Go Back
+ servings
a skillet next to a fire filled with fried eggs, sliced steak, and potatoes topped with charred scallion chimichurri
Print Recipe
5 from 1 vote

Steak and Eggs with Charred Scallion Chimichurri

This Steak and Eggs with Charred Scallion Chimichurri is made with steak, potato, eggs topped off with homemade charred scallion chimichurri.
Prep Time20 minutes
Cook Time1 hour 15 minutes
Total Time1 hour 35 minutes
Course: Main Course
Cuisine: American
Servings: 4 people
Author: Derek Wolf



  • 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


  • 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


  • 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.
  • Preheat your fire for direct cooking at medium high heat (around 375F).
  • 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.
  • 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.
  • 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.
  • Slice your steaks up and serve with the potatoes, eggs and top with the Charred Scallion Chimichurri. Enjoy!



Calories: 684kcal | Carbohydrates: 32g | Protein: 43g | Fat: 44g | Saturated Fat: 16g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 21g | Trans Fat: 1g | Cholesterol: 241mg | Sodium: 3671mg | Potassium: 1254mg | Fiber: 5g | Sugar: 2g | Vitamin A: 1493IU | Vitamin C: 29mg | Calcium: 90mg | Iron: 6mg