Steak and Eggs with Chimichurri is a one-skillet feast: crispy golden potatoes, eggs baked right into the pan until the whites set and the yolks stay jammy, and a perfectly seared steak sliced over the top. A spoonful of bright, garlicky chimichurri pulls it all together. It works as a big weekend brunch or as a hearty dinner, and it all comes out of one pan.
The original video cooks everything on a kamado grill, but this version is written for a regular stovetop and oven, with grill notes if you want that smoky char. You will learn how to get the potatoes truly crispy, how to time the eggs so the yolks stay runny, and how to make a chimichurri that tastes like the one at an Argentine steakhouse.
Watch how it’s made
This recipe was inspired by a viral video from @vantspit_privatebarbecue. Watch the original here:
@vantspit_privatebarbecue Steak, eggs, roasted potatoes and chimichurri sauce in one skillet
What makes this one-skillet steak and eggs so good?
Every element brings a different texture. The potatoes are parboiled first, then fried in butter and oil until the cut sides turn deeply golden. The eggs cook gently in the pockets between the potatoes, so the yolks run into everything when you dig in. The steak gets a hard sear and a proper rest before slicing, so it stays pink and juicy. And the chimichurri — parsley, oregano, garlic, chili, vinegar and olive oil — adds the acidity and freshness that keeps a rich dish from feeling heavy.
The most common mistake? Slicing the steak right away. Cut it straight off the heat and the juices run out onto the board, leaving the meat dry. Rest it for 5–8 minutes while the eggs cook, then slice thinly against the grain. The timing works out perfectly.
Key ingredients and why they matter
| Key Ingredient | What To Use | Why It Matters |
|---|---|---|
| Steak | Flank, skirt, sirloin or ribeye, about 1 inch thick | Beefy cuts that sear fast and slice beautifully against the grain. |
| Potatoes | Baby potatoes or small Yukon Golds, halved | Creamy inside, thin skins that crisp well in the pan. |
| Eggs | Large, at room temperature | Cook more evenly, so whites set before yolks overcook. |
| Parsley | Fresh flat-leaf, finely chopped by hand | The body of the chimichurri; a blender turns it into a paste. |
| Red wine vinegar | Good-quality, not balsamic | Provides the sharp, clean tang chimichurri is known for. |
| Skillet | 12-inch cast iron or carbon steel | Holds heat for crisp potatoes and goes straight into the oven. |
One-Skillet Steak and Eggs with Chimichurri
Crispy potatoes and jammy eggs baked in one skillet, topped with sliced seared steak and fresh chimichurri.
Ingredients
- For the chimichurri: 1 cup finely chopped fresh parsley
- 1 tablespoon fresh oregano (or 1 teaspoon dried)
- 4 cloves garlic, minced, and 1 small shallot, finely diced
- 1/2 teaspoon red pepper flakes
- 3 tablespoons red wine vinegar
- 1/2 cup extra-virgin olive oil, 1/2 teaspoon salt
- For the skillet: 1 1/2 lb baby potatoes, halved
- 2 tablespoons olive oil and 2 tablespoons butter
- 1 teaspoon smoked paprika, 1 teaspoon garlic powder, salt and pepper
- 6 large eggs
- For the steak: 1 1/2 lb flank, skirt or sirloin steak, about 1 inch thick
- 1 teaspoon kosher salt, 1/2 teaspoon coarse black pepper, 1 tablespoon high-heat oil
Instructions
- Make the chimichurri: stir together the parsley, oregano, garlic, shallot, pepper flakes, vinegar and salt, then stir in the olive oil. Let it sit at room temperature while you cook.
- Season the steak on all sides with salt and pepper and leave it on the counter. Heat the oven to 400°F.
- Boil the potatoes in salted water for 8–10 minutes until just fork-tender. Drain and let them steam dry for a few minutes.
- Heat the olive oil and butter in a 12-inch cast iron skillet over medium-high heat. Add the potatoes cut-side down and cook undisturbed for 6–8 minutes until deep golden, then toss with the paprika, garlic powder, salt and pepper.
- Make 6 small wells among the potatoes and crack an egg into each. Season the eggs with a pinch of salt and bake for 8–10 minutes, until the whites are fully set and the yolks are still soft.
- While the eggs bake, heat the high-heat oil in a second skillet (or on a very hot grill) until smoking. Sear the steak 3–4 minutes per side for medium-rare, then rest it on a board for 5–8 minutes.
- Slice the steak thinly against the grain, pile it over the potatoes and eggs, and spoon chimichurri over everything. Serve straight from the skillet.
How to cook the eggs the way you like them
Baking time at 400°F, after the eggs go into the hot skillet of potatoes:
| Yolk Style | Oven Time | What It Looks Like |
|---|---|---|
| Runny | 7–8 minutes | Whites just set, yolk jiggles freely. |
| Jammy | 9–10 minutes | Yolk thick and glossy, edges starting to firm. |
| Fully set | 12–13 minutes | Yolk firm throughout, safest option. |
The USDA recommends cooking beef steaks to 145°F with a 3-minute rest and cooking eggs until the yolks and whites are firm. If you are serving young children, older adults or anyone pregnant, choose the fully set eggs and medium steak.
Common problems and how to fix them
| Problem | Likely Cause | Easy Fix |
|---|---|---|
| Potatoes are soft, not crispy | Wet potatoes or stirred too soon | Steam them dry and leave them cut-side down until golden. |
| Egg whites still runny on top | Oven too cool or eggs were cold | Use room-temperature eggs or cover the pan for the last 2 minutes. |
| Steak is grey with no crust | Pan not hot enough or steak was wet | Pat it dry and wait until the oil smokes before searing. |
| Steak is chewy | Sliced with the grain | Find the muscle lines and cut across them, thinly. |
| Chimichurri tastes harsh | Too much raw garlic or vinegar | Let it rest 20 minutes and add more oil to balance. |
Tips and variations
- On the grill: Set the cast iron skillet on a grill at about 400°F with the lid closed for the eggs, and sear the steak directly over the coals for the best char.
- Make the chimichurri ahead: It keeps for 3 days in the fridge; bring it to room temperature before serving.
- Add vegetables: Toss sliced onions and bell peppers in with the potatoes for the last 5 minutes.
- Feeding a crowd: Double the potatoes and eggs across two skillets or a sheet pan, and sear two steaks; the chimichurri recipe easily covers 6 to 8 people.
- Use leftovers: Leftover steak, sliced thin and warmed for 30 seconds in the pan, works perfectly here.
More steak recipes to try: our Cajun butter steak bites and the New York steak roast.
Frequently Asked Questions
What is the best steak for steak and eggs?
Flank, skirt, sirloin and ribeye are all great. Flank and skirt are lean and full of flavor when sliced thin; ribeye is richer and more tender.
What is chimichurri made of?
Classic Argentine chimichurri is finely chopped parsley, oregano and garlic with red pepper flakes, red wine vinegar, olive oil and salt. Some versions add shallot or a little lemon.
Can I make this without an oven?
Yes. After cracking the eggs into the potatoes, cover the skillet with a lid and cook over medium-low heat for 5–7 minutes until the whites set.
Do I have to parboil the potatoes?
It is not required, but it makes them creamy inside and much crispier outside. Without parboiling, cook them covered over medium heat for about 15 minutes, then uncover to crisp.
How long should steak rest before slicing?
About 5 to 8 minutes for a 1-inch steak. That gives the juices time to settle so they stay in the meat instead of on the cutting board.
