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One-Pan Steak, Roasted Potatoes, Eggs & Chimichurri
Main

One-Pan Steak, Roasted Potatoes, Eggs & Chimichurri

45 minServes 3Nutri-Score C€€€
from @vantspit_privatebarbecue28 imports0 cooked
Adapt this recipe

what you need

Ingredients

3 people
  • potatoes (halved)Produce800 g
  • Black Angus entrecôte steak (at room temperature)Meat500 g
  • eggsDairy5 pieces
  • olive oilPantry60 ml
  • flat-leaf parsley (finely chopped)Produce30 g
  • garlic (finely chopped)Produce3 pieces
  • dried oreganoSpices5 g
  • red wine vinegarPantry30 ml
  • chilli flakesSpices3 g
  • saltSpices8 g
  • black pepper (freshly ground)Spices3 g

per serving

Nutrition

802kcal

Carbs
48 g
Proteins
43 g
Fat
48 g
Adapt tools

what you’ll use

Tools

  • Frying pan
  • cast iron skillet
  • Mixing bowl
  • Tongs

step by step

Method

  1. 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.
    Step 1

  2. 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.
    Step 2

  3. Season the steak

    • Rub the entrecôte with a spoonful of the chimichurri and season generously with salt and pepper.
    Step 3

  4. 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.
    Step 4

  5. 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.
    Step 5
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