Argentinian Steak & Egg English Muffin
Chimichurri, steak and eggs atop Nooks & Crannies® perfection? Por favor!
1 tablespoon vegetable oil
1 pound of skirt steak, tenderized
Salt, to taste
Pepper, to taste
Garlic powder, to taste
1 tablespoon butter
1 bunch cilantro, chopped
Chimichurri (recipe follows)
½ cup parsley
½ cup cilantro
5 cloves garlic, minced
¾ cup extra virgin olive oil
2 tablespoons red wine vinegar
1 tablespoon lemon juice
1 tablespoon red onion, diced
1 teaspoon dried oregano (optional)
1 teaspoon red pepper flakes
Salt and pepper to taste
1. Combine ingredients in food processor and process until fine. Refrigerate until needed.
1. Add vegetable oil to a large cast-iron skillet, and preheat over medium heat until hot (about 5 minutes). Season the steak generously with salt, pepper and garlic powder. Sear steak on each side until browned, approximately 2 minutes per side for medium.
2. Once skirt steak is cooked, cover in aluminum foil and let rest for 5 minutes. While you wait, melt butter in a small skillet over medium heat and scramble eggs until desired doneness. Set aside.
Slice skirt steak into 4 portions and arrange atop each toasted English muffin base. Top with desired amount of chopped cilantro and chimichurri sauce. Divide scrambled eggs among each English muffin, top with muffin tops and serve.