This steak and eggs recipe is a California take on a classic hearty meal. It can be made paleo, and the chimichurri is loaded with anti-inflammatory and alkaline ingredients like herbs, lemon juice, and spices. It comes together so quickly and is perfect for any meal. This steak and eggs recipe adapted from Gjusta in Venice, CA to the best of my memory!
Gjusta is one of my favorite restaurants in LA, in spite of its terrible service, long waits, zero parking, zero seating, and generally inhospitable vibe. the food is good enough to compensate for all of those misses. i go for breakfast, i go for aperitivi, i go on the way to the airport. this steak and eggs dish is super protein packed, and if you give the slice of delicious bread to your friend, is paleo/whole30.
Gjusta-inspired steak and eggs
Ingredients
Chimichurri
- ½ cup of olive oil
- ¼ cup of red wine vinegar
- 3 garlic cloves
- 1 tablespoon salt & pepper
- 1 teaspoon preserved lemon
- 1 bunch of cilantro
Steak
- 8 oz of flank steak
- 1 tablespoon salt & pepper
- 1 tablespoon canola oil
Eggs
- 4 eggs
- 1 teaspoon canola oil
- splash of water
- optional: slice of country style sourdough bread
Instructions
- make the chimichurri: combine all ingredients in a food processor and pulse until combined.
- make the steak: salt & pepper the flank steak. if you plan ahead, since it's a tougher cut of meat, salt and pepper it the night before, but if you do it ~30 min ahead or in real time, that's okay too. heat a skillet until it's smoking, and add in some high smoke point oil (sunflower or ghee) and sear 3-4 min each side. set aside to rest. (or use leftovers!
- fry the eggs: using the same pan, and again use a high smoke point oil, and slide however many eggs you're frying up, 1-2 per person. using the julia turshen trick, insert a splash of water into the pan and cover for about 45 seconds-1 minute, so as the eggs are frying, the whites firm up from the steam as well.
- toast the bread: again, same pan, throw a few slices of thickly-cut country-style sourdough bread to toast up until they are nice-n-brown
- plate the food: slice the steak thinly, and serve about 4oz per person. plate the eggs, sprinkling with maldon. drizzle chimichurri over the steak.