Roast the potatoes

• Toss the halved potatoes with olive oil, salt and pepper in a PFAS-free pan.
• Roast until golden and crispy, turning halfway.

Make the chimichurri

• Combine the parsley, garlic, oregano, chilli flakes, red wine vinegar and olive oil in a bowl.
• Season with salt and pepper and let it rest while the potatoes cook.

Season the steak

• Rub the entrecôte with a spoonful of the chimichurri and season generously with salt and pepper.

Sear the steak

• Heat a cast iron skillet until blazing hot.
• Grill the steak on both sides to the desired doneness.
• Rest the steak, then slice it.

Cook the eggs and finish

• Crack the eggs into the pan alongside the potatoes and cook until the whites are set.
• Add the sliced steak back to the pan.
• Drizzle generously with the fresh chimichurri and serve.