Leftover Skirt Steak with Eggs and Toasted Rolls

Charred leftover skirt steak and fried eggs land on crusty rolls with garlic, parsley, and red wine vinegar. The plate echoes Knife, Hide, and Night Fire, when gauchos on the Pampas made a steer their kitchen after the roundup.

Serves 2

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Ingredients

• 8 oz cooked skirt steak
• 4 large eggs
• 2 crusty rolls
• 1 tsp coarse salt
• 1/4 cup fresh parsley
• 2 garlic cloves
• 2 tbsp olive oil
• 1 tsp red wine vinegar

Instructions

1. 1Chop the leftover skirt steak into bite-size pieces.
2. 2Heat a cast-iron skillet over medium-high heat and warm the steak pieces until lightly charred, about 4 minutes.
3. 3Push steak to one side of the pan, crack the eggs into the skillet, season with coarse salt, and cook until whites are set.
4. 4Meanwhile, split and toast the crusty rolls in the same pan until golden.
5. 5Finely chop parsley and garlic, mix with olive oil, red wine vinegar, and salt to make a quick chimichurri.
6. 6Spoon the sharp parsley-garlic oil over the steak and eggs, then serve with the toasted rolls.