Steak & Eggs in a Hole with Chimichurri

Name: Steak &amp; Eggs in a Hole with Chimichurri
Prep time: 40 min
Cook time: 10 min
Total time: 50 min
Yield: 2 servings
Cuisine: AMERICAN
Ingredients: 3/4 lb. (375 g) hanger steak or flank steak; Kosher salt; 2 Tbs. vegetable oil; 2/3 cup (1 oz./30 g) chopped fresh flat-leaf parsley; 2 Tbs. chopped fresh cilantro; 1 tsp. red pepper flakes, or more to taste; 3/4 tsp. dried oregano; 4 garlic cloves, minced; 1 tsp. flaky sea salt; Freshly ground black pepper; 1/2 cup (4 fl. oz./125 ml) extra-virgin olive oil; 2 Tbs. red wine vinegar; 2 slices brioche, each about 3/4 inch (2 cm) thick; 1 Tbs. vegetable oil; 2 eggs; Flaky sea salt and freshly ground black pepper

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Full of fresh herbs, aromatic garlic and a bracing splash of vinegar, chimichurri is a popular condiment in Argentina, where it is typically spooned over grilled meats to add bright color and acidity. Here we use it to put a fresh spin on steak and eggs, perfect for a hearty weekend brunch. If you don’t have brioche, you can use slices of your favorite rustic country loaf instead. The recipe makes more chimichurri than you will need. Enjoy the leftovers spooned over grilled steak, chicken or vegetables, or dressed over salads. Or, if you’re serving a crowd, you can double the quantity of eggs and toast to serve four, using two separate fry pans.

Prep Time 40 minutes

Cook Time 10 minutes

Servings 2

Ingredients

For the steak:

3/4 lb. (375 g) hanger steak or flank steak
Kosher salt
2 Tbs. vegetable oil

For the chimichurri:

2/3 cup (1 oz./30 g) chopped fresh flat-leaf parsley
2 Tbs. chopped fresh cilantro
1 tsp. red pepper flakes, or more to taste
3/4 tsp. dried oregano
4 garlic cloves, minced
1 tsp. flaky sea salt
Freshly ground black pepper
1/2 cup (4 fl. oz./125 ml) extra-virgin olive oil
2 Tbs. red wine vinegar

For the toast and eggs:

2 slices brioche, each about 3/4 inch (2 cm) thick
1 Tbs. vegetable oil
2 eggs
Flaky sea salt and freshly ground black pepper

Directions

To prepare the steak, remove from the refrigerator about 30 minutes before making the chimichurri to allow it to come to room temperature. Pat the steak dry and season liberally with kosher salt.

To make the chimichurri, in a bowl, stir together the parsley, cilantro, red pepper flakes, oregano and garlic until combined. Add the flaky salt and a few large grinds of black pepper. Stir in the olive oil and vinegar until thoroughly combined. Taste and add more red pepper flakes if desired. Set aside.

To cook the steak, pat it dry once again. Heat a large nonstick fry pan over medium-high heat. Add the vegetable oil and heat until almost smoking. Add the steak and sear until nicely browned on the first side, 3 to 4 minutes. Turn the steak over and sear until browned on the second side and an instant-read thermometer inserted into the middle of the steak registers 130°F (54°C), about 2 minutes, or until cooked to your desired doneness.

Transfer the steak to a cutting board and set aside to rest. Wipe the pan clean with a paper towel and set aside.

While the steak is resting, use a 2 1/2-inch (5-cm) round biscuit cutter to cut a hole in the center of each bread slice, reserving the round cutouts. In the nonstick fry pan over medium-high heat, warm the vegetable oil. Place the bread slices and cutouts in the pan and cook until the bottom of the bread is lightly toasted, about 2 minutes. Flip the slices and cutouts and crack an egg into each of the holes. Cook until the whites of the eggs are set but the yolks are still runny, about 2 minutes, or until cooked to your desired doneness. (If you prefer firmer yolks, you can carefully flip the toast slices and eggs and cook for about 1 minute more.)

Carefully transfer the eggs and toast to a serving platter and season with flaky sea salt and pepper.

To assemble, cut the steak against the grain into thin slices and place on the serving platter alongside the eggs. Spoon some of the chimichurri on top of the steak. Serve immediately, passing the remaining chimichurri alongside. Serves 2.

Williams Sonoma Test Kitchen