Steak and Eggs with Chimichurri and Mashed Potato Waffles
Show him how much you care with a wicked Father’s Day brunch. This was the daddiest (sorry) menu I could think of - mashed potato waffles, steak and eggs, and a tangy chimichurri sauce. A luxurious steak and potato meal served for brunch, this is a meal fit for a king. To make it easier on myself, I used instant mashed potatoes for the waffles. If you’re in a fancy mood, you can make homemade mashed potatoes. I, however, wasn’t feeling that gourmet. Happy Father’s Day to all the amazing father figures in our lives - we love you!
Serves up to 8
For the Steak and Eggs
4 lb flank steak
1/4 cup olive oil + 2 tbs for frying the eggs
Juice of 1 lime
Juice of 1 lemon
1/4 cup parsley stems
3 cloves garlic, smashed
1/2 an onion, sliced
1 serrano or jalapeno pepper (optional)
1 tsp dried oregano
A generous amount of salt and pepper
For the chimichurri
1 cup parsley, finely chopped
1 cup cilantro, finely chopped
1 tbs red onion, minced
2 cloves of garlic, minced
1 serrano or jalapeño pepper, minced
1/4 - 1/3 cup olive oil
1/4 cup vinegar (can use white, white wine, white balsamic, sherry, or red wine)
1 tsp dried or fresh oregano
Salt and pepper
For the waffles
1 box (2 pouches) instant mashed potatoes, prepared according to package OR 5 cups mashed potatoes
1 cup green onions, sliced
1 cup cheddar cheese, shredded
3/4 cup flour
1 tsp garlic powder
Salt and Pepper
Butter to grease waffle iron
1. Place the flank steak in a deep dish. Makes holes in it using a knife. Rub generously with salt and black pepper on both sides. Pour on 1/4 cup olive oil, lemon and lime juice, 1 serrano or jalapeño pepper, parsley stems, 1/2 onion, 3 cloves garlic, and 1 tsp oregano. Rub well all over the meat, and set it in the fridge to marinate for a minimum of 1 hour.
2. Combine all of the ingredients for the chimichurri in a bowl. Adjust the olive oil to your preferred consistency. Set in the fridge until ready to serve.
3. Preheat a waffle iron to high heat. Mix the prepared mashed potatoes with the remaining waffle ingredients except for the butter. Mix very well to fully combine. Grease the waffle iron with some butter. Scoop 1/4 cup of the potato mixture onto the iron. Close and let it cook for 5 minutes until a crisp brown crust develops. Repeat with remaining potato. Set in a single layer on a baking sheet and keep in a 300 F oven until ready to serve.
4. Preheat a gas grill to medium high heat (around 450 F). Once hot, put the flank steak directly on the grill. Close the lid and grill for 6-8 minutes. Flip, close the lid again again, and cook another 6-8 minutes on the other side. Remove from heat, cover with foil, and let rest for 15 minutes, then slice to your desired thickness.
5. Heat a large frying pan over medium high, and prepare the eggs. For fried eggs, add 2 tbs olive oil to the hot pan and carefully crack the eggs into the pan. Sprinkle with salt and pepper and cook until the whites set, around 6 minutes. Remove from heat. Serve immediately with steak, chimichurri and hash-waffles.