Argentine Keto Steak & Eggs Breakfast Skillet with Chimichurri Sauce

Allergens

Eggs, Soy (in optional soy-based products)

Ingredients

• 1 1/2 lbs flank steak, thinly sliced
• 6 large eggs
• 1/2 cup cherry tomatoes, halved
• 1/2 red bell pepper, thinly sliced
• 1/4 red onion, thinly sliced
• 3 tbsp olive oil
• Salt and black pepper, to taste
• 2 tbsp chopped fresh parsley
• 1 tbsp chopped fresh cilantro
• 1 clove garlic, minced
• 1/4 cup red wine vinegar
• 1/2 tsp crushed red pepper flakes (optional)

Instructions

1. In a large skillet, heat 2 tablespoons of olive oil over medium high heat. Season the thinly sliced steak with salt and black pepper, then add it to the skillet and cook for 3 4 minutes or until browned, stirring occasionally. Remove from the skillet and set aside.
2. In the same skillet, add another tablespoon of olive oil along with the red onion and bell pepper. Cook for 2 3 minutes or until they begin to soften.
3. Add the cherry tomatoes and cook for an additional minute.
4. Create a well in the center of the skillet and crack the eggs into it. Lower the heat and cover, cooking for 5 6 minutes or until the whites are set and yolks reach your desired doneness. Season with salt and black pepper to taste.
5. Meanwhile, prepare the chimichurri sauce by combining parsley, cilantro, garlic, red wine vinegar, a pinch of salt, crushed red pepper flakes (if using), and the remaining olive oil in a small bowl. Stir well and set aside.
6. Return the cooked steak to the skillet and toss to combine with the vegetables. Serve immediately, drizzling each portion with chimichurri sauce and garnishing with additional parsley or cilantro if desired.

Chef’s Insight

The key to a perfect keto steak and eggs breakfast is in the chimichurri sauce; its acidity perfectly balances the rich flavors of the steak and eggs.

Notes

For a more authentic Argentine touch, use churrasco-style flank steak and fresh herbs like yerba mate or mint in the chimichurri sauce.