Steak and Eggs with Chimichurri

You nominate chimichurri as one of the best condiments on the planet, not just because it's so versatile and flavorful, but also because it's so incredibly easy to make. Once you've got some on hand, you can enjoy this flavor-packed steak and eggs with chimichurri dinner. Including the time it takes to fire up your cast iron skillet, this recipe will take you under 25 minutes from start to finish.

Ingredients:

• 1 Tbsp olive oil
• 1 lb flank or skirt steak
• Salt and black pepper to taste
• 4 Roma tomatoes, halved lengthwise
• 4 eggs
• Chimichurri

Instructions:

1. Heat 1⁄2 tablespoon of the olive oil in a grill pan or cast-iron skillet over high heat.
2. Season the steak all over with salt and pepper.
3. Cook, turning the steak every minute or so, for 7 to 8 minutes total, until fully browned on the outside and firm but fully yielding to the touch.
4. Remove to a cutting board and rest for 5 minutes before slicing.
5. While the steak rests, place the tomatoes cut-side down in the same pan and cook for about 2 minutes until the bottoms are lightly blackened.
6. Heat the remaining 1⁄2 tablespoon olive oil in a large nonstick pan.
7. Working in batches, crack the eggs into the pan and fry until sunny-side up, the whites just set, and the yolks still loose. Season with salt and black pepper.
8. Slice the steak against the natural grain of the meat.
9. Divide among 4 warm plates with the eggs and tomatoes. Spoon chimichurri liberally over the steak and eggs.