Chimichurri Steak & Eggs with Avocado 🥩🍳

Chimichurri Steak & Eggs with Avocado 🥩🍳 Juicy sliced beef steak, crispy-edged sunny eggs, creamy avocado, and a punchy fresh chimichurri-style topping—this high-protein plate is an absolute banger for breakfast, brunch, or dinner. 𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬 8 oz (225 g) beef steak 2 large eggs 1 ripe avocado, sliced into wedges 1 tbsp olive oil ½ tsp garlic powder Salt and freshly cracked black pepper ½ tsp red pepper flakes Fresh Chimichurri Topping ¼ cup finely chopped fresh parsley 2 tbsp finely chopped red onion 2 tbsp diced red bell pepper 1 green onion, finely chopped 1 garlic clove, minced 1½ tbsp olive oil 1 tbsp fresh lime or lemon juice Pinch of salt and chili flakes 𝐃𝐢𝐫𝐞𝐜𝐭𝐢𝐨𝐧𝐬 Make the chimichurri: Mix parsley, red onion, red pepper, green onion, garlic, olive oil, citrus juice, salt, and chili flakes. Let it sit while you cook the steak. Season the beef generously with salt, black pepper, and garlic powder. Heat a skillet over high heat with a little olive oil. Sear the steak for about 3–5 minutes per side, depending on thickness and preferred doneness. Rest for 5 minutes, then cut into thick bite-size slices. In the same skillet, fry the eggs sunny-side up until the whites are set with golden, crispy edges while the yolks stay bright and runny. Slice the avocado into thick wedges and season with black pepper and red pepper flakes. Arrange the two fried eggs along the left side, sliced steak through the center, and avocado wedges around the right side. Spoon the fresh chimichurri generously down the middle of the beef. Dig in while everything's hot! Prep Time: 12 minutes | Cooking Time: 15 minutes | Total Time: 27 minutes Kcal: ~790 | Servings: 1 large serving

Good

% Daily Values based on a 2,000 calorie diet

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