Chimichurri Steak and Egg Hash: A Hearty Skillet Meal

Chimichurri steak and egg hash is a hearty, one-pan meal that combines crispy potatoes, tender steak, and runny eggs, all brought together with a vibrant, herbaceous chimichurri sauce. Originating from the flavors of Argentine chimichurri, this dish is a satisfying breakfast-for-dinner option that’s both rustic and full of fresh, zesty flavor. The acidity of the chimichurri cuts through the richness of the steak and eggs, while the crispy potatoes provide a comforting base.

Ingredients

1 lb (450 g) sirloin steak, trimmed and cut into 1/2-inch cubes
1 1/2 lbs (680 g) russet potatoes, peeled and cut into 1/2-inch cubes
1/2 cup (120 ml) olive oil, divided
1/2 cup (20 g) fresh parsley, finely chopped
1/4 cup (10 g) fresh cilantro, finely chopped
2 tbsp (30 ml) red wine vinegar
3 cloves garlic, minced
1/2 tsp (1 g) dried oregano
1/2 tsp (1 g) red pepper flakes (optional, for heat)
Salt and freshly ground black pepper, to taste
1 medium yellow onion, diced
1 red bell pepper, diced
4 large eggs
Fresh parsley or cilantro for garnish (optional)

Instructions

Make the chimichurri: In a small bowl, combine the parsley, cilantro, red wine vinegar, minced garlic, oregano, and red pepper flakes (if using). Whisk in 1/4 cup (60 ml) of the olive oil. Season with salt and pepper to taste. Set aside to let the flavors meld while you prepare the rest of the dish.
Cook the potatoes: Place the cubed potatoes in a large skillet and cover with cold water. Bring to a boil over high heat, then reduce to a simmer and cook for 5 minutes. Drain well and pat dry with a clean towel.
Sear the steak: In a large cast-iron or heavy-bottomed skillet, heat 2 tablespoons (30 ml) of the olive oil over medium-high heat until shimmering. Season the steak cubes generously with salt and pepper. Add the steak in a single layer (work in batches if necessary) and cook without moving for 2-3 minutes per side, until browned on all sides but still pink in the center. Transfer the steak to a plate and set aside.
Crisp the potatoes: In the same skillet, add the remaining 2 tablespoons (30 ml) of olive oil. Add the parboiled potatoes and spread them into an even layer. Cook over medium-high heat, stirring occasionally, for 8-10 minutes, until golden brown and crispy on all sides.
Add aromatics: Add the diced onion and bell pepper to the skillet with the potatoes. Cook for 4-5 minutes, until the vegetables have softened and the onions are translucent.
Combine and heat: Return the seared steak to the skillet with the potatoes and vegetables. Stir to combine and cook for 1-2 minutes, just until the steak is warmed through. If you prefer your steak more well-done, cook it a bit longer at this stage.
Cook the eggs: Make four wells in the hash mixture. Crack one egg into each well. Cover the skillet and cook over low heat for 4-6 minutes, until the egg whites are set but the yolks are still runny. If you prefer firmer yolks, cook for 7-8 minutes.
Finish and serve: Drizzle the chimichurri sauce over the entire skillet, or serve it on the side. Garnish with fresh parsley or cilantro, if desired. Serve immediately.

Tips

Substitutions: You can use flat iron or flank steak instead of sirloin. For a milder flavor, reduce the red pepper flakes. If you don’t have cilantro, use all parsley, or try mint for a different twist.
Make ahead: The chimichurri can be made up to 3 days in advance and stored in the refrigerator. Bring it to room temperature before serving.
Common mistake: Don’t overcrowd the pan when searing the steak or crisping the potatoes. Overcrowding traps steam and prevents browning. Cook in batches if needed.
Egg safety: For food safety, the eggs should be cooked until the whites are completely set and the yolks begin to firm up. If you prefer runny yolks, that’s fine, but ensure the whites are fully cooked. The USDA FSIS recommends cooking egg dishes to a safe minimum internal temperature of 160°F (71°C), but for sunny-side-up or over-easy eggs, the white should be firm and the yolk can remain runny if you accept the risk.

Serving Suggestions

Serve this steak and egg hash straight from the skillet for a rustic family-style meal. It pairs well with warm crusty bread or a simple green salad dressed with lemon vinaigrette. For a complete brunch spread, add fresh fruit or a light yogurt parfait on the side. A glass of malbec or a cold beer would complement the rich flavors nicely.

Variations

Sweet potato hash: Swap the russet potatoes for sweet potatoes for a slightly sweeter, more nutritious twist.
Add greens: Stir in a handful of fresh spinach or kale during the last 2 minutes of cooking until wilted.
Spicy version: Add a diced jalapeño or serrano pepper with the onion and bell pepper for extra heat.
Breakfast burrito: Spoon the hash into warm tortillas and roll up for a portable breakfast burrito.

Storage and Reheating

Store any leftover hash (without the eggs) in an airtight container in the refrigerator for up to 3 days. The eggs are best eaten fresh, but you can store them separately for up to 2 days. To reheat, place the hash in a skillet over medium heat, stirring occasionally, until heated through (about 5-7 minutes). Add a splash of water or oil to prevent sticking. Reheat leftovers to an internal temperature of 165°F (74°C) for food safety. The chimichurri can be stored in a jar in the refrigerator for up to 3 days.

Frequently Asked Questions

Can I use a different cut of steak? Yes, any tender cut like ribeye, strip steak, or even tenderloin works well. For a budget-friendly option, use flank or skirt steak, but be sure not to overcook them as they can become tough.

Can I make this dish vegetarian? Absolutely! Omit the steak and add extra vegetables like mushrooms, zucchini, or bell peppers. You can also add a can of drained black beans for protein. The chimichurri will still provide a burst of flavor.

How do I get the potatoes extra crispy? The key is to parboil them first, then dry them thoroughly before frying. Also, make sure your oil is hot before adding them and don’t stir too often—let them develop a golden crust.

Can I use frozen potatoes? Yes, you can use frozen diced potatoes. Skip the parboiling step and cook them directly in the skillet, adding a few extra minutes to the cooking time. Make sure they are fully browned and heated through.

Is chimichurri always spicy? No, traditional chimichurri is not usually spicy. The red pepper flakes are optional and can be omitted for a milder sauce. The heat comes from the red pepper flakes, not the herbs.

What if I don’t have red wine vinegar? You can substitute with white wine vinegar, sherry vinegar, or even apple cider vinegar. Each will change the flavor slightly, but all will work well in this recipe.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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