I have a love for chimichurri. It’s good on anything and everything, and the best part is that the longer it sits the tastier it is. It’s good on burgers (or any sandwich for that matter), roasted chicken, or my personal favorite paired with flank steak. I had some leftover flank I made for dinner one night, and the next day I was hankering for some leftovers. I’m currently up to my eyeballs in eggs, and everything is better with a dippy egg on top so I thought why not this too? Oh my Lord, talk about a deadly combination! This is one of those meals made with extremely simple ingredients that yield complex flavors you don’t want to miss out on!
Full disclosure, I am not Argentinian, nor have I ever been to Argentina. Chimichurri is an Argentinian staple that is their condiment of choice, much like American’s are with ketchup. This recipe for chimichurri is one that I have found (and tweaked to my taste for more heat and garlic) and claims to be “traditional”. Other recipes call for red onions and other ingredients that this and other “traditional” ones do not. Whether it’s technically traditional or not, it’s still delicious! But, I can’t say with 100% certainty this is exactly what you get in Argentina. I can say, the longer it sits, the more flavors develop. So I always make it in the morning first thing so that it has all day to sit allowing the flavors meld for several hours before dinner.
"Traditional" Chimichurri Recipe
- 1/3 cup coarse chopped parsley
- 3-4 Tablespoons red wine vinegar
- 4 garlic gloves finely minced
- 2 Tablespoons chopped fresh oregano
- 1 Tablespoon red pepper flakes
- Sea salt and cracked black pepper to taste
- 1/2 cup olive oil
Combine parsley through salt and pepper in a bowl well, drizzle olive oil over constantly stirring to create an emulsion. Taste and season more if needed. Cover with plastic wrap and let sit at room temperature.
Ingredients
- Flank steak
- Free Range Eggs
- Chimichurri
Directions
- Season flank steak liberally with coarse sea salt and cracked black pepper mopping up seasoning. Allow to sit at room temperature for 30 minutes.
- Preheat cast iron grill pan (or grill) over medium high heat and lightly coat with oil. When shimmering, gently lay steak away from you. If it doesn’t immediately sizzle take it back off and give it another try in a minute or so. You need that sizzle!
- Make sure steak has good char and grill marks before flipping, and cook to medium rare temperature.
- When steak is cooked, remove to a plate and loosely tent with foil to rest.
- While resting, preheat another pan on medium low coating pan with oil. When oil is shimmering about 5 minutes later gently crack eggs into pan on opposite sides of the skillet. Cover with a tight fitting lid until whites are just set but yolks are runny, approximately 3 minutes or less.
- Cut flank steak against the grain into thin strips. Liberally drizzle chimichurri sauce over. Top with sunny side up eggs seasoned with salt and cracked black pepper.
