My herb sauce is similar to chimichurri, but I use about ¼ of the oil. I like to keep it about the fresh herbs. Hope you love it!
Jen’s Steak and Eggs with an Herb Sauce and Tomatoes
16-24 oz steak – Depends on how hungry your tribe is
Salt and Pepper
Season as early as you can to let the flavor penetrate the meat. Morning of is great. The night before is better. And two nights before is best. It’ll rest in the fridge, uncovered. Set on the counter an hour before you’re cooking it to let it come to room temp so it’ll cook more evenly.
If you’d like to use my lazy egg method, pop an oven proof skillet onto a rack at the top of your oven and turn it to 400 degrees F. Skip it you’re just going to pan fry them.
The Herb Sauce
Whiz in a food processor til you have a nice sauce with no weirdly big chunks:
1 bunch parsley – stems removed
1 bunch cilantro – just trim the very ends of the stems. Cilantro’s tender and the stems taste just like the leaves, so you might as well get all the veg you paid for! If you’re in the 10% that finds cilantro to taste like soap, just use the leaves of another bunch of parsley!
2 cloves garlic – pressed or minced
1 teaspoon paprika – I like Penzey’s smoked
½ teaspoon red pepper flakes
¼ teaspoon salt
¼ teaspoon pepper
1 Tablespoon red wine vinegar
1 lemon – zest and juice
¼ cup plus 2 Tablespoons olive oil
Slice and sprinkle with salt. Ignore the tomato tops off to the side. We have 3 doggies and they love tomato tops. They can smell when I cut them and come running for their treat. 😀
Grill the steak or give it a stove top cast iron sear in butter and olive oil, turning often to desired doneness. Mine’s an internal temp 118 degrees F. Rest. Slice.
8 eggs (or 2 per person)
My lazy egg method: Crack into a bowl. Add a little fat of your choice to that hot skillet, pour the eggs in, and put them right under the broiler and broil til your desired doneness. Mine’s 2 minutes for perfectly set whites and fabulously runny yolks.
Or cook them on the stove if that’s your jam!
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I get asked about my spice wall all the time. The magnetic tins on the wall are great for any spices or salt-free blends. Salt corrodes the tins, so anything with salt is in a glass jar on the counter underneath. Spices stay fresh for about 6 months to a year, so you don’t want more tins than you’ll use up in that time.
My favorite knife. It’s a 7″ full tang Santoku. Full tang just means that the blade runs the full length of the knife. The blade and handle aren’t two separate components, so there’s no breaking point. I chose the Ikon handle design, which is wonderfully ergonomic. I have spent hours on a produce sculpture before and my hand was just as comfy at the end. It’s worth the pennies.