Chef Lindsay O'Neill Aussie Grassfed Steak and Pasture-Raised Eggs with Fresh Chimichurri
- Prep time 20Min
- Cook time 10Min
- Technique Pan Fry / Saute
- Meat Beef
- Cut Sirloin
- Serves 2
A protein-rich breakfast of Aussie grassfed steak and pasture-raised eggs topped with vibrant fresh chimichurri, to support steady energy, iron absorption and morning metabolic balance.
Ingredients
- 4 oz Aussie grassfed sirloin steak
- 2 pasture-raised eggs
- 1 tablespoon ghee or butter
- 1 tablespoon fresh parsley, finely chopped
- 2 tablespoons fresh cilantro, finely chopped
- 1 garlic clove, minced
- 2 tablespoons olive oil
- 1 teaspoon red wine vinegar
- Celtic sea salt, to taste
- Red pepper flakes, to taste
- 1-2 sprigs of rosemary
- 1 fresh lemon, cut in half
Method
Season the steak with Celtic salt and red pepper and let it rest at room temperature for 1-2 hours.
Heat ghee or butter in a cast iron pan over medium-high heat. Cook the steak until medium-rare, about 3-4 minutes per side. Optional: add rosemary sprigs and sear half a lemon in the pan while the steak cooks. Remove the steak and let it rest for several minutes before slicing.
In a small bowl, combine parsley, cilantro, garlic, olive oil, red wine vinegar, ½ lemon juice, salt and red pepper. Stir well to make the chimichurri.
Cook the eggs in the same pan to your liking – over-easy is our favorite.
Serve the steak and eggs, spoon chimichurri over the top and enjoy!
