This would make a fantastic weekend brunch!
1 C coarsely chopped parsley
1 clove garlic
½ tsp salt
2 tbsp water
1 ½ tbsp red wine vinegar
¼ C extra virgin olive oil
1 tbsp minced jalapeno
For the steak and eggs:
1 tbsp olive oil
1 pound flank or skirt steak
Salt and black pepper to taste
4 Roma tomatoes, halved lengthwise
Combine all ingredients in a food processor and pulse until fully blended. Makes about 1 cup, keeps in the refrigerator for up to one week.
Steak and Eggs:
Heat half the olive oil in a skillet over high heat. Season the steak with salt and pepper. Cook to desired doneness level. Remove to a cutting board and allow to rest for 5 minutes before slicing.
While the steak rests, place the tomatoes cut side down in the same pan and cook for about 2 minutes, until the bottoms are lightly blackened.
Heat the remaining oil in a large non-stick pan. Crack the eggs into the pan and fry until the whites are just set and the yolks still loose. Season with salt and pepper.
Slice the steak against the natural grain of the meat and divide it and the eggs and tomatoes among four warm plates. Spoon the chimichurri liberally over the steak and eggs.
Makes 4 servings; count each serving as 4 proteins and 4 fats.
Recipe courtesy of “Zero Belly Breakfasts” by David Zinczenko