The first time I saw steak and eggs on a menu, I was convinced it was a mistake. I honestly thought the diner meant “bacon” instead of “steak.” Sure enough, I was wrong. My love for steak is as strong as my love for sunny-side-up eggs, and in that moment, my worlds collided. As much as I love this classic dish, I’ve also been burned by many badly cooked steaks. Without a proper thick-cut, well-marbled steak, this dish just shouldn’t exist. This version really does focus on the steak part. Yes, the eggs matter, but for this dish to shine, you’re going to have to make friends with a butcher.
Instructions
Steak
1 bone-in rib steak (2 pounds and about 2½ inches thick)
1 tablespoon (15 mL) canola oil, plus more for rubbing steak
1 teaspoon (5 mL) salt
1 teaspoon (5 mL) black pepper
Grilled Onions
1 red onion
1 white onion
1 tablespoon (15 mL) canola oil
Chimichurri Sauce
6 cloves garlic, peeled
1 cup (250 mL) cilantro leaves
Juice of 2 limes
½ cup (125 mL) extra-virgin olive oil
1 teaspoon (5 mL) salt
For Serving
6 large eggs
1 tablespoon (15 mL) unsalted butter
8 corn tortillas
Now this is a steak!
Preheat the oven to 350F. Allow the steak to rest at room temperature for 15 minutes. Rub both sides of the steak with a little bit of canola oil, then season with salt and pepper. Heat a large cast-iron frying pan over high heat. Pour 1 tablespoon of canola oil on a piece of paper towel and wipe the pan. Add the steak to the pan and sear for 3 minutes on each side. Be sure to stand the steak on its side and render the fat for 2 to 3 minutes. Lay the steak down in the pan, transfer the pan to the oven and cook for 12 minutes for a medium-rare steak, 15 minutes for medium, or 18 minutes for medium-well. Remove the steak from the oven, transfer it to a cutting board and set aside to allow it to rest.
Now for all the fixings
Slice the red and white onions ½-inch thick and separate the slices into rings. Heat the canola oil in a medium grill pan over mediumhigh heat. Add the onions and cook for 5 to 6 minutes, or until they begin to soften. Remove from the pan while they still have a little firmness and are not too soggy.
To make the chimichurri sauce, place the garlic, cilantro, lime juice, olive oil and salt in a food processor and blend for 1 to 2 minutes, until the garlic and cilantro are fully processed.
Crack the eggs into a bowl and whisk until smooth. Melt the butter in a large non-stick frying pan over medium heat. Pour the eggs into the pan and cook, stirring frequently, until cooked through but still soft and moist, about 8 minutes. Use a wooden spoon or rubber spatula to remove the scrambled eggs from the pan. In the same pan over medium-high heat, lightly toast the tortillas.
Slice the steak off the bone, then thinly slice the meat against the grain. Serve family style by fanning steak slices on a large plate beside the bone. Drizzle some chimichurri sauce over the steak. Arrange the scrambled eggs, grilled onions and tortillas on a platter and serve the rest of the chimichurri sauce on the side.
