Chimichurri Green Eggs & Steak Completely Reinvents The Food Of Your Childhood

The ubiquity and popularity of breakfast is due in part to how special of a meal it is. It’s special because the timing is relatively the same everyday, we’ve been eating it for years and we’re all familiar with the ingredients at the table. French Toast. Pancakes. Waffles. Eggs. Steak.

Then there’s Internet food chef Josh Scherer and his bonkers new take on Green Eggs And Ham, a dish we’ve seen, read about it and joked about for years. Swapping out the ham with beautiful Strip Steaks, and making the eggs green with a brilliant chimichurri scramble, the notorious Culinary Brodown just dropped the mic with his Green Eggs & Steak recipe — and it’s damn easy to make.


Introducing: Green Eggs & Steak


Cook Time: 35 minutes

Quick-Pickled Red Onions

1 red onion

¾ cup white vinegar

1 tsp sugar

1 ½ tsp kosher salt

1)   Slice red onion in half lengthwise, then cut into thin strips. Reserve in a Tupperware container or mason jar.

2)   Combine the rest of the ingredients in a small sauce pot on high heat, let come to a boil, whisk, then pour over onions and let sit in fridge for at least 30 minutes.


New York Strip Steak

1 inch thick New York strip steak, appx 1 lb

1 tbsp vegetable oil

2 tbsp butter

Salt and pepper to taste

1)   Preheat your oven to 450 degrees, then heat a large cast iron skillet on high.

2)   Season your steaks with salt and pepper, then rub down with a small amount of vegetable oil, just enough to cover the flesh.

3)   As the pan starts to smoke, and making sure not to overcrowd it, add in your steaks and sear for 2 or 3 minutes on one side, or until a good crust forms.

4)   Flip the steak, sear for 90 seconds, then add in your butter to the pan, and throw it in the hot oven for about 5 minutes, or until the steak is at 145 degrees.

5)   Let rest for 5 minutes, then slice.

Chimichurri Scrambled Eggs

1 cup coarsely chopped parsley

4 tablespoons red wine vinegar

2 large garlic cloves

1 teaspoons crushed red pepper

Kosher salt and freshly ground pepper

3/4 cup extra-virgin olive oil

2 tablespoons lemon juice

1/2 lemon’s worth of zest

8 Large eggs

2 Tbsp butter

1)   Combine all ingredients except for the eggs and butter into a food processor then process on high for 30 seconds, or until fully combined.

2)   In a large mixing bowl, whisk your eggs with ¾ cup of chimichurri. Reserve the leftover chimichurri for garnish.

3)   Heat the butter in a large nonstick skillet over medium heat, then add your egg and chimichurri mixture, and gently stir with a wooden spoon until curds start to form. You’re green eggs are going to look a little but wetter than you expect, but that’s just because all that delicious chimichurri.

4)   Top green eggs with slices of New York Strip, pickled red onions, and additional chimichurri.

Recipes created in partnership with Beef. It’s What’s For Dinner. Funded by the Beef Checkoff. 

Fast Food

Holy Moly, This Domino’s Pizza Has Cheese Buns for Crust


That’s right, it’s time for our weekly ugh-why-cant-the-US-have-any-of-the-nice-things cry sesh. Today’s topic? Pizza. Specifically, Domino’s Pizza. Even more specifically, Domino’s Pizza with cheese buns instead of cardboard for the crust. Ugh, WHY can’t the U.S. have any of the nice things? Waaaaahhh.

It’s another odd World Cup tie-in that the red and blue pizza chain is offering in South Korea, named the Churrasco Cheese Roll. In Brazil, “churrasco” is a general term for barbecue, and refers to the pizza’s topping of chimichurri-seasoned steak, along with mozzarella, gouda, sun-dried tomatoes, mango habanero sauce, onions, green peppers, and mushrooms, reports Brand Eating.

Most exciting though are pull apart cheese buns that make up the crust. Each looks kind of like a deviled egg and is decked in a layer of cheese sauce and bacon bits. We’re not sure how “Brazilian” it is, but we’ll go ahead and take a brazillion.


Fast Food

Bruegger’s Introduces New Chimi-Cheddar Egg Sandwich

Chimi-Cheddar Egg Sandwich

Bruegger’s Bagels is now offering Chimi-Cheddar Egg Sandwiches, along with the return of the usual obligatory pumpkin-flavored hohum (Pumpkin Bagels and Pumpkin Cream Cheese).

Fast Food

The Simple Pleasures of the New Grilled Chimichurri Salmon Dishes from Rubio’s


Working at a food blog, you come to understand what will and won’t do well on your site. You actively seek out the ostentatious, the bizarre, the HOLY SHIITAKE MUSHROOMS, BATMAN. Little by little, your writing becomes less about celebrating food and more about gawking at it (which is, of course, its own brand of fun). Every once in a while though, you find something that – while not bacon wrapped, nutella-stuffed or Sriracha-drizzled – nevertheless deserves to be shared, on no merit other than sounding absolutely incredible.

Say it with me now. Grilled. Salmon. Chimichurri. Is your mouth watering yet?

Rubio’s, the San Diego-based chain who brought $1 Fish Taco Tuesdays into the mainstream, is now offering new Sustainable Grilled Chimichurri Salmon burritos, tacos and salads for a limited time. As the press release details:

“. . . each item features sustainable, grilled Atlantic salmon topped with Rubio’s chimichurri sauce, a savory blend of chopped basil, parsley, chives, garlic and olive oil. The mouthwatering burrito and taco include fire-roasted corn and Fresno chiles. The burrito comes complete with black beans and salsa fresca, while the taco is topped with crunchy spring mix, butter lettuce and crema. Providing an even lighter option is the salad, made with fresh spring mix and butter lettuce tossed in a chimichurri balsamic vinaigrette dressing and topped with fresh sliced avocados, Fresno chiles, crema and fire-roasted corn.”

This summer, do yourself a favor, at least once. Put down the Waffle Taco and pick up something that sounds good and is kind of good for you. If nothing else, it’ll leave you feeling good about yourself, so you’re free to sneak in that extra Frosty cone for dessert.


Pic of the Day: Dominican Chimichurri Burger

‘No need to worry about why this Dominican burger shares a name with the Argentinean sauce—nobody knows. Instead, just call it a chimi, grab a cold beer, and enjoy!’