Steak and Eggs Skillet with Chimichurri Potatoes

Why You’ll Love This Recipe

• One-skillet comfort: crispy potatoes, juicy steak tips, and silky eggs in one pan.
• Fresh, bright chimichurri cuts through the richness for perfect balance.
• Meal-flexible: great for brunch, busy weeknights, or a hearty breakfast-for-dinner.
• Restaurant sear at home with straightforward, home-cook-friendly steps.

Grocery List

• Produce: Yukon Gold potatoes, red bell pepper, small yellow onion, flat-leaf parsley, cilantro, fresh oregano (or dried), garlic, lemon, fresh rosemary (optional).
• Dairy: Unsalted butter, eggs.
• Pantry: Sirloin steak tips, extra-virgin olive oil, red wine vinegar, smoked paprika, garlic powder, red pepper flakes, kosher salt, black pepper.

Full Ingredients

Chimichurri

• 1 cup packed flat-leaf parsley, finely chopped
• 1/2 cup packed cilantro, finely chopped
• 1 tbsp finely chopped fresh oregano (or 1 tsp dried)
• 3 garlic cloves, minced
• 3 tbsp red wine vinegar
• 1 tbsp fresh lemon juice
• 1/2 tsp red pepper flakes
• 1/3 cup extra-virgin olive oil
• 3/4 tsp kosher salt
• 1/4 tsp freshly ground black pepper

Potatoes & Peppers

• 1.5 lb Yukon Gold potatoes, cut into 3/4-inch cubes
• 2 quarts water + 1 tbsp kosher salt (for parboiling)
• 1 red bell pepper, diced
• 1 small yellow onion, diced
• 2 tbsp olive oil
• 1 tbsp unsalted butter
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1 tsp chopped fresh rosemary (optional)
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper

Steak

• 1.5 lb sirloin steak tips (or flap/bavette), cut into 1-inch pieces
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/2 tsp garlic powder
• 1 tbsp olive oil
• 1 tbsp unsalted butter

Eggs & Finish

• 4 large eggs
• 1 tbsp unsalted butter
• Flaky salt and extra chopped parsley, for serving

Step-by-Step Instructions

Step 1: Make the chimichurri

In a small bowl, combine the parsley, cilantro, oregano, garlic, red pepper flakes, red wine vinegar, lemon juice, salt, and pepper. Whisk in the olive oil until the sauce looks glossy and cohesive. Let it stand at room temperature for at least 10 minutes so the flavors bloom. Taste and adjust salt or acidity as needed.

Step 2: Parboil the potatoes

Bring 2 quarts of water and 1 tablespoon kosher salt to a boil in a medium pot. Add the potato cubes and cook for 6 minutes, just until the edges are slightly tender. Drain well, then return the potatoes to the hot pot to steam-dry for 3 minutes. Shake the pot gently to rough up the surfaces; this helps the edges get extra crispy in the skillet.

Step 3: Crisp the potatoes and peppers

Heat a 12-inch cast-iron skillet over medium-high heat. Add 2 tablespoons olive oil and 1 tablespoon butter. When hot and shimmering, add the potatoes in a single layer. Cook undisturbed for 6 to 7 minutes until deeply golden on the first side. Flip and cook 4 to 5 minutes more. Add the onion, bell pepper, rosemary (if using), smoked paprika, garlic powder, salt, and pepper. Cook, stirring, for 3 to 4 minutes until the peppers and onions are tender and lightly charred. Transfer the mixture to a warm platter or keep it in a 200°F oven while you cook the steak.

Step 4: Sear the steak tips

Pat the steak pieces very dry. Season with 1 teaspoon kosher salt, 1/2 teaspoon black pepper, and 1/2 teaspoon garlic powder. Return the skillet to high heat and add 1 tablespoon olive oil. When the oil is just smoking, add half the steak in a single layer. Sear undisturbed for 2 minutes, then flip and cook 1 to 2 minutes more. Add 1/2 tablespoon butter and toss for 30 seconds to glaze. Transfer to a plate and repeat with the remaining steak and the remaining 1/2 tablespoon butter. Cook to an internal temperature of 125–130°F for medium-rare (135°F medium). Rest the steak for 5 minutes so the juices redistribute.

Step 5: Cook the eggs

Reduce the heat to medium-low. If the skillet looks dry, add 1 tablespoon butter. Crack in the eggs, season lightly with salt and pepper, and cover with a lid. Cook for 3 to 4 minutes for sunny-side-up with set whites and runny yolks. For over-easy, flip and cook an additional 15 to 30 seconds.

Step 6: Assemble and finish

Return the potato-pepper mixture to the skillet and warm for 1 minute, tossing to pick up any flavorful browned bits. Nestle the steak tips over the potatoes and slide the eggs on top. Spoon 6 to 8 tablespoons of chimichurri over the steak and potatoes, letting it cascade between the textures. Finish with flaky salt and a shower of chopped parsley. Serve the remaining chimichurri at the table.

Pro Tips

• Dry equals crisp: Pat steak and potatoes very dry before searing; moisture inhibits browning.
• Do not crowd the pan: Sear steak in two batches for a deep crust instead of steaming.
• Parboil pays off: A quick boil + steam-dry gives potatoes fluffy centers and shatter-crisp edges.
• Use an instant-read thermometer: Pull steak at 125–130°F for perfect medium-rare.
• Keep warm without overcooking: A 200°F oven holds potatoes crisp while you finish steak and eggs.

Variations

• Smoky heat: Add 1 finely chopped jalapeño to the skillet with the peppers and increase red pepper flakes in the chimichurri to 1 tsp.
• Sweet potato swap: Use 1.5 lb sweet potatoes; parboil 4 minutes instead of 6 and reduce skillet time slightly.
• Scrambled or poached: Swap sunny-side-up for soft scrambled eggs or top with 4 poached eggs for a lighter finish.

Storage & Make-Ahead

Chimichurri can be made up to 5 days ahead; refrigerate in a covered jar and bring to room temperature before serving. Parboil potatoes up to 48 hours in advance; drain, cool, and refrigerate. Leftover steak, potatoes, and peppers keep in an airtight container for up to 3 days; reheat in a 400°F oven for 10 to 12 minutes or in a skillet over medium heat with a splash of oil. Eggs are best cooked fresh; make new eggs when reheating leftovers. Chimichurri also freezes well for up to 2 months.

Nutrition (per serving)

Approximate: 820 calories; 48 g protein; 36 g carbohydrates; 50 g fat; 4 g fiber; 780 mg sodium. Values will vary based on exact ingredients and how much chimichurri you use.