**Chimichurri Bistec a Caballo** A quick breakfast, lunch or dinner that takes minutes to make

Chimichurri marinated skirt steak, grilled to perfection topped with a perfectly fried egg and nestled in a bed of guiso de papas is a meal fit for any occasion.

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Ingredients

• 4 skirt steaks
• 1/2 cup tightly packed chopped cilantro + 2 tablespoons
• 1/2 cup tightly packed chopped parsley
• 2 fresh basil leaves
• 1/2 cup Olive Oil
• 6 cloves garlic
• 1/2 tablespoon chili flakes
• salt and pepper to taste
• 4 cups cooked guiso de papas
• 4 eggs
• frying oil

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Directions

1. Preheat oven to 375 F. Place guiso de papas in an oven-safe dish and bake

   until heated through and crisp on edges, about 15 minutes.

2. In the meantime, add 1/2 cup cilantro, parsley, basil, garlic and chili flakes to

   a food processor. Stream in olive oil until ingredients come together and

   create a chimichurri sauce. Use more oil if needed.

3. Add chimichurri sauce and steaks to a ziplock bag. Massage meat and let sit

   for 10 minutes.

4. In a sauté pan, on medium heat, cook steaks for 3 minutes on each side for

   a medium steak and 5 minutes on each side for a well-done steak.

5. Heat 1/4 inch of oil under medium-high heat in a frying pan. Pan fry eggs,

   one at a time, until crisp around the edges.

6. Plate dish by first spreading a cup of the twice-baked guiso de papas,

   followed by the chimichurri steak and topped off with a fried, runny egg.

   Garnish each dish with 1/2 tablespoon of chopped cilantro.

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You can see a picture and the recipe Here

bon appetit