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Steak and Eggs with Basil-Mint Chimichurri Chiffonade


Steak and eggs is a pretty frequent dinner for us.

There is nothing better than a rib-eye grilled to perfection and fresh eggs from our chickens fried in a little olive oil.

No way to improve upon this quick, easy, delicious dinner.

Or so I thought...



I decided to kick last night's dinner up a notch with some fresh basil and mint.  It sounds like an odd combination, but I love both mint and basil and we have loads of both in our garden, so I really wanted to give it a try.

Although it sounds fancy, this steak sauce couldn't be easier to make.

It's a take on a traditional chimichurri that's popular in South America and usually has parsley and oregano in it, in addition to the garlic and olive oil.

Steak and Eggs with Basil-Mint Chimichurri Chiffonade

(serves two)

~Ingredients~
1 Cup extra-virgin olive oil
10 fresh mint leaves
8 fresh basil leaves
2 cloves garlic, minced
2 rib-eye steaks

~To Make~

Pick fresh basil and mint from your garden and chiffonade.


(Chiffonade, while sounding fancy, is really just the French word meaning 'making rags' and all you are doing is cutting your herbs into thin slices.)

To accomplish this, stack your leaves into a pile and then roll lengthwise into a cigar shape and cut at a 90 degree angle to create long thin strips.  Viola! Chiffonade!


 Chop the garlic finely and add both the herbs and garlic to the olive oil in a shallow dish and let sit at room temperature to marinate. Do this several hours before dinner to allow the flavors to meld. This is your chimichurri sauce.


When you are ready to eat, cook your steak. I usually just season the steaks with salt and pepper and 'grill' them in a bit of olive oil and butter in a cast iron frying pan to medium-rare.  Remove the steaks from the pan and set in the oil mixture, tent them with foil and let them sit for five minutes, turning once. 


 Fry two eggs in a bit of olive oil in the same pan, season with salt and pepper and plate.  

Plate the steaks and drizzle some of the basil-mint chimichurri chiffonade  over the top.  Serve with garlic bread and a nice glass of red wine. 



~Verdict~
 The flavor of the fresh herbs really worked with the steak.  I am going to try this on lamb next time. I think the addition of basil to my normal mint and garlic marinade will be really complimentary.

Steak and Eggs with Basil-Mint Chimichurri Chiffonade


Author:
Steak and eggs with basil-mint chimichurri chiffonade is the perfect week night "breakfast for dinner".

ingredients:

  • 1 cup extra-virgin olive oil
  • 10 fresh mint leaves
  • 8 fresh basil leaves
  • 2 cloves garlic, minced
  • 2 rib-eye steaks
  • 2 fresh eggs
  • Kosher salt
  • Fresh-ground pepper

instructions:

How to cook Steak and Eggs with Basil-Mint Chimichurri Chiffonade

Several Hours before Dinner
  1. Chiffonade the herbs. * To accomplish this, stack your leaves into a pile and then roll them lengthwise in a bunch into a cigar shape and then cut them at a 90 degree angle to create long thin strips. 
  2. Mince the garlic and add both the herbs and garlic to the olive oil in a shallow dish and let sit at room temperature to marinate. 
  3. Take your steaks out of the fridge and allow them to come to room temperature.
When you're Ready to Eat
  1. Season the steaks with salt and pepper and sear them in a bit of olive oil and butter in a cast iron frying pan to medium-rare.
  2. Remove the steaks from the pan and set in the oil mixture, tent them with foil and let them sit for five minutes, turning once.
  3. Fry two eggs in a bit of olive oil in the same pan, season with salt and pepper and plate.
  4. Thinly slice the rib eyes against the grain and arrange on the plates next to the eggs.
  5. Drizzle some of the basil-mint chimichurri chiffonade over the top. 

NOTES:

* "Chiffonade" while sounding fancy, is really just the French word meaning 'making rags' and all you are doing is cutting your herbs into thin slices or ribbons.

The flavor of the fresh herbs really worked well with the steak, but is also delicious on lamb or even fish.
Created using The Recipes Generator

**This is a wonderful Keto, Paleo or Whole30 recipe! 

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