Recipe for: Steak and Eggs with Charred Onions and Chimichurri

Steak and Eggs with Charred Onions and Chimichurri
1 2-lb. skirt steak
4 eggs, sunny-side up
Spanish onions, charred
For the chimichurri:
1 cup parsley leaves, chopped
1 cup cilantro leaves, chopped
3 Tbsp garlic, microplaned or sliced
½ tsp chili flakes, ground
¼ tsp cumin, ground
¼ cup shallots, pickled
1 cup olive oil
ground black pepper, to taste
fleur de sel, to taste


Preperation Time: 10 Minutes

Cooking Time: 15 Minutes

Total Time: 25 Minutes

Servings: 4


Steak, Eggs, Chef Timothy Hollingsworth, Otium, Chimichurri


1. Season steak generously with salt and pepper on both sides.

2. Heat grill to medium, and grill steaks for five minutes on each side (or to medium-rare doneness). When done, allow to rest on cutting board.

3. Fry eggs. Char onions on grill or in stove.

4. In food processor, combine all chimichurri ingredients except olive oil. Blend, streaming in olive oil, until well-combined.

5. Slice steak against grain. Distribute onto four plates, and top with chimichurri and a fried egg.