• Prep Time
    45 Mins
  • Cook Time
    0 Mins
  • Total Time
    45 Mins
  • The base number of servings for this recipe is 4
    OK

    Chimichurri Bistec a Caballo

    A quick breakfast, lunch or dinner that takes minutes to make, chimichurri marinated skirt steak, grilled to perfection topped with a perfectly fried egg and nestled in a bed of guiso de papas is a meal fit for any occasion.


    Ingredients
    4
    skirt steaks
    1/2
    cup
    tightly packed chopped cilantro + 2 tablespoons
    1/2
    cup
    tightly packed chopped parsley
    2
    fresh basil leaves
    1/2
    cup
    Olive Oil
    6
    cloves
    garlic
    1/2
    tablespoon
    chili flakes
    *
    salt and pepper to taste
    4
    eggs
    *
    frying oil
    Directions
    Preheat oven to 375 F. Place guiso de papas in an oven-safe dish and bake until heated through and crisp on edges, about 15 minutes.
    In the meantime, add 1/2 cup cilantro, parsley, basil, garlic and chili flakes to a food processor. Stream in olive oil until ingredients come together and create a chimichurri sauce. Use more oil if needed.
    Add chimichurri sauce and steaks to a ziplock bag. Massage meat and let sit for 10 minutes.
    In a sauté pan, on medium heat, cook steaks for 3 minutes on each side for a medium steak and 5 minutes on each side for a well-done steak.
    Heat 1/4 inch of oil under medium-high heat in a frying pan. Pan fry eggs, one at a time, until crisp around the edges.
    Plate dish by first spreading a cup of the twice-baked guiso de papas, followed by the chimichurri steak and topped off with a fried, runny egg. Garnish each dish with 1/2 tablespoon of chopped cilantro.

    The base number of servings for this recipe is 4
    OK

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