Caveman Cuisine: Gaucho-style Sirloin
Let your taste buds be swept away, to a place called Argentina, where the steaks flow like wine.
2 6oz sirloin steaks
2 pastured eggs (Vital Farms is a great producer and they are now widely available)
2 tbsp butter
2 tbsp prepared chimichurri (see recipe here)
Heat a well-seasoned iron skillet in a 400 degree oven and at the same time, melt your butter in a frying pan. Use a little bit of the butter to brush your steaks (on both sides) and carefully remove the iron skillet to a safe surface such as your oven's burners. Put the steaks on the skillet, letting them sear for ~3 minutes. Flip the steaks and put the skillet back into the oven.
Set the oven to a high broil, and while the steaks cook, another 3-5 minutes max, fry in the remaining butter.
Remove the steaks from the oven and let them rest on a plate for 5 minutes. When you are ready to serve your steaks, top with a fried egg and a generous drizzle of chimichurri.
Yield: A romantic dinner that begs for a glass of good Malbec.