Steak and Egg Breakfast Sandwich

Name: Steak and Egg Breakfast Sandwich
Total time: 50 min
Yield: 1
Ingredients: 1 steak (1-in. thick); kosher salt; Black pepper; 1/2 c. Parsley; 1/4 c. cilantro; 1 clove garlic; 3 tbsp. red wine vinegar; 1/3 c. extra-virgin olive oil; 1 ciabatta bun; 1/2 tbsp. butter; 1 egg

By Daniel SeidmanPublished: Sep 22, 2015

Daniel Seidman

Yields:

Total Time:

50 mins

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Eat this all-American breakfast in sandwich form.

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Ingredients

1 steak (1-in. thick)
kosher salt
Black pepper
1/2 cup Parsley
1/4 cup cilantro
1 clove garlic
3 Tbsp. red wine vinegar
1/3 cup extra-virgin olive oil
1 ciabatta bun
1/2 Tbsp. butter
1 egg

Directions

1. Step 1 Remove steak from fridge and allow it to come to room temperature (30 minutes). Generously season both sides with salt and pepper. Grill on high for 2 to 3 minutes per side. Allow steak to rest for at least 5 minutes then thinly slice it against the grain.
2. Step 2To make chimichurri, combine parsley, cilantro, garlic, red wine vinegar, and olive oil in food processor. Pulse until combined and season with salt and pepper.
3. Step 3Slice ciabatta bun in half and toast until lightly browned.
4. Step 4Melt butter in pan over medium-low heat and crack in egg. Fry until white is set and yolk is still runny.
5. Step 5To build sandwich, place sliced steak on bottom bun and drizzle with chimichurri. Top with fried egg and more chimichurri if desired. Place top half of ciabatta on top of egg.