Chimichurri Green Eggs & Steak Completely Reinvents The Food Of Your Childhood
The ubiquity and popularity of breakfast is due in part to how special of a meal it is. It’s special because the timing is relatively the same everyday, we’ve been eating it for years and we’re all familiar with the ingredients at the table. French Toast. Pancakes. Waffles. Eggs. Steak.
Then there’s Internet food chef Josh Scherer and his bonkers new take on Green Eggs And Ham, a dish we’ve seen, read about it and joked about for years. Swapping out the ham with beautiful Strip Steaks, and making the eggs green with a brilliant chimichurri scramble, the notorious Culinary Brodown just dropped the mic with his Green Eggs & Steak recipe — and it’s damn easy to make.
Enjoy:
Introducing: Green Eggs & Steak
Cook Time: 35 minutes
Quick-Pickled Red Onions
1 red onion
¾ cup white vinegar
1 tsp sugar
1 ½ tsp kosher salt
1) Slice red onion in half lengthwise, then cut into thin strips. Reserve in a Tupperware container or mason jar.
2) Combine the rest of the ingredients in a small sauce pot on high heat, let come to a boil, whisk, then pour over onions and let sit in fridge for at least 30 minutes.
New York Strip Steak
1 inch thick New York strip steak, appx 1 lb
1 tbsp vegetable oil
2 tbsp butter
Salt and pepper to taste
1) Preheat your oven to 450 degrees, then heat a large cast iron skillet on high.
2) Season your steaks with salt and pepper, then rub down with a small amount of vegetable oil, just enough to cover the flesh.
3) As the pan starts to smoke, and making sure not to overcrowd it, add in your steaks and sear for 2 or 3 minutes on one side, or until a good crust forms.
4) Flip the steak, sear for 90 seconds, then add in your butter to the pan, and throw it in the hot oven for about 5 minutes, or until the steak is at 145 degrees.
5) Let rest for 5 minutes, then slice.
Chimichurri Scrambled Eggs
1 cup coarsely chopped parsley
4 tablespoons red wine vinegar
2 large garlic cloves
1 teaspoons crushed red pepper
Kosher salt and freshly ground pepper
3/4 cup extra-virgin olive oil
2 tablespoons lemon juice
1/2 lemon’s worth of zest
8 Large eggs
2 Tbsp butter
1) Combine all ingredients except for the eggs and butter into a food processor then process on high for 30 seconds, or until fully combined.
2) In a large mixing bowl, whisk your eggs with ¾ cup of chimichurri. Reserve the leftover chimichurri for garnish.
3) Heat the butter in a large nonstick skillet over medium heat, then add your egg and chimichurri mixture, and gently stir with a wooden spoon until curds start to form. You’re green eggs are going to look a little but wetter than you expect, but that’s just because all that delicious chimichurri.
4) Top green eggs with slices of New York Strip, pickled red onions, and additional chimichurri.
Recipes created in partnership with Beef. It’s What’s For Dinner. Funded by the Beef Checkoff.
