Argentinian Gluten-Free Brunch Feast: Chimichurri Steak & Eggs with Sweet Potato Hash

Allergens

Contains no common allergens unless specified.

Ingredients

• 8 oz grass
• fed beef steak (preferably skirt or flank)
• 1/4 cup fresh chimichurri sauce
• 2 large eggs
• 1 large sweet potato, peeled and cubed
• 1 small onion, diced
• 1 red bell pepper, diced
• 1 garlic clove, minced
• 2 tbsp olive oil
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions

1. Prepare the chimichurri sauce by combining fresh parsley, garlic, red wine vinegar, olive oil, oregano, salt, and pepper in a blender or food processor. Blend until well combined, then set aside.
2. Heat 1 tbsp of olive oil in a large skillet over medium high heat. Season the steak with salt and pepper, then sear for 3 4 minutes per side until cooked to desired doneness. Remove from heat and let rest for a few minutes.
3. In another non stick skillet, cook the diced sweet potatoes in 1 tbsp of olive oil over medium heat, stirring occasionally until tender and slightly crispy. Add onions and bell peppers, cooking for an additional 5 minutes until softened. Season with salt and pepper to taste.
4. In a separate small pan, fry the eggs to your desired doneness. e) Assemble the dish by placing a portion of sweet potato hash on each plate, followed by the cooked steak and a generous dollop of chimichurri sauce. Top with the fried egg and garnish with fresh parsley.

Chef’s Insight

Allow the steak to rest before cutting to ensure maximum juiciness and tenderness - Adjust the heat of the pan when cooking the sweet potato hash to prevent burning

Notes

Serve with crusty gluten-free bread to complete the meal - Feel free to adjust seasonings to personal preference