Green Steak & Eggs


  • 1 Meyer Natural Grass-Fed Steak (6-ounce)
  • Kosher salt and freshly ground black pepper to taste
  • 2 tbsps Unsalted butter (plus more as needed)
  • 2 Large eggs
  • 1/4 cup Fresh flat-leaf parsley (chopped)
  • 1/4 cup Fresh oregano (chopped)
  • Fresh mint (4 sprigs)
  • 2 cloves Garlic (minced)
  • 1/4 cup Extra-virgin olive oil
  • 2 tsps Lime juice
  • Red pepper flakes to taste


For the chimichurri:

Combine all the ingredients in a medium bowl and stir to fully incorporate. Set aside.

For the steak and eggs:

1. Season the steak with salt and pepper.

2. In a large cast-iron skillet, melt the butter over medium-high heat. Place the steak on one side of the skillet, leaving room for the eggs. Cook until the steak has a dark brown sear, 3 to 4 minutes per side for medium-rare. If the pan gets dry, add another tablespoon of butter.

3. Reduce the heat to medium-low and add the eggs. Season with a pinch of salt and pepper. When the whites start to set, cover the skillet with a lid and cook for 2 to 3 minutes more.

4. Serve with the Chimichurri Sauce.