Steak, Eggs & Chimichurri Sauce

Steak, Eggs & Chimichurri Sauce

Serves 2

Takes 1 hour 


A classic American brunch dish that acts as a wonderful welcome to the weekend. Onglet lends itself to hot and fast cooking, keeping the meat lovely and pink when sliced against the grain. Paired with a jammy fried egg, crispy potato latkes and a punchy chimichurri sauce to really wake you up, this dish will most certainly begin your weekend in the best possible way. 


1. Take the steak out of the fridge one hour before you want to cook to allow it to come to room temperature. Place in a bowl and pour over the soy sauce, coat well and set aside whilst you get on with the rest.

2. To make the chimichurri sauce, place the red onion, chilli and garlic in a blender and blitz until fine – you can also do this by hand but this is much more time saving!

3. Remove from the blender and place in a bowl. Add the herbs, olive oil, red wine vinegar and salt to the blender and blitz once again until it becomes a reasonably smooth sauce. Pour into the bowl with the red onion, chilli and garlic and stir to combine. Adjust seasoning to taste at this stage – if you prefer it a little zingier, add a drop more red wine vinegar, alternatively if its too tart, add more oil. Set aside.

4. To make the potato latkes, grate the potato into a bowl, add a sprinkle of salt and let sit for 10 minutes – the salt will help draw out the moisture from the potato. Place in a muslin cloth or old tea towel and squeeze out all of the water, make sure the mixture is completely dry!

5. Place back into a bowl, crack in the egg, add the bicarb of soda and flour. Season with salt and pepper to taste and with a spoon, mix well to form a thick batter.

6. Set a frying pan on a medium heat and add the oil, you can tell the oil is ready by dropping in a small amount of batter, if it begins to sizzle, its ready. Using a large spoon, carefully drop a good amount of mixture into the batter and allow to cook until golden – approximately 5 minutes. (you may need to do this in batches). Flip over and fry again for the same time. They should be golden and crispy on the outside yet still soft and fluffy on the inside. Set aside on paper towel to drain any excess oil and go again with the next batch until all the batter is used. Place in a warm oven whilst you cook the steak.

7. Set a griddle or skillet pan on a high heat, drain the soy sauce off the steak and coat in a tbsp olive oil. Once the pan is smoking, carefully place in the steak, cook on one side for 3 minutes then flip over and cook for a further 4 minutes (this is for steak that is served rare, onglet lends itself well to cooking this way, anything over medium rare and it becomes rather tough). Season with a little salt as you go, take out of the pan and let rest whilst you finish the dish.

8. In a small frying pan, add a little oil and set on a medium heat, crack in your eggs and fry until cooked to your liking.

9. Place the potato latkes onto two plates, along with your fried eggs, carve the steak into thin-ish slices, it is vital to cut this steak against the grain – you will see a natural grain/lines running through the meat, cut in the opposite way to this to keep the steak lovely and tender, if you cut with the grain you will end up with some rather chewy, stringy meat which is not enjoyable.

10. Serve your steak along side the latkes and fried eggs, drizzle some of the chimichurri sauce over the fried egg with a zingy kick, finish with a sprinkle of chives over the latkes. Enjoy!


• 600g onglet steak
• 2 eggs
• Oil, for frying
• 4 tbsp soy sauce
• Salt and pepper to taste

For the Chimichurri Sauce
• ½ red onion
• 1 garlic clove, peeled
• Handful of coriander
• Handful of parsley
• Small handful oregano (or 1 tsp dried)
• 1 red chilli
• 2 tbsp red wine vinegar
• 125ml Extra virgin olive oil • 1 tsp salt

For the Potato Latkes
• 1 large potato
• 1 egg
• 2 heaped tbsp flour
• ½ tsp bicarbonate of soda
• Salt and pepper to taste
• 3 tbsp vegetable oil, for frying
• Handful of chives, finely chopped