Grilled steak and eggs Argentinean style

For the chimichurri:
1) Combine the parsley, oregano, coriander seeds and garlic in a food processor and pulse until coarsely cutletped. Add the paprika, vinegar, oil and salt and pepper, to taste, and process until smooth. Scrape into a bowl and let sit at room temperature for 30 minutes before serving.

*The sauce can be made 8 hours in advance tightly covered and refrigerated. bring to room temperature before serving.

For the steak and sausages:
2) Heat the griddle to high. Brush the steak and sausages with oil and season with salt and pepper, to taste. Griddle the steak until golden brown and slightly charred on both sides and cooked to medium-rare doneness, about 4 minutes per side. 3) Cook the sausages until golden brown on both sides and just cooked though, about 15 minutes. Remove the steak and sausages from the griddle to a cutting board and let rest for 10 minutes. Slice and reserve.

For the eggs:
4) Heat a large cast iron pan on top of the griddle. Once the pan is hot add the butter and eggs and either fry or scramble. Remove the eggs to a serving platter and top with the chimichurri and sliced sausages. Arrange the steak around the eggs and serve with garlic toast.

Grilled garlic toast:
Heat the griddle to high. Toast bread on both sides until lightly golden brown, about 20 seconds per side. Remove from griddle, rub with the cut side of garlic and drizzle with olive oil.