Time: 2 hours 35 minutes
Complexity: easily
Servings: 4

Argentines know a thing or two about delicious beef, and they invented a special chimichurri sauce made from parsley, garlic, and butter. It's the perfect accompaniment to grilled steak! The sauce is usually served as a side dish, but try marinating your steaks in chimichurri for an even more delicious experience.

Ingredients:

Chimichurri

• 1/4 cup apple cider vinegar
• 1/4 cup extra-virgin olive oil
• 1 teaspoon dried Mexican oregano
• 0.5 tsp red pepper flakes
• 8 cloves of garlic
• 2 bunches of fresh parsley

Steaks

• 2 New York steaks, 2-2.5 cm thick.

Eggs

• 8 large eggs
• 2 tablespoons unsalted butter

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

eggs, beef, parsley, apple cider vinegar, oregano

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Preparation:

Step 1
• Chimichurri:
  
  Place the vinegar, olive oil, oregano, chili flakes, garlic, and parsley in a food processor. Season with salt and pepper and process until smooth. Place half the chimichurri in a large zip-lock bag, and set the rest aside for serving.
Step 2
• Steaks:
  
  Place the steaks in the bag with the chimichurri, making sure they are completely covered. Seal the bag and let sit at room temperature for 2 hours.
Step 3
• Preheat a grill pan over medium-high heat. Remove the steaks from the bag, removing as much of the chimichurri as possible. Season the steaks with salt and pepper. Grill for 2-3 minutes on one side, then flip and grill until the internal temperature reaches 125°F (51°C) for medium-rare, another 2-3 minutes. Transfer the steaks to a plate, cover, and let rest for 10 minutes.
Step 4
• Eggs:
  
  Whisk the eggs in a large bowl with 2 teaspoons of water until foamy. Melt the butter in a large nonstick skillet over low heat. Once melted, tilt the pan to coat the bottom and sides. Pour the eggs into the skillet and cook until they begin to coat the bottom and sides in a thin layer, about 30 seconds. Using a whisk, gently swirl the eggs, breaking up any eggs stuck to the corners and sides of the pan.
Step 5
• Cook the eggs for another 30 seconds, then whisk again. Repeat this step until the scrambled eggs are almost set but still moist, about 6 minutes total. Season with salt and pepper. Remove the pan from the heat and continue whisking the eggs for about 30 seconds. Serve with the steaks and the remaining chimichurri.

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