Name: Steak and Egg Breakfast Sandwich
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 -

Recipe information

Cooking:

Servings per container:

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Ingredients for - Steak and Egg Breakfast Sandwich

1. 1 steak (1-in. thick) -

2. Kosher salt -

3. Black pepper -

4. 1/2 c. Parsley -

5. 1/4 c. cilantro -

6. 1 clove garlic -

7. 3 tbsp. red wine vinegar -

8. 1/3 c. extra-virgin olive oil -

9. 1 ciabatta bun -

10. 1/2 tbsp. butter -

11. 1 egg -

How to cook deliciously - Steak and Egg Breakfast Sandwich

1. Stage

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. Stage

To 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. Stage

Slice ciabatta bun in half and toast until lightly browned.

4. Stage

Melt butter in pan over medium-low heat and crack in egg. Fry until white is set and yolk is still runny.

5. Stage

To 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.