Steak & Eggs in a Hole with Chimichurri
A recipe from the Williams Sonoma Test Kitchen for steak and eggs in a hole with chimichurri sauce.
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Cooking tools:
- Instant-read thermometer
- Cutting board
- Nonstick skillet
- Mixing bowl
- Cookie cutter
- Paper towel
- Serving platter
- Measuring cup
- Measuring spoon
- Chef's knife
- Kitchen scale
- Spatula
- Stove
- Oven
- Refrigerator
- Whisk
- Spoon
- Pepper mill
- Tongs
Ingredients
- 3/4 lb. (375 g) hanger steak or flank steak
- Kosher salt
- 2 Tbs. vegetable oil
- 2/3 cup (1 oz./30 g) chopped fresh flat-leaf parsley
- 2 Tbs. chopped fresh cilantro
- 1 tsp. red pepper flakes, or more to taste
- 3/4 tsp. dried oregano
- 4 garlic cloves, minced
- 1 tsp. flaky sea salt
- Freshly ground black pepper
- 1/2 cup (4 fl. oz./125 ml) extra-virgin olive oil
- 2 Tbs. red wine vinegar
- 2 slices brioche, each about 3/4 inch (2 cm) thick
- 1 Tbs. vegetable oil
- 2 eggs
- Flaky sea salt and freshly ground black pepper
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