Grain-Finished Beef · American
Tomahawk Steak and Eggs with Chimichurri
Steak and eggs is the ultimate weekend brunch, and one tomahawk feeds the whole table. Slices of organic grain-finished beef go under runny-yolked organic eggs fried in bacon fat, with a spoonful of chimichurri to cut through the richness.
- Prep15 min
- Cook35 min
- Total50 min
- Servings4
Ingredients
- 1 organic grain-finished tomahawk steak (1–1.3 kg) $555
- 4–8 organic pasture-raised eggs $90
- 4 slices organic smoked bacon $270
- Salt and black pepper
- 1/2 cup parsley, finely chopped
- 2 garlic cloves, minced
- 1 tsp dried oregano
- 1/2 tsp chile flakes
- 2 tbsp red wine vinegar
- 1/3 cup olive oil
- Toasted sourdough or bolillos to serve
Instructions
- Mix the parsley, garlic, oregano, chile flakes, vinegar, olive oil and a pinch of salt to make the chimichurri; let it sit while you cook.
- Salt the steak and cook it by reverse sear or on the grill to 48 °C internal, finishing with a hard sear. Rest 10 minutes.
- Meanwhile, fry the bacon in a skillet until crisp; drain on paper and keep the fat in the pan.
- Heat the bacon fat over medium-high heat and crack in the eggs. Fry, spooning hot fat over the whites, until the edges are lacy and the yolks still runny.
- Slice the tomahawk off the bone into 1 cm slices.
- Plate slices of steak, top each portion with fried eggs and spoon chimichurri over the top.
- Serve with bacon and toasted bread to mop up the yolk.
Tips
- Cook the steak the night before and slice it cold, then warm the slices briefly in the pan—great for a quick brunch.
- Fresh pasture-raised eggs have firmer whites that fry up neatly.
