado or grapeseed)
• 2 tablespoons unsalted butter
• 4 large eggs
• Sea salt and freshly ground black pepper
• Optional garnishes: additional fresh herbs, sliced avocado, roasted cherry tomatoes

Equipment

• Cast iron skillet or heavy-bottomed pan
• Food processor or sharp knife for chimichurri
• Separate non-stick pan for eggs (optional)
• Instant-read meat thermometer (highly recommended)
• Sharp knife for slicing steak

Method

Prepare the Chimichurri

1. In a food processor, combine parsley, oregano, garlic, shallot, and chile. Pulse until finely chopped but not puréed.
2. Transfer to a bowl and stir in red wine vinegar, lemon juice, olive oil, salt, and pepper.
3. Set aside at room temperature while preparing the steak and eggs (or refrigerate if making ahead).

Cook the Steak

1. Remove steaks from refrigerator 30 minutes before cooking to bring to room temperature.
2. Pat steaks completely dry with paper towels. This is crucial for a good sear.
3. Season generously on all sides with salt and pepper.
4. Heat a cast-iron skillet over high heat until very hot, about 2 minutes.
5. Add oil to the pan and swirl to coat.
6. Carefully place steaks in the hot pan, laying them away from you to avoid oil splatter.
7. For medium-rare, cook for 3-4 minutes on the first side without moving.
8. Flip steaks and add butter to the pan. As butter melts, tilt the pan slightly and use a spoon to baste the steaks with the butter.
9. Cook for another 3-4 minutes for medium-rare (internal temperature of 130-135°F).
10. Remove steaks to a cutting board and tent loosely with foil. Rest for at least 5 minutes.

Cook the Eggs

While the steaks are resting:

1. For sunny-side up eggs: In a non-stick skillet over medium heat, melt 1 tablespoon butter.
2. Crack eggs into the pan, being careful not to break the yolks.
3. Season with salt and pepper.
4. Cook until whites are just set but yolks are still runny, about 3 minutes.
5. If you prefer over-easy, gently flip eggs and cook for 15-30 seconds on the second side.

Serve

1. Slice steaks against the grain into ½-inch thick slices.
2. Divide steak between two plates.
3. Place two eggs alongside each portion of steak.
4. Drizzle everything generously with chimichurri sauce.
5. Garnish with additional fresh herbs if desired.
6. Serve immediately with extra chimichurri on the side.

Tips for Perfect Results Every Time

After years of making this dish, I’ve collected a few tips that make all the difference:

1. Room temperature steaks: Taking the chill off your steaks before cooking allows for more even cooking and better browning.
2. Pat the steaks dry: Moisture is the enemy of a good sear. Take the time to thoroughly dry your steaks with paper towels before cooking.
3. Heat your pan properly: Your pan should be smoking hot before the steaks go in. If it’s not hot enough, you won’t get that beautiful crust.
4. Don’t move the steak: Once it’s in the pan, leave it alone! Moving it too soon prevents proper crust formation.
5. Use a meat thermometer: This is the foolproof way to achieve your desired doneness. For medium-rare, aim for 130-135°F.
6. Let it rest: This critical step allows juices to redistribute throughout the meat. Don’t skip it!
7. Slice against the grain: This shortens the muscle fibers, making each bite more tender.
8. Make extra chimichurri: It keeps well in the refrigerator for up to a week and tastes great on everything from grilled vegetables to sandwiches.

Temperature Guide for Perfect Steak

Achieving your preferred doneness is crucial for steak enjoyment. Here’s my temperature guide for foolproof results:

I personally prefer medium-rare for this dish, as it offers the perfect balance of tenderness and flavor while providing a beautiful contrast to the soft eggs.

Serving Suggestions

While steak and eggs with chimichurri is satisfying on its own, I like to round out the meal with one or two simple sides:

• Roasted breakfast potatoes with rosemary and garlic
• Toasted sourdough for sopping up egg yolks and chimichurri
• Simple green salad with a light vinaigrette
• Grilled tomatoes or sautéed mushrooms
• Sliced avocado with a sprinkle of sea salt
• Charred corn tortillas for a Tex-Mex twist

For a complete brunch spread, I might add:

• Fresh seasonal fruit
• Freshly squeezed orange juice
• Strong black coffee

Nutrition Profile

For those tracking their nutrition, here’s a breakdown of what you can expect from one serving of steak and eggs with chimichurri (one 8-oz steak with two eggs):

This dish is particularly rich in complete proteins, B vitamins, iron, and zinc – nutrients that support energy, muscle recovery, and overall vitality.

Make-Ahead and Storage Tips

While steak and eggs are best enjoyed fresh, there are components you can prepare ahead of time:

• Chimichurri sauce can be made up to 3 days in advance and stored in an airtight container in the refrigerator. The flavors actually improve after a day!
• Cooked steak can be stored in the refrigerator for up to 3 days. For best results when reheating, slice it thinly and warm gently in a skillet with a touch of butter.
• Eggs should always be cooked fresh for the best texture and flavor.

If you find yourself with leftovers, I recommend:

1. Slicing the steak very thinly and reheating it gently
2. Scrambling fresh eggs instead of trying to reheat fried eggs
3. Using the leftovers to create steak and egg breakfast tacos or a hearty breakfast hash

Variations to Try

While the classic combination is hard to beat, I’ve developed some variations over the years that are worth exploring:

1. Steak and Eggs Benedict

Replace the fried eggs with poached eggs and serve everything on toasted English muffins. Drizzle with chimichurri instead of hollandaise for a fresh twist on the brunch classic.

2. Steak and Egg Breakfast Tacos

Chop the steak into small pieces and scramble with the eggs. Serve in warm corn tortillas with chimichurri, avocado, and a squeeze of lime.

3. Grilled Flank Steak and Egg Bowl

Use thinly sliced grilled flank steak over a bowl of cauliflower rice or quinoa. Top with a fried egg and drizzle with chimichurri for a power bowl approach.

4. Steak and Egg Hash

Dice leftover steak and crisp it up in a skillet with diced potatoes, bell peppers, and onions. Create wells in the hash and crack eggs directly into them. Cover and cook until eggs are set to your liking, then top with chimichurri.

Common Mistakes to Avoid

In my years of making this dish, I’ve seen (and made) a few common mistakes:

1. Overcooking the eggs: There’s nothing worse than rubbery eggs with chalky yolks. Keep a close eye on them and remember they’ll continue cooking slightly after removal from heat.
2. Not letting the steak rest: Cutting into the steak too soon means all those flavorful juices end up on your cutting board instead of in your mouth.
3. Under-seasoning: Don’t be shy with salt and pepper on both the steak and eggs. Proper seasoning makes all the difference.
4. Using cold ingredients: Cold steak won’t cook evenly, and eggs straight from the refrigerator are more prone to breaking and sticking.
5. Making watery chimichurri: Be sure to dry your herbs thoroughly after washing, and don’t overprocess them. A slightly chunky texture is ideal.
6. Using the wrong pan: A cast-iron skillet is ideal for steak because it holds heat exceptionally well, allowing for that perfect sear.

Q&A Section

Q: Can I make this with a different cut of meat?

A: Absolutely! While I recommend strip steak, ribeye, or sirloin, you can use whatever cut you prefer or have on hand. Just adjust your cooking time based on the thickness and your desired doneness. Flank steak works wonderfully too but requires a different cooking approach – hot and fast, then slice thinly against the grain.

Q: I don’t have a food processor. Can I still make chimichurri?

A: Yes! Before food processors, chimichurri was traditionally made by hand-chopping all ingredients. Use a sharp knife to finely mince the herbs, garlic, shallot, and chile, then mix with the liquid ingredients in a bowl. The texture will be slightly different but equally delicious – some even prefer the hand-chopped version.

Q: How can I make this dish healthier?

A: To lighten it up, opt for a leaner cut like sirloin or tenderloin, use just one egg per person, and increase the herbs in your chimichurri while reducing the oil slightly. You could also serve it with a large portion of roasted vegetables or a side salad to add more fiber and nutrients.

Q: Can I prepare any components ahead of time for a brunch party?

A: The chimichurri sauce can (and should!) be made a day ahead for best flavor. For the steaks, you can season them and leave them uncovered in the refrigerator overnight – this actually improves the crust when cooking. Just bring them to room temperature before cooking. The eggs should always be cooked right before serving.

Q: I’m not comfortable cooking steak on the stovetop. Can I use another method?

A: Certainly! You can grill your steaks or use the reverse-sear method (slow roast in the oven until nearly done, then finish with a quick sear). Both methods work beautifully and might even be preferable if you’re cooking for a crowd.

Q: What can I do with leftover chimichurri?

A: Chimichurri is incredibly versatile! Use it as a marinade for chicken or fish, drizzle it over roasted vegetables, toss it with pasta or grain bowls, spread it on sandwiches, or use it as a dip for crusty bread. It will keep in the refrigerator for up to a week, though the herbs may darken slightly.

Final Thoughts

Steak and eggs with chimichurri might seem like a simple dish, but it’s the attention to detail that makes it exceptional. From selecting quality ingredients to mastering cooking techniques, each step contributes to the final result. The vibrant, herbaceous chimichurri bridges the richness of the steak and the creaminess of the eggs, creating a harmonious balance of flavors that’s hard to beat.

I find this dish particularly satisfying on weekend mornings when I have a bit more time to enjoy the cooking process. There’s something almost meditative about preparing each component with care – chopping fresh herbs for the chimichurri, watching for that perfect sear on the steak, and gently cooking the eggs until the whites are just set and the yolks are still gloriously runny.

Whether you’re cooking for yourself, your family, or hosting a brunch gathering, this protein-packed meal is sure to impress. And once you master the basic technique, the variations are endless. So fire up that skillet, sharpen your knife, and prepare for a breakfast experience that might just become your new favorite tradition.