STEAK, EGGS & POTATOES served with chimichurri.

Looking for a health-conscious recipe? This isn't it.

I recently had this for breakfast, which tells you so much about me. As a comfort food lover, this recipe is perfect: delicious, filling, and definitely a treat.

INGREDIENTS

• Thick-cut sirloin steak (or your favourite cut)

• 100g unsalted butter

• 5 cloves garlic (For chimichurri and to baste)

• 5 sprigs thyme 

• 2 sprigs rosemary

• 2 medium-sized potatoes (I used Maris Piper)

• 2 potential chickens 

• Seasoning (I used Tubby Toms signature) 

Chimichurri 

• 1 small red onion 

• 1 red chili (more if you want it spicier)

• 1 green chilli 

• 4 garlic cloves

• Bunch fresh parsley 

• 4 sprigs fresh oregano 

• Juice and zest of half a lemon 

• 1 tbsp red wine vinegar 

• Olive oil 

• Salt and pepper 

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RECIPE:

Step 1: Take the steak out of the fridge and let it come to room temp whilst you work on everything else. 

Step 2: Let's make the chimichurri (this is pretty straightforward). Chop all the chimichurri ingredients as fine as you can. Nothing worse than biting into big pieces of onion or garlic!

Tip: I run my knife through the parsley quite a lot - this will make it feel like a sauce and bring it all together. I also prefer to use fresh oregano, discarding the stalks and chopping finely. Don’t forget to deseed the chilies. 

Step 3: Once you have all the ingredients in a bowl, add lemon juice, zest, and vinegar. Mix, then add the olive oil gradually, continuously mixing. Season with salt and pepper to taste. You can add more vinegar if it’s not tangy enough, and more olive oil if you find it too tangy. 

Step 4: Next, we start on the potatoes. The easiest way to chop these into perfect cubes is to take 6 sides off first, not much, just enough to make the potato a rectangular shape. Then make 3 or 4 cuts lengthways depending on the size of the potato, turn it 90 degrees, and cut into perfect little cubes. 

Step 5: Add these into a pot filled with salted cold water and place onto medium/high heat. Cook until fork tender and drain. 

Step 6: By now, your steak should be at room temperature. I think a cast iron pan is best for this, but obviously, if you don’t have one (you should), any will do. Preheat the pan on medium heat for around 10 minutes. 

Step 7: Cut some excess fat from the steak to use instead of oil. I prefer this method, but you can also use beef tallow or any neutral oil. 

Step 8: Season the steak heavily with salt, placing it fat cap down first to render some of that fat out. Then lay the steak on one side.

Tip: I like to turn the steak over every minute to ensure it cooks evenly. Time will of course vary on the thickness of your steak, I’m using a thick cut so that it can develop a nice crust without overcooking. 

Step 9: Once that crust has developed but the steak hasn't reached your preferred cook, remove it from the pan and turn the heat down. 

Step 10: Add the garlic cloves (lightly crushed) along with the thyme, rosemary, and butter. 

Step 11: Place the steak back in the pan and baste constantly - this is when the crust really develops. 

Step 12: Make sure to pull the steak just before it's cooked to your liking - you can use a thermometer or just wing it. 

Step 13: Add the potatoes to that steak butter, searing with salt, pepper, and any other seasonings you like (I used Tubby Toms signature - unreal). 

Step 14: Let these turn a beautiful golden colour before moving them all to one side. 

Step 15: Crack your eggs onto the free side of the pan and season to taste. 

Step 16: Once the eggs have cooked, half lift them onto the potatoes, slice your steak, and place it onto the pan to warm through. 

Step 17: Top the steak with the chimichurri and enjoy!