Steak and Eggs with Chimichurri

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My Steak and Eggs drizzled with Chimichurri is a breakfast classic bursting with flavor. It’s one pan, 30 minutes, and it’s calling your name.

Seared steak with fried egg on top. Text reads "Steak and Eggs with Chimichurri".

Steak and Eggs with Chimichurri

Who says you can’t have steak for breakfast? Liars, that’s who. With my Steak and Eggs, you can have your favorite grilled steak for breakfast. Served with a side of fried eggs and my creamy chimichurri, it’s breakfast elevated but not complicated. That’s right, you can make this entire meal, sides and all, in a single cast iron skillet.

I’m not joking when I say this is a breakfast so good you’ll wish you had a hangover, So, if you’re ready to sizzle and sear some steaks and fry up some eggs, let’s get to work.

Ribeye on baking sheet being sprinkled with Beef Rub.

The Best Steak for Steak and Eggs

When I think steak and eggs, there’s only one steak that comes to mind, and that’s a ribeye. Yes, this cut is a little more per pound than most others, but we’re talking about steak and eggs here. This isn’t going to be sliced thin on a taco and buried under layers of toppings. This steak is the star of the most important meal of the day. There’s a time and place for economy beef, but this isn’t it. I say splurge for the good stuff here.

Ribeye searing in butter in cast iron skillet.

Tips on Frying Eggs

Now, you made already be an egg-frying expert. For those of us still trying to figure out which style we like best, here’s a quick guide:

  • Sunny side up: Cook the egg on one side until the white sets and the yolk is still runny. About 2-3 minutes.
  • Over easy: Cook the egg on one side until the white sets, then flip it for an additional 30 seconds, leaving the yolk runny. 3-4 minutes total.
  • Over medium: Cook the egg on one side until the white sets, then flip it for an additional 1-2 minutes until the yolk is slightly runny. 4-5 minutes total.
  • Over hard: Cook the egg on one side until the white sets, then flip it for an additional 2-3 minutes until the yolk is firm. 5-6 minutes total.
Ribeye and eggs frying in skillet.

Homemade Chimichurri

My chimichurri sauce is a warm, bright, delicious addition to a variety of meats and vegetables. But with steak and eggs, it’s a total game changer. It only takes a few minutes to whip up this creamy sauce, and it brings an unreal depth of flavor. If you want a next level breakfast, then take a minute and make this incredible sauce.

  • 1 cup fresh Italian parsley, packed
  • 1/4  cup fresh oregano leaves
  • 1/2 cup extra virgin olive oil
  • 1/3 cup red wine vinegar
  • 4 cloves garlic
  • 1 teaspoon crushed red pepper flakes
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon black pepper
Seared ribeye in skillet with fried eggs.

How to Make Steak and Eggs

It’s time to put all that knowledge to good use. Follow these easy steps, and you’ll be making perfect steak and eggs in no time:

  1. Make chimichurri. Combine the ingredients for chimichurri in a blender jar or food processor. You want to pulse until your sauce is well combined and creamy. This rich, herby chimichurri gives a little heat and a nice texture to your steak.
  2. Season steaks. Preheat a 12-inch cast iron skillet over low heat, and then season your steaks on all sides with my Beef Rub. You can also use equal parts salt and pepper, or any steak seasoning you prefer.
  3. Sear steaks. Add your butter to the skillet until melted and then place your steak gently with tongs. You want to give your steaks 2-3 minutes sizzling in the melted butter. This helps develop a nice sear and a slight crust. Flip your steaks and do the same on the other side, ensuring your lock in all the juicy, beefy goodness.
  4. Fry eggs. Move your steak to the side of your skillet, and then add your eggs. Sprinkle your eggs with some more of my Beef Rub, and let them fry 2-3 minutes. You can refer to the section above if you like your eggs a different way.
  5. Top, serve, and enjoy. Now, I typically slice steaks before serving them. But a big chunk of ribeye seared to perfection next to a couple fried eggs is heaven on a plate. Drizzle some of that rich chimichurri on your savory steak, and serve it directly in the skillet for a little pizazz.
Steak topped with fried eggs and chimichurri.

More Amazing Breakfast Recipes

If you love this Steak and Eggs recipe, then odds are you’re a fan of breakfast like me. Luckily for both of us, I’ve been honing some family breakfast favorites over the years, and they’re all available in the Hey Grill Hey app. Here are a few of my personal favorites to try for your next big family breakfast:

Cantina Steak Fajitas

Bring the taste of your favorite Mexican restaurant to the backyard with my Cantina Steak Fajitas, and do it all…

Simple Steak and Eggs Recipe

Wake your family up with the aroma of Steak and Eggs, and tell us about your experience both making and enjoying it in the comments. Now that you know there’s more to Hey Grill Hey than just grilled meats, you have to head over and check out The Grill Squad. We’ve got in-depth, video classes on everything from buying the right meats to creating your own sauces and rubs.

If you still can’t get enough BBQ in your life and on your phone, then be sure to follow us on YouTube, Instagram, and Facebook. Our mission is to help you make better BBQ and feed the people you love, and we’re always sharing new ways to make that happen.

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Steak and Eggs with Chimichurri

By: Susie Bulloch
0 from 0 votes
My Steak and Eggs drizzled with Chimichurri is a breakfast classic bursting with flavor. It's one pan, 30 minutes, and it's calling your name.
Prep Time5 minutes
Cook Time15 minutes
Resting Time5 minutes
Total Time25 minutes
Servings2 people

Ingredients
 

  • 1 12 ounce ribeye steak
  • 1 Tablespoon Hey Grill Hey Beef Rub or salt and pepper
  • 4 Tablespoons butter
  • 2 large eggs

Chimichurri

  • 1 cup fresh Italian parsley packed
  • 1/4 cup fresh oregano leaves
  • 1/2 cup extra virgin olive oil
  • 1/3 cup red wine vinegar
  • 4 cloves garlic peeled
  • 1 teaspoon crushed red pepper flakes
  • 1 teaspoon Kosher salt
  • 1 teaspoon black pepper freshly ground

Instructions
 

  • Make chimichurri. Combine the ingredients for chimichurri in a blender jar or food processor and pulse until well combined and creamy.
    1 cup fresh Italian parsley, 1/4 cup fresh oregano leaves, 1/2 cup extra virgin olive oil, 1/3 cup red wine vinegar, 4 cloves garlic, 1 teaspoon crushed red pepper flakes, 1 teaspoon Kosher salt, 1 teaspoon black pepper
  • Season steaks. Preheat a 12-inch cast iron skillet over low heat, and then season your steaks on all sides with my Beef Rub or salt and pepper.
    1 12 ounce ribeye steak, 1 Tablespoon Hey Grill Hey Beef Rub
  • Sear steaks. Add butter to pan until melted and then place your steak gently with tongs. Allow steaks to cook 2-3 minutes per side, or until a nice sear develops.
    4 Tablespoons butter
  • Fry eggs. Move your steak to one side, and add your eggs to the skillet. Fry 2-3 minutes per side, or to your perference. Season with some Beef Rub if you like a little extra flavor.
    2 large eggs
  • Top, serve, and enjoy. Top your steak with some chimichurri, and transfer to serving platter or serve in the skillet.

Nutrition

Calories: 791kcal | Carbohydrates: 10g | Protein: 8g | Fat: 82g | Saturated Fat: 23g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 47g | Trans Fat: 1g | Cholesterol: 224mg | Sodium: 4934mg | Potassium: 384mg | Fiber: 4g | Sugar: 1g | Vitamin A: 3869IU | Vitamin C: 42mg | Calcium: 193mg | Iron: 6mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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