Steak, Eggs, Roasted Potatoes and Chimichurri Sauce

Serves 1
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Directions

  1. 1Slice the baby potatoes in half.
  2. 2Place the sliced potatoes in a bowl.
  3. 3Drizzle olive oil over the potatoes.
  4. 4Season the potatoes with salt, pepper, and paprika.
  5. 5Toss the potatoes to ensure they are well coated with seasoning.
  6. 6Add clarified butter to a hot pan on the grill.
  7. 7Add the seasoned potatoes to the pan.
  8. 8Add fresh rosemary sprigs to the potatoes in the pan.
  9. 9Stir the potatoes in the pan occasionally.
  10. 10Finely chop fresh parsley.
  11. 11Mince the garlic.
  12. 12Finely dice the shallot.
  13. 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.
  14. 14Squeeze lemon juice into the chimichurri mixture.
  15. 15Mix the chimichurri sauce thoroughly.
  16. 16Remove the top grill grate to create direct heat for searing.
  17. 17Season the skirt steak generously on both sides with spices.
  18. 18Place the seasoned skirt steak directly on the hot grill grate.
  19. 19Press the steak down with a grill press to ensure good contact with the grates.
  20. 20Flip the steak and press again to sear the other side.
  21. 21Remove the cooked steak from the grill.
  22. 22Slice the steak into strips.
  23. 23Pour eggs directly into the pan with the roasted potatoes.
  24. 24Arrange the sliced steak on top of the potatoes and eggs in the pan.
  25. 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