A Bold and Savory Breakfast That’s Perfect for Any Time of Day
There’s nothing quite like a good steak paired with runny eggs to start your day — or end it! And when it’s a quick, on-the-road affair? Even better. Enter skirt steak and eggs, a masterpiece of simplicity and flavor that’s as effortless as it is delicious. The secret weapon? A zesty, herbaceous chimichurri sauce that kicks this dish into a whole new level. Don’t like chimichurri? You can use pesto, salsa verde, or no sauce at all!
While I tagged this as breakfast, it’s equally perfect as a hearty dinner or a weekend brunch on wheels. Bonus: You’ll probably end up with leftover steak — a bonus in my book! So fire up that grill, grab the ingredients, and get ready to indulge in a meal that’s guaranteed to make your taste buds sing.
Chimichurri:
- 1/4 cup olive oil
- 2 cloves garlic, roughly chopped
- 1/2 tsp kosher salt
- 1/2 tsp smoked paprika (for smoky depth)
- 1/2 tsp red chili flakes (adjust for heat preference)
- 2 tbsp white wine vinegar
- Large handful of fresh parsley, roughly chopped
Blend everything together in a blender, food processor, or with an immersion blender — the result should be a vibrant, slightly chunky sauce bursting with herby, tangy flavor.
Steak & Eggs:
- 1.5 to 2 pounds skirt steak
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 2-3 tbsp olive oil
- 1 tbsp butter
- 4 fresh eggs
How to Make It:
- **Get that grill going:**Preheat to high heat for a quick, sizzling sear. Let the steak sit at room temperature for about 30 minutes to ensure an even cook. Rub both sides generously with olive oil, salt, and black pepper.
- Grill the steak: Place it on the hot grill for about 2-3 minutes per side for medium-rare perfection. Once done, tent with foil and let it rest—patience here seals in those juices.
- Create your eggs: While the steak rests, heat butter in a pan over medium. Crack in the eggs and cook until whites are just set. For that perfect basted finish, add a few drops of water near the edge, cover, and cook until yolks stay delightfully runny. Don’t like basted eggs? That’s ok, make what you like.
- Slice and plate: Slice the rested steak on the diagonal for a beautiful presentation. Spread a generous pool of chimichurri on your plate, layer with sliced steak, then crown with those glossy eggs.
- Final touches: Sprinkle with extra chili flakes or fresh herbs. A touch of flaky sea salt and freshly ground black pepper is the finishing touch.
The Verdict:
This dish is an explosion of flavors — smoky, herbaceous, and downright crave-worthy. The chimichurri adds a zesty freshness that beautifully cuts through the richness of the steak and eggs. Perfect for breakfast, brunch, or even a speedy dinner on the go, it’s a guaranteed crowd-pleaser, especially when you’re craving a bit of indulgence with minimal fuss.
Fire up your grill, embrace the bold flavors, and enjoy every bite of this epic meal — it’s the kind of breakfast that turns mornings into celebrations.
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