Green Eggs & Steak for Two

INGREDIENTS

For the Chimichurri:

• ¼ cup chopped fresh flat-leaf parsley
• ¼ cup chopped fresh oregano
• 4 sprigs fresh mint
• 2 garlic cloves, minced
• ¼ cup extra-virgin olive oil
• Juice of ½ lime
• Kosher salt and freshly ground black pepper
• Pinch of red pepper flakes

For the Steak and Eggs:

• 1 (6-ounce) bone-in rib-eye or sirloin steak
• Kosher salt and freshly ground black pepper
• 2 tablespoons unsalted butter, plus more as needed
• 2 large eggs

Yield: 2 servings; Prep Time: 10 minutes; Cook Time: 15 minutes; Total Time: 25 minutes.

DIRECTIONS

1. For the chimichurri: Combine all the ingredients in a medium bowl and stir to fully incorporate. Set aside.
2. For the steak and eggs: Season the steak with salt and pepper.
3. In a large cast-iron skillet, melt the butter over medium-high heat. Place the steak on one side of the skillet, leaving room for the eggs. Cook until the steak has a dark brown sear, 3 to 4 minutes per side for medium-rare. If the pan gets dry, add another tablespoon of butter. Reduce the heat to medium-low and add the eggs. Season with a pinch of salt and pepper. When the whites start to set, cover the skillet with a lid and cook for 2 to 3 minutes more.
4. Serve with the Chimichurri Sauce.

Source www.tastingtable.com