RECIPE MAGIC!

This is one of those all-time amazing breakfasts that you should have at least once a year. Father's Day is a good one, and so is a special birthday, or holiday. We think the grill is a good place to start, or equally fantastic is using a cast iron pan whether for steak, eggs, veggies or hash browns. One of the best ingredients for all of those is extra virgin olive oil, whether infused or fresh harvest. And of course, the best pasture raised beef and eggs you can find. Here you go!

CHIMICHURRI STEAK

INGREDIENTS:

1 cup parsley leaves, tightly packed
4 garlic cloves, peeled and minced
2 tsp red pepper flakes
1/4 cup Sherry Reserva vinegar
1/2 cup extra virgin olive oil
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700g flat iron, flank or skirt steak at room temperature  
1 tsp Kosher salt (for steak)
1/2 tsp fresh ground pepper (for steak)

DIRECTIONS: CHIMICHURRI SAUCE

Place all ingredients except oil (no salt or pepper) in a food processor. Run until parsley is finely chopped, but not pureed. Transfer into a small bowl. Add oil, gently stir. Set aside for 1 hour before use, overnight is even better! Store in an airtight container in the refrigerator and use within 3 days. Makes 3/4 cup.

DIRECTIONS: STEAK

Take steak out of the fridge 30 minutes prior to cooking. Heat BBQ or heavy based skillet with 1 tbsp olive oil over high heat. Sprinkle each side of steak generously with salt and pepper. Add steak and cook to your liking. 

Chimichurri Steak is traditionally served thinly sliced, across the grain.

FRIED EGGS IN OLIVE OIL WITH VEGGIES

This no-recipe dish requires a cast iron skillet that is placed directly on your grill. If you've ever been frustrated by losing the smaller veggies like green beans, asparagus, cherry tomatoes, pieces of squash or zucchini, you'll be a convert to the cast iron pan. And it'll be the same pan you use to fry a crispy egg. 

Simply gather together fresh-harvest veggies. Cut in similarly sized pieces. Heat your grill to medium. Place cast iron skillet on the grill and add 2 to 4 tbsp of fresh extra virgin olive oil. Cook veggies until tender, about 15 to 20 minutes. Salt and pepper to taste. Remove from skillet and place on platter to the side. Add an additional 1 tbsp olive oil and just before the oil shimmers, add egg(s). Fry until crispy around the edges. Flip and continue frying for 30 seconds. Serve immediately on plate of veggies. As always, drizzle with an infused olive oil like Rosemary, Chipotle, Garlic, Harissa or Herbes de Provence. 

HASH BROWN POTATOES

A diner delight at home. With healthy olive oil for crispy, melt-in-your mouth hash browns. A classic addition to our posh steak and eggs breakfast. 

INGREDIENTS:
2 medium russet potatoes, peeled, grated, rinsed well and drained
1/2 tsp salt
1 tsp Garlic olive oil 
1/4 tsp onion powder 
1/4 cup fresh extra virgin olive oil

DIRECTIONS:

Place grated potatoes on a tea towel and twist until all moisture is removed. In a small bowl place potatoes, salt, garlic olive oil and onion powder. Toss until completely combined. Heat large cast iron or non-stick skillet on medium. Add olive oil and warm until shimmering. Test a piece of grated potato for sizzle. Spread potatoes across the pan in an even layer and press them down with a spatula. Cook undisturbed for 2 minutes, then stir with metal spatula and press down again. Cook another 2 minutes and repeat every 2 minutes until they are crispy enough to flip in sections. Cook an additional 4 to 6 minutes. Remove from heat and place on paper towel to drain excess oil. Season to taste and serve immediately.