Grilled steak and eggs Argentinean style

  • Preparation Time15 mins
  • Cooking Time4 mins
  • DifficultyEasy
For chimichurri:
450g packed fresh parsley leaves
1 Tbsp fresh oregano leaves
225g coriander leaves
4 cloves garlic
1 tsp smoked spanish paprika
56ml red wine vinegar
110ml extra-virgin olive oil
Salt and freshly ground black pepper
Grilled steak and sausages:
extra-virgin olive oil
2 (226g) filet mignon
.5kg chorizo sausage
.5kg hot Italian sausage links
Oil, for brushing
Salt and freshly ground black pepper
Eggs:
8 large eggs
Salt and freshly ground black pepper
Garlic toast, for serving, recipe follows
Grilled garlic toast:
2 garlic cloves, cut in 1/2
8 (.5-cm thick) slices country bread
Extra-virgin olive oil
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.

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