Savor This Flavorful Steak Chimichurri & Avocado Recipe Guide
Hey there, my food-loving friends! I have to share with you one of those recipes that makes my heart sing—a delightful medley of textures and flavors that always feels like a warm hug on a plate. This dish, Steak with Chimichurri, Avocado & Fried Eggs, is a go-to for me, especially on weekends when I want to indulge just a little. Picture this: a perfectly seared steak, juicy and succulent, paired with a zesty chimichurri that dances on your taste buds, accompanied by creamy avocado and golden, crispy fried eggs. It’s a breakfast-for-dinner kind of vibe that gets the entire house smiling.
Whenever I make this dish, it evokes memories of sunny afternoons spent cooking outdoors, the smell of grilled meat wafting through the air, mixed with vibrant herbs. It’s become a family favorite, and I can’t wait for you to give it a try!
Why You’ll Love This Recipe
- Quick and easy weeknight dinner or a decadent weekend brunch.
- Uses simple, fresh ingredients that pack a flavorful punch.
- Comforting, satisfying, and a great way to impress your friends and family.
- Customization options galore—tailor it to your taste and cravings!
Ingredients
Let’s gather the stars of the show! Here’s what you’ll need:
- For the steak:
- 2 boneless ribeye steaks (about 8 oz each) – choose cuts with nice marbling for maximum flavor.
- Salt and pepper, to taste – fresh cracked pepper really elevates the flavor.
- 1 tablespoon olive oil – feel free to use avocado oil for a mild flavor.
- For the chimichurri:
- 1 cup fresh parsley leaves – flat-leaf parsley is best for that herbal punch.
- 3 cloves garlic, minced – because more garlic means more flavor!
- 1 teaspoon red pepper flakes – adjust according to how spicy you like it.
- 1/2 cup extra virgin olive oil – use the good stuff for a rich, fruity flavor.
- 2 tablespoons red wine vinegar – a splash of acidity brightens up the sauce.
- Salt and pepper, to taste.
- For assembly:
- 1 ripe avocado, sliced – creamy perfection!
- 2 large eggs – any style you love, but fried adds that indulgent touch.
- Fresh cilantro (optional) – for an extra layer of flavor if you’re feeling adventurous.
Step-by-Step Instructions
Now that we have everything we need, let’s dive into the cooking adventure!
- Make the chimichurri: In a mixing bowl, combine the parsley, minced garlic, red pepper flakes, olive oil, red wine vinegar, salt, and pepper. Use a fork to mix everything together until it’s well combined. Give it a taste—does it need more salt or vinegar? Adjust as you see fit!
- Prep the steaks: Take your steaks out of the fridge about 30 minutes before cooking. Season generously with salt and pepper on both sides. Letting them sit at room temperature helps them cook evenly.
- Cook the steaks: In a large skillet, heat the olive oil over medium-high heat. Once hot, add the steaks and sear for about 4-5 minutes on each side for medium-rare (or longer if you prefer it more done). You want that gorgeous brown crust—that’s where the flavor is! Remember to let it rest for about 5 minutes after cooking to seal in the juices.
- Fry the eggs: While the steaks are resting, wipe out the skillet (if needed) and lower the heat to medium. Crack the eggs directly into the skillet and fry them until the whites are set but the yolks are still runny (about 3-4 minutes). If you like your eggs cooked a little more, add a lid for a couple of minutes to help the tops cook through.
- Build your plate: Slice the steak against the grain for tenderness. Arrange the steak slices on a plate, top with chimichurri, and add avocado slices. Finally, place a fried egg on top and sprinkle with cilantro if using. Voila!
Pro Tips & Variations
Let’s sprinkle in some creativity!
- Switch up the proteins: Chicken breasts or pork chops would also work beautifully with this chimichurri.
- Make it vegan: Swap the steak for marinated grilled tempeh, and replace eggs with sautéed mushrooms for a hearty bite.
- Add more layers: Throw in some cherry tomatoes or arugula for added freshness and color on the plate.
- Experiment with herbs: Mix in some fresh oregano or thyme into your chimichurri for a different profile.
Serving Suggestions
Now, how do we enjoy this scrumptious dish? I love serving it with some crusty sourdough bread to soak up all that delicious chimichurri sauce! It makes for a beautifully filling meal. If you want something lighter, a fresh side salad with a light vinaigrette could be amazing alongside the richness of the steak and avocado. And let’s not forget, a cup of hot coffee or a glass of red wine rounds out the experience perfectly!
Storage Tips
If you happen to have any leftovers (which is rare!), here’s how to store them. The steak can be kept in an airtight container in the fridge for up to 3 days. To reheat, I recommend using a skillet over low heat to avoid drying it out. As for the chimichurri, it will keep well in the fridge for up to a week—just know that it tastes even better the next day as the flavors meld together! I wouldn’t recommend freezing the eggs, but if you fry them fresh each time, you can make this dish feel like a brand-new experience with every serving.
FAQs
Can I use other cuts of steak for this recipe?
Absolutely! While ribeye is wonderfully flavorful and tender, you can use flanken or sirloin steaks as well. Just keep in mind that cooking times may vary based on thickness.
Can I prepare the chimichurri in advance?
Yes, you can! Chimichurri actually develops better flavors after sitting for a few hours or overnight in the fridge. Just make sure to give it a good stir before using as the oil may settle.
How do I achieve the perfect fried egg?
The key to a perfect fried egg is controlling the heat—keep it medium! You want the edges crispy while the yolk remains delightfully runny. And don’t forget, a nice non-stick skillet makes all the difference!
What do I do if I don’t have red wine vinegar?
No worries! You can substitute with apple cider vinegar or even lemon juice if you prefer. Both will add a nice acidity to your chimichurri.
Conclusion
And there you have it, folks! This Steak with Chimichurri, Avocado & Fried Eggs is an experience of flavors and textures, perfect for any meal of the day. I’d love to hear how yours turns out—feel free to share your adventures in the kitchen, any tweaks you made, or your own delicious variations. Happy cooking!🍳🥩🧂
Savor This Flavorful Steak Chimichurri & Avocado Recipe Guide
- Total Time: 45 minutes
- Yield: 2 servings 1x
Description
Discover our guide to creating a delicious steak with chimichurri, avocado, and fried eggs for an unforgettable meal experience. 155 chars
Ingredients
Instructions
Notes
A delightful medley of textures and flavors that features perfectly seared steak, zesty chimichurri, creamy avocado, and crispy fried eggs.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Cuisine: Argentinian
Nutrition
- Serving Size: 2 servings
- Calories: 800
- Sugar: 1 gram
- Fat: 55 grams
- Carbohydrates: 20 grams
- Fiber: 6 grams
- Protein: 60 grams
Keywords: steak, chimichurri, avocado, fried eggs, breakfast-for-dinner