Savor This Flavorful Steak Chimichurri & Avocado Recipe Guide
Author:antaki
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
Scale
2 boneless ribeye steaks (about 8 oz each)
Salt and pepper, to taste
1 tablespoon olive oil
1 cup fresh parsley leaves
3 cloves garlic, minced
1 teaspoon red pepper flakes
1/2 cup extra virgin olive oil
2 tablespoons red wine vinegar
1 ripe avocado, sliced
2 large eggs
Fresh cilantro (optional)
Instructions
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. Taste and adjust seasoning if necessary.
Prep the steaks: Take your steaks out of the fridge about 30 minutes before cooking. Season generously with salt and pepper on both sides.
Cook the steaks: In a large skillet, heat the olive oil over medium-high heat. Add the steaks and sear for about 4-5 minutes on each side for medium-rare. Let rest for 5 minutes after cooking.
Fry the eggs: Wipe out the skillet and lower the heat to medium. Crack the eggs into the skillet and fry until the whites are set and the yolks are still runny, about 3-4 minutes.
Build your plate: Slice the steak against the grain, arrange on a plate, top with chimichurri, add avocado slices, and place a fried egg on top. Sprinkle with cilantro if using.
Notes
A delightful medley of textures and flavors that features perfectly seared steak, zesty chimichurri, creamy avocado, and crispy fried eggs.
