Steak and Eggs, Upgraded: Pan-Seared Strip Steak with Fresh Chimichurri, Sunny-Side-Up Eggs and Crispy Smashed Garlic Potatoes

Ingrédients

• 2 pieces New York strip steaks, about 180 g each and 2.5-3 cm thick
• 500 g small waxy potatoes
• 5 cloves garlic, 3 whole and 2 finely grated
• 4 large eggs
• 30 ml extra-virgin olive oil, divided
• 15 ml neutral high-heat oil, such as avocado or grapeseed oil
• 25 g flat-leaf parsley leaves, finely chopped
• 15 g fresh cilantro leaves, finely chopped
• 2 tablespoons finely chopped scallion
• 1 tablespoon finely chopped capers
• 1 tablespoon red wine vinegar
• 1 teaspoon finely grated lemon zest
• 1 tablespoon fresh lemon juice
• 1 teaspoon smoked paprika
• 0.5 teaspoon ground cumin
• 1.5 teaspoons fine salt, plus more for the potatoes and eggs

Préparation

1. 1Take the steaks out of the refrigerator 30 minutes before cooking. Pat them very dry with paper towels; a dry surface browns better than a damp one. Season both sides with about 1 teaspoon of the salt and all of the black pepper. Leave them uncovered on a plate. Do not skip the drying step, because moisture causes steaming instead of a dark, flavorful crust.
2. 2Make the chimichurri while the steaks temper. In a small bowl, combine the parsley, cilantro, scallion, capers, finely grated garlic, red wine vinegar, lemon zest, lemon juice, 15 ml olive oil, smoked paprika and cumin. Stir well and let it stand for at least 20 minutes. It should smell fresh, citrusy, grassy and slightly spicy. Taste carefully and add a pinch of salt only if needed, because capers can already be salty.