Steak, Eggs, Roasted Potatoes and Chimichurri Sauce
Serves 1
Directions
- 1Slice the baby potatoes in half.
- 2Place the sliced potatoes in a bowl.
- 3Drizzle olive oil over the potatoes.
- 4Season the potatoes with salt, pepper, and paprika.
- 5Toss the potatoes to ensure they are well coated with seasoning.
- 6Add clarified butter to a hot pan on the grill.
- 7Add the seasoned potatoes to the pan.
- 8Add fresh rosemary sprigs to the potatoes in the pan.
- 9Stir the potatoes in the pan occasionally.
- 10Finely chop fresh parsley.
- 11Mince the garlic.
- 12Finely dice the shallot.
- 13Combine chopped parsley, minced garlic, diced shallot, oregano, lemon zest, chili flakes, red wine vinegar, and olive oil in a bowl to make the chimichurri sauce.
- 14Squeeze lemon juice into the chimichurri mixture.
- 15Mix the chimichurri sauce thoroughly.
- 16Remove the top grill grate to create direct heat for searing.
- 17Season the skirt steak generously on both sides with spices.
- 18Place the seasoned skirt steak directly on the hot grill grate.
- 19Press the steak down with a grill press to ensure good contact with the grates.
- 20Flip the steak and press again to sear the other side.
- 21Remove the cooked steak from the grill.
- 22Slice the steak into strips.
- 23Pour eggs directly into the pan with the roasted potatoes.
- 24Arrange the sliced steak on top of the potatoes and eggs in the pan.
- 25Spoon a generous amount of chimichurri sauce over the steak, potatoes, and eggs.
Ingredients
- baby potatoes
- olive oil
- salt
- pepper
- paprika
- fresh rosemary
- clarified butter
- fresh parsley
- garlic
- shallot
- oregano
- lemon zest
- chili flakes
- red wine vinegar
- lemon juice
- skirt steak
- eggs
Equipment
knifecutting boardlarge bowlpangrill/kamadotongsgrill pressspoon
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