Steak and Eggs with Chimichurri

Ingredients

Main Dish:

2

New York Strip steaks, ~ 13 oz. each, 1 inch thick

2 tbsp

olive oil

1 tsp

kosher salt

1 tsp

freshly ground pepper

2 tbsp

butter

4

Naturegg Omega 3 shell eggs

1 pound / 454 g

baby potatoes, blanched 5 min in boiling water

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Chimichurri Sauce:

1

bunch fresh parsley

2 tbsp

dried oregano

2

seedless red chili pepper, diced

1

French shallot, chopped

3 tbsp

red wine vinegar

1/2 cup

olive oil

salt and freshly ground black pepper, to taste

Directions

1. Remove steaks from the refrigerator and let them rest back to room temperature for 30 minutes.

2. Rub each steak with 1 tablespoon of oil and season all over with 1 ½ teaspoons of salt and 1 teaspoon of pepper.

3. Light up the BBQ. Place the steaks on the grill and cook them turning twice, until a deep golden crust begins to form on both sides of the steak. About 4 minutes per side.

4. Use a meat thermometer to check doneness if available: 120-125°F (approx. 49-52°C) for rare, 130°F (approx. 54°C) for medium-rare.

5. Transfer the steaks to a cutting board and let them rest for about 10 minutes.

6. Meanwhile, heat the remaining oil in a flat BBQ griddle over medium heat until shimmering. Add the potatoes and press lightly so that they are colored on both sides. Drizzle chimichurri over potatoes.

7. Crack the Naturegg Omega-3 eggs onto the BBQ plate/griddle and cook them for 3 to 4 minutes, until the white is set and the edges begin to brown slightly. Remove the eggs with a spatula and season to taste with salt and pepper.

8. Cut the steaks into 1-inch (approx. 2.5 cm) strips on the bias, against the grain of the meat.

9. Serve the steaks, placing one Naturegg Omega-3 egg on top for each dish. Garnish with herbs and season to taste with more salt, pepper and paprika.

10. Chimichurri Sauce:

11. Finely chop the fresh parsley and the oregano.

12. Mix the chopped parsley, shallot, oregano and jalapeño chillies in a bowl.

13. Add the red wine vinegar and olive oil to the bowl. Mix all ingredients until smooth.

14. Season to taste with salt and freshly ground black pepper. Taste and adjust seasonings if necessary.

15. Let the chimichurri stand for at least 30 minutes before using, to allow the flavors to blend and develop

Tips

1. Tools needed: BBQ with cast-iron plate, spatula, BBQ safe tongs, meat thermometer