Chimichurri Steak and Egg Skillet © Courtesy of Egg Farmers of Ontario
Enjoy this quick and easy twist on the classic steak and eggs, livened up with zesty chimichurri!
Servings: 4 | Prep Time: 15 minutes | Cook Time: 15 minutes
- ¾ cup (180 ml) finely chopped fresh parsley
- ⅓ cup (75 ml) olive oil
- ¼ cup (125 ml) red wine vinegar
- 1 red Thai chili, thinly sliced
- 2 cloves garlic, minced
- ½ tsp (2 ml) kosher salt
- 8 oz (250 g) beef top sirloin steak
- 1 tsp (5 ml) each kosher salt and pepper, divided
- 1 tbsp (15 ml) olive oil
- 10 cremini mushrooms, sliced
- 2 cups (500 ml) frozen mixed sliced peppers and onion blend
- 2 cups (500 ml) frozen diced hash brown potatoes
- 4 eggs
- Chimichurri: In a small bowl, combine parsley, oil, vinegar, chili, garlic and salt. Set aside.
- Heat a large non-stick skillet over medium-high heat. Season steak all over with ½ tsp each of salt and pepper. Cook steak, uncovered, turning periodically until golden brown; about 4-5 minutes for medium rare. Remove to a board to let rest.
- In the same skillet, add oil, mushrooms, peppers and onion blend, potatoes and remaining ½ tsp each of salt and pepper. Sauté for 2-3 minutes or until potatoes are warmed through.
- Make 4 shallow wells and add an egg into each well. Reduce heat to medium-low and let cook uncovered until egg whites have set, about 4 minutes.
- Slice steak and arrange on skillet. Spoon chimichurri over steak and eggs to serve.
Tip: In place of the frozen peppers and onions, you can use 1 bell pepper (any colour) cut lengthwise into thin strips and half a small onion, sliced. Sauté peppers and onions with mushrooms for 2 minutes before adding the potatoes, then proceed as directed.
Nutrients per serving (¼ recipe): 520 calories, 37 g total fat, 870 mg sodium, 23 g carbohydrates, 4 g fibre, 4 g sugars, 24 g protein.
Ontario eggs are healthy, easy to prepare, affordable and produced by local farmers. Egg Farmers of Ontario is pleased to offer you recipes, cooking techniques and tips to simplify meal preparation.