Chimichurri Steak, Egg and Crispy Shallot Breakfast Bowl

Ingredients

• 1 bunch Coriander (Large bunch)
• 1 bunch Parsley (Large bunch)
• 1 Red onion (Small, finely diced)
• 3 cloves Garlic (Minced, for chimichurri)
• 1 Red chili (Finely diced)
• 2 tbsp Red wine vinegar
• 0.25 cup Extra-virgin olive oil (Add more as needed to reach the desired consistency)
• 1 tbsp Oregano
• Salt (To taste; also for boiling and seasoning the potatoes and steak)
• Black pepper (To taste, for chimichurri and steak)
• 2 bags Baby potatoes (Bag size not specified)
• 2 tbsp Oil (For the potatoes)
• 6 Shallots (Finely sliced)
• Vegetable oil (Enough to cover the shallots in the pan)
• 2 Steaks (Steaks of choice; size and cut unspecified)
• 1 clove Garlic (For cooking the steaks)
• Fresh thyme (Sprigs)
• 2 tbsp Butter (For basting the steak)
• 3 Eggs (For frying)
• Parmesan (For garnish)

Steps

1. 1

   Bring a pot of salted water to a boil. Add the baby potatoes and boil for 20 minutes, until they are easy to pierce with a fork.

2. 2

   While the potatoes boil, combine the coriander, parsley, diced red onion, minced garlic, red chili, red wine vinegar, olive oil and oregano in a bowl. Mix together. Add more extra-virgin olive oil as needed to loosen the chimichurri to the desired consistency, then season to taste with salt and pepper.

3. 3

   Drain the tender potatoes. Arrange them on a lightly oiled, parchment-lined tray and squash them down. Season with salt.

4. 4

   Bake the potatoes at 200°C / 390°F for 40–50 minutes.

5. 5

   Slice the shallots and place them in a cold pan. Add enough vegetable oil to cover them, then cook over low heat, stirring regularly, until crispy. The creator notes they slightly overcooked theirs.

6. 6

   Let the steaks come to room temperature, then season them with salt and pepper. Heat an oiled pan until very hot and add the steaks.

7. 7

   Cook the steaks for 2 minutes on the first side. Flip them, then add the butter, thyme sprigs and garlic to the pan.

8. 8

   Baste the steaks with the melted butter for 30 seconds, then continue cooking for another 1 minute 15 seconds (the source gives a total of about 1 minute 45 seconds to 2 minutes after flipping).

9. 9

   Pour the remaining butter over the steaks. Cover them lightly with foil and rest for the same length of time they were cooked—about 3 minutes 45 seconds to 4 minutes—then slice.

10. 10

    Cube the steak pieces.

11. 11

    Fry the eggs.

12. 12

    Assemble the bowls with the smashed potatoes, cubed steak and fried eggs. Finish with Parmesan, crispy shallots and more chimichurri.

Notes

The potato bag sizes, steak weights and cut, and amounts for several garnishes are not specified. The post does not state how much salt to use in the potato-boiling water. Its steak timing is retained as written; timing can vary with steak thickness. The post lists 2 tbsp oil for the potatoes and separately calls for oil in the potato tray and steak pan without specifying quantities.

Nutrition per serving

• breakfast
• main
• steak
• gluten-free
• high-protein
• crispy
• stovetop
• oven-baked