Description
This nutrient-dense, high-protein meal pairs a perfectly seared steak and sunny-side-up eggs with fresh avocado slices and a vibrant, zesty chimichurri sauce. It is a satisfying, low-carb dish that makes an incredible breakfast, brunch, or hearty dinner.
Ingredients
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Main: 1 steak (such as ribeye or sirloin), 2 large eggs, and 1 ripe avocado (sliced)
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Chimichurri Sauce:
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1 cup fresh parsley (finely chopped)
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3-4 cloves of garlic (minced)
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2 tablespoons red wine vinegar
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1/3 cup extra virgin olive oil
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1/2 teaspoon red pepper flakes (or fresh red chili), salt, and black pepper to taste
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Cooking: 1 tablespoon oil or butter for the pan and eggs
Step-by-Step Instructions
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Make the Chimichurri: In a small bowl, combine the chopped parsley, minced garlic, red wine vinegar, olive oil, red pepper flakes, salt, and black pepper. Mix well and let it sit for 10 minutes to let the flavors meld.
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Cook the Steak: Heat a cast-iron skillet over high heat with a touch of oil. Season the steak with salt and pepper, then sear to your desired level of doneness (about 3-4 minutes per side for medium-rare). Remove the steak and let it rest for a few minutes before slicing.
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Fry the Eggs: In the same skillet or a separate pan, cook your eggs sunny-side-up or over-easy to your preference.
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Assemble: Plate the sliced steak alongside the fried eggs and fresh avocado slices. Spoon a generous amount of the vibrant chimichurri sauce directly over the steak and eggs. Serve immediately.
