Description
A hearty and fresh steak and eggs board featuring juicy ribeye steaks, eggs, creamy avocado, fresh berries, cherry tomatoes, rich cowboy butter, and vibrant chimichurri sauce. Perfect for brunch, lunch, or casual dinners.
Ingredients
- 2 ribeye steaks (about 10 ounces each)
- 6 large eggs
- 2 avocados, sliced
- 1 cup strawberries, halved
- 1 cup blueberries
- 1 cup blackberries
- 1 cup cherry tomatoes
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- For the Cowboy Butter:
- 1/2 cup unsalted butter, melted
- 2 cloves garlic, minced
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon lemon juice
- 1/2 teaspoon paprika
- 1/4 teaspoon crushed red pepper flakes
- 1/4 teaspoon salt
- For the Chimichurri:
- 1 cup fresh parsley, finely chopped
- 3 cloves garlic, minced
- 2 tablespoons fresh oregano, chopped
- 1/2 cup olive oil
- 2 tablespoons red wine vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
Instructions
- Prepare the cowboy butter by whisking together melted butter, garlic, Dijon mustard, parsley, lemon juice, paprika, red pepper flakes, and salt until smooth.
- Make the chimichurri by combining parsley, garlic, oregano, olive oil, red wine vinegar, salt, black pepper, and red pepper flakes in a bowl. Stir well and let sit while preparing the board.
- Season the ribeye steaks with kosher salt and black pepper on both sides.
- Heat a large skillet or grill pan over medium-high heat and drizzle in olive oil.
- Cook the steaks for 4 to 5 minutes per side for medium-rare, adjusting for preferred doneness and steak thickness.
- Remove the steaks from the skillet and let them rest for 5 to 10 minutes before slicing.
- In the same skillet, cook the eggs to your preferred style such as sunny-side up or over-easy.
- Arrange sliced steak, eggs, avocado slices, berries, and cherry tomatoes on a large serving board.
- Serve the cowboy butter and chimichurri in small bowls alongside the board.
Notes
- Ribeye can be replaced with sirloin, strip steak, or flank steak.
- Grilled shrimp can be used instead of steak for a lighter variation.
- Add roasted potatoes or toasted bread for a more filling board.
- Use seasonal fruits like grapes, pineapple, or peaches for variety.
- For extra heat, increase the chili flakes in the sauces.
- Squeeze lemon or lime juice over avocado slices to prevent browning.
- Cowboy butter and chimichurri can be made a day ahead for enhanced flavor.
- Store leftover steak in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 780
- Sugar: 8g
- Sodium: 820mg
- Fat: 58g
- Saturated Fat: 19g
- Unsaturated Fat: 34g
- Trans Fat: 1g
- Carbohydrates: 18g
- Fiber: 8g
- Protein: 45g
- Cholesterol: 320mg
