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+ servings
5 from 1 vote
a skillet next to a fire filled with fried eggs, sliced steak, and potatoes topped with charred scallion chimichurri
Steak and Eggs with Charred Scallion Chimichurri
Prep Time
20 mins
Cook Time
1 hr 15 mins
Total Time
1 hr 35 mins
 

This Steak and Eggs with Charred Scallion Chimichurri is made with steak, potato, eggs topped off with homemade charred scallion chimichurri.

Course: Main Course
Cuisine: American
Keyword: Steak and Eggs with Charred Scallion Chimichurri
Servings: 4 people
Calories: 684 kcal
Author: Derek Wolf
Ingredients
Steak:
  • 3-4 Steaks preferably NY Strips or Ribeyes
  • 3-4 Fresh Eggs
  • 1.5 tbsp Kosher Salt
  • 1.5 tbsp Black Pepper
  • 1.5 tbsp Garlic Powder
  • 1.5 tbsp Canola Oil
Charred Scallion Chimi:
  • 4-5 stalks of Scallions
  • 2 tbsp Chopped Cilantro
  • 1.5 tbsp Finely Diced Red Onions
  • 1.5 tbsp Minced Garlic
  • 1.5 tbsp Red Wine Vinegar
  • 1 tbsp Red Chili Flakes
  • Olive Oil as needed
  • Salt as needed
Potatoes:
  • 2.5 cups Chopped Potatoes
  • 1.5 tsp Kosher Salt
  • 1.5 tsp Black Pepper
  • 1.5 tsp Garlic Powder
  • 1.5 tsp Smoked Paprika
  • 2 tbsp Unsalted Butter
  • 1.5 tbsp Canola Oil
Instructions
  1. Lather your steaks with oil and season thoroughly with salt, pepper and garlic powder. Add some oil to your cubed potatoes and season with salt, pepper, garlic and smoked paprika.
  2. Preheat your fire for direct cooking at medium high heat (around 375F).
  3. Add your steaks to cook over the flames for 3-3.5 minutes per side or until they reach 120F internal. Once the steaks are done, pull them off and let them rest for 15 minutes. Once the steaks are done, add your scallions to the grill and char them (about 2-3 minutes). Once they are charred pull them off and set to the side.
  4. Add a cast iron skillet to preheat over the fire with a little canola oil for 1 minute. Once nice and hot, add the potatoes to cook for about 15 minutes making sure to stir frequently. When the potatoes are softened, push to one side of the skillet and add butter and oil to the empty side. Add your eggs to the skillet and let cook to your desired doneness. Once done, pull the skillet off and let cool for 2-3 minutes.
  5. For the charred scallion chimichurri, take your charred scallions and chop off the root bulbs and begin slicing into thin pieces. Add your scallions to a bowl along with the rest of the chimichurri ingredients. Mix and set to the side.
  6. Slice your steaks up and serve with the potatoes, eggs and top with the Charred Scallion Chimichurri. Enjoy!

Recipe Video

Nutrition Facts
Steak and Eggs with Charred Scallion Chimichurri
Amount Per Serving
Calories 684 Calories from Fat 396
% Daily Value*
Fat 44g68%
Saturated Fat 16g100%
Trans Fat 1g
Polyunsaturated Fat 5g
Monounsaturated Fat 21g
Cholesterol 241mg80%
Sodium 3671mg160%
Potassium 1254mg36%
Carbohydrates 32g11%
Fiber 5g21%
Sugar 2g2%
Protein 43g86%
Vitamin A 1493IU30%
Vitamin C 29mg35%
Calcium 90mg9%
Iron 6mg33%
* Percent Daily Values are based on a 2000 calorie diet. Nutrition Disclaimer: We are not dietitians or nutritionist. Nutritional information on overthefirecooking.com comes from online calculators. While we attempt to make this information accurate, it should only been viewed as an estimate.