Ingredients

For the Chimichurri Sauce

• ¾ cup packed fresh cilantro leaves and tender stems
• ½ cup loosely packed fresh flat-leaf parsley leaves and tender stems
• 1 clove garlic, coarsely chopped
• 1 ½ tablespoons red wine vinegar
• ¼ teaspoon crushed red pepper
• ¼ teaspoon kosher salt
• ¼ cup extra-virgin olive oil

For the Nachos

• 1 (8-ounce) flat iron steak, patted dry
• ¾ teaspoon kosher salt, divided
• ½ teaspoon ground black pepper, divided
• ½ teaspoon ground cumin (optional)
• 2 tablespoons olive oil
• 8 large eggs
• 1 (11-ounce) package tortilla chips (such as Tostitos®)
• 2 (8-ounce) packages shredded Mexican cheese blend (such as Tillamook®)
• 1 (15-ounce) can black beans, drained and rinsed
• 1 cup chopped plum tomatoes
• 1 avocado, chopped
• ½ cup drained pickled jalapeño slices
• ½ cup sour cream (or as needed)

Prep Time, Cooking Time, and Total Time

• Prep Time: 20 minutes
• Cooking Time: 30 minutes
• Total Time: 50 minutes
• Servings: 6

Step-by-Step Instructions

Step 1: Prepare the Chimichurri Sauce

1. In a food processor, combine cilantro, parsley, garlic, red wine vinegar, crushed red pepper, and salt. Pulse until finely chopped.
2. Slowly drizzle in the olive oil while the processor runs, blending until the sauce is smooth yet slightly textured.
3. Transfer to a bowl, cover, and refrigerate until ready to serve.

Step 2: Cook the Steak

1. Season the steak on both sides with ½ teaspoon salt, ¼ teaspoon pepper, and cumin if using.
2. Heat a skillet or grill pan over medium-high heat. Add 1 tablespoon olive oil and sear the steak for 3-4 minutes per side for medium-rare (adjust to your desired doneness).
3. Remove from heat and let the steak rest for 10 minutes before slicing thinly against the grain.

Step 3: Fry the Eggs

1. Heat the remaining olive oil in a nonstick skillet over medium heat. Crack the eggs into the skillet and fry until the whites are set, leaving the yolks runny for extra richness.
2. Season with the remaining salt and pepper.

Step 4: Assemble the Nachos

1. Preheat your oven to 375°F (190°C).
2. Spread the tortilla chips evenly on a large baking sheet or oven-safe platter.
3. Sprinkle half the cheese blend over the chips, followed by black beans, sliced steak, and tomatoes. Top with the remaining cheese.
4. Bake for 8-10 minutes or until the cheese is melted and bubbly.

Step 5: Add the Toppings

1. Remove the nachos from the oven and top with fried eggs, avocado, pickled jalapeños, and dollops of sour cream.
2. Drizzle generously with chimichurri sauce. Serve immediately.

Why This Recipe Is Timeless

Steak and Egg Nachos with Chimichurri Sauce are a perfect example of how diverse culinary traditions can come together to create something extraordinary. Nachos are a beloved Mexican classic, and the addition of chimichurri, a hallmark of Argentine cuisine, takes them to a whole new level.

The inclusion of steak and eggs gives this dish a luxurious feel while maintaining its down-to-earth appeal. Its versatility makes it timeless—suitable for casual get-togethers or celebratory occasions. The layers of flavor, from the smoky steak to the vibrant chimichurri and creamy avocado, ensure this dish remains a crowd-pleaser for years to come.

Nutrition Facts (Per Serving)

• Calories: 570 kcal
• Protein: 31 g
• Carbohydrates: 34 g
• Fat: 36 g
• Fiber: 5 g
• Sodium: 920 mg

FAQs

Q1: Can I use a different cut of steak?
Yes! Skirt steak, ribeye, or sirloin are excellent substitutes for flat iron steak.

Q2: Can I make the chimichurri sauce in advance?
Absolutely. Chimichurri can be made up to 3 days in advance. Store it in the refrigerator and let it come to room temperature before serving.

Q3: Are there vegetarian options for this recipe?
Replace the steak with grilled portobello mushrooms or seasoned roasted vegetables for a vegetarian twist.

Q4: How can I prevent soggy nachos?
Ensure the chips are evenly layered and avoid overloading them with wet toppings. Serve the sour cream and chimichurri sauce on the side if desired.

Tips for Making the Perfect Nachos

1. Choose Thick Tortilla Chips: Sturdier chips hold up better under the weight of the toppings.
2. Grate Fresh Cheese: If possible, shred cheese at home for better melting and flavor.
3. Rest the Steak: Letting the steak rest ensures it stays juicy and tender.
4. Customize the Heat: Adjust the amount of pickled jalapeños and crushed red pepper to suit your spice tolerance.

Storage Tips

• Refrigeration: Store leftover nachos in an airtight container in the refrigerator for up to 2 days. Keep wet toppings like sour cream and chimichurri separate.
• Reheating: Reheat nachos in the oven at 350°F (175°C) for 5-7 minutes to crisp them up again.
• Freezing: It’s not recommended to freeze assembled nachos, but you can freeze leftover steak and chimichurri for up to 3 months.

Conclusion

Steak and Egg Nachos with Chimichurri Sauce are more than just a dish; they’re an experience. Each bite brings together the heartiness of steak, the creaminess of eggs and avocado, and the zesty brightness of chimichurri. This recipe is a testament to the power of culinary fusion, blending Mexican and Argentine flavors to create something truly special.

These nachos are perfect for sharing, bringing people together over layers of textures and tastes. Whether you’re enjoying them on a lazy weekend brunch, a festive gathering, or a simple weeknight dinner, they promise to be a hit every time. With a little effort and a lot of love, this recipe turns ordinary nachos into a gourmet delight. So grab a plate, dig in, and savor the magic of Steak and Egg Nachos with Chimichurri Sauce—a timeless masterpiece in every sense!