Brunch steak with chimichurri sauce and egg
Chimichurri, a fresh and tangy sauce made of herbs, garlic and vinegar, typically is served alongside grilled meats in Argentina.
Chef/owner David LeFevreManhattan Beach Post (MB Post)
, Manhattan Beach
To print this recipe, choose a print size:
4 cloves garlic
1/4 cup red wine vinegar
1 tsp. smoked paprika
1/2 tsp. chili flakes
1/2 tsp. salt
1/2 cup olive oil
1/2 bunch parsley, chopped
3 sprigs oregano, chopped
4 bunches broccolini
8 (8-oz.) skirt steaks
Salt and pepper, to taste
For chimichurri sauce: Using a mortar and pestle, make a paste out of garlic, red wine vinegar, smoked paprika, chili flakes and salt. Slowly add olive oil to emulsify. Fold in parsley and oregano.
Remove tough ends from broccolini and blanch broccolini in salted water for 1 minute. Shock in an ice bath to chill completely. Dry well and coat with a little olive oil and salt. Set aside.
Season steaks with salt and pepper. Grill both sides for about 4 minutes and let rest in a warm place for 4 minutes. Meanwhile, grill broccolini until lightly browned and fork-tender. Butter a nonstick pan and cook eggs over low heat just until "over easy."
Cut grilled broccolini into bite-sized pieces and arrange on 8 plates. Thinly slice steaks against the grain and arrange on top of broccolini. Spoon a small amount of chimichurri on top of steak and finish with an egg.