Steak and Eggs

Steak and Eggs Dish Guide

Serves 2

Five in 25

Five Ingredients

1 lb ribeye steak

4 eggs

¼ cup finely chopped parsley

1 T finely chopped oregano

1 t red pepper flakes

From the Pantry

2 cloves minced garlic

1/3 cup olive oil + more for frying steak & eggs

¼ cup red wine vinegar

Salt the steak and set it aside for 10 minutes.

Mix the parsley, oregano, pepper flakes, garlic, oil and vinegar in a bowl. Season with salt and pepper and adjust oil and vinegar ratio as desired.

Add olive oil to a skillet over high heat and sear the steak on both sides, flipping every 30-60 seconds until golden brown and cooked to your liking. Set aside for 5 minutes to rest.

Place a non-stick skillet over medium heat and add a teaspoon of oil. Crack in 2-4 eggs and cook to your liking. For sunny-side up eggs, place a lid on the skillet and cook for 2-3 minutes. Season with salt and pepper and serve immediately.

To serve, slice the steak into strips and plate up with 2 eggs, garnishing both with the chimichurri.