Steak and Eggs with Basil-Mint Chimichurri Chiffonade


Steak and eggs is a pretty frequent dinner for us.

There is nothing better than a rib-eye grilled to perfection and fresh eggs from our chickens fried in a little olive oil.

No way to improve upon this quick, easy, delicious dinner.

Or so I thought...



I decided to kick last night's dinner up a notch with some fresh basil and mint.  It sounds like an odd combination, but I love both mint and basil and we have loads of both in our garden, so I really wanted to give it a try.

Although it sounds fancy, this steak sauce couldn't be easier to make.

It's a take on a traditional chimichurri that's popular in South America and usually has parsley and oregano in it, in addition to the garlic and olive oil.

Steak and Eggs with Basil-Mint Chimichurri Chiffonade

(serves two)

~Ingredients~
1 Cup extra-virgin olive oil
10 fresh mint leaves
8 fresh basil leaves
2 cloves garlic, minced
2 rib-eye steaks

~To Make~

Pick fresh basil and mint from your garden and chiffonade.


(Chiffonade, while sounding fancy, is really just the French word meaning 'making rags' and all you are doing is cutting your herbs into thin slices.)

To accomplish this, stack your leaves into a pile and then roll lengthwise into a cigar shape and cut at a 90 degree angle to create long thin strips.  Viola! Chiffonade!


 Chop the garlic finely and add both the herbs and garlic to the olive oil in a shallow dish and let sit at room temperature to marinate. Do this several hours before dinner to allow the flavors to meld. This is your chimichurri sauce.


When you are ready to eat, cook your steak. I usually just season the steaks with salt and pepper and 'grill' them in a bit of olive oil and butter in a cast iron frying pan to medium-rare.  Remove the steaks from the pan and set in the oil mixture, tent them with foil and let them sit for five minutes, turning once. 


 Fry two eggs in a bit of olive oil in the same pan, season with salt and pepper and plate.  

Plate the steaks and drizzle some of the basil-mint chimichurri chiffonade  over the top.  Serve with garlic bread and a nice glass of red wine. 



~Verdict~
 The flavor of the fresh herbs really worked with the steak.  I am going to try this on lamb next time. I think the addition of basil to my normal mint and garlic marinade will be really complimentary.

Steak and Eggs with Basil-Mint Chimichurri Chiffonade


Author:
Steak and eggs with basil-mint chimichurri chiffonade is the perfect week night "breakfast for dinner".

ingredients:

  • 1 cup extra-virgin olive oil
  • 10 fresh mint leaves
  • 8 fresh basil leaves
  • 2 cloves garlic, minced
  • 2 rib-eye steaks
  • 2 fresh eggs
  • Kosher salt
  • Fresh-ground pepper

instructions:

How to cook Steak and Eggs with Basil-Mint Chimichurri Chiffonade

Several Hours before Dinner
  1. Chiffonade the herbs. * To accomplish this, stack your leaves into a pile and then roll them lengthwise in a bunch into a cigar shape and then cut them at a 90 degree angle to create long thin strips. 
  2. Mince the garlic and add both the herbs and garlic to the olive oil in a shallow dish and let sit at room temperature to marinate. 
  3. Take your steaks out of the fridge and allow them to come to room temperature.
When you're Ready to Eat
  1. Season the steaks with salt and pepper and sear them in a bit of olive oil and butter in a cast iron frying pan to medium-rare.
  2. Remove the steaks from the pan and set in the oil mixture, tent them with foil and let them sit for five minutes, turning once.
  3. Fry two eggs in a bit of olive oil in the same pan, season with salt and pepper and plate.
  4. Thinly slice the rib eyes against the grain and arrange on the plates next to the eggs.
  5. Drizzle some of the basil-mint chimichurri chiffonade over the top. 

NOTES:

* "Chiffonade" while sounding fancy, is really just the French word meaning 'making rags' and all you are doing is cutting your herbs into thin slices or ribbons.

The flavor of the fresh herbs really worked well with the steak, but is also delicious on lamb or even fish.
Created using The Recipes Generator


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6 comments

  1. This sounds really good...looking forward to trying this one. Thanks for sharing!

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  2. Oh, I love this variation that you made! I initially thought that mint and basil seemed like the odd couple. It wasn't. Steak & eggs are a lovely match. Thanks so much for the Blog Love! Hugs, Debby

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    Replies
    1. Oh Debbie, had anyone but you suggested mint and basil I would have just deleted it...but every single one of your recipes are to die for.

      In fact when my husband sits down to dinner and sees a 'new' recipe, he says is that from that food blog you love? Always is and he ALWAYS loves it.

      You are the best!

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  3. i have never actually had steak and eggs but i would imagine that if you had fresh pastured steak and happy eggs from your own chickens it'd be bloody fantastic :) literally - i like my steak med-rare. haha... and what a great way to put some of those seasonal herbs to use! i never know what to do with all my mint and basil!

    thank you for taking the time to share with us at The Wednesday Fresh Foods Blog Hop - we hope to see you again this week with more incredible posts! xo, kristy

    ReplyDelete