Treat yourself to steak and eggs on a Sunday morning- or even Tuesday with this quick and simple Shawarma Churrasco with Avocado Mint Chimichurri!
In case you missed it, I moved to Puerto Rico! Loco, right? My boyfriend got a job opportunity here, and I’m flexible with the blog and ModernTribe, so we thought, why not? We loved San Francisco, but it’s expensive, and my boyfriend had lived there for eight years and was ready for a change. I had only been there a year and a half, but I thought it would be a fun adventure to take with him. How could we pass up the opportunity? Plus, living on the beach and practicing my Spanish skills? I was in! I plan to do a PR post soon, so let me know if you have any questions!
We love it here so far. The people are so nice, the beaches are gorgeous, and the food is delicious. Obviously, I love cooking, and so does my boyfriend. One of our favorite things to do together is to cook dinner and then talk about how good our meal is. Is that weird? Since we’ve been dating, I’ve definitely upped my meat consumption, since my boyfriend loves it so much. Luckily, Puerto Rico is not lacking in delicious meat and seafood, and I’ve been so inspired by the local flavors!
Churrasco is the local skirt steak. It’s affordable, deliciously marbled, and easy to cook. Early on, we marinated some for dinner in cumin and lime, and I was inspired to add Middle Eastern flavors! Shawarma Churrasco was born.
I love to treat my boyfriend to steak and eggs for a weekday breakfast. Why just serve brunch on the weekends? Topped with a minty chimichurri and local avocados (the local avocados are sweeter and less buttery than the Haas avocados we are used to. They still make a tasty guacamole, and don’t get brown! An avocado miracle.)
You could also serve this for breakfast for dinner, I won’t judge at all. I’m just going to keep feeding my boyfriend steak, and living the island life.
- For steak:
- 1 pound skirt steak (churrasco)
- 1 lime, juiced
- 2 tablespoons olive oil, divided
- Shawarma seasoning:
- 1 ½ tablespoons cumin
- 1 tablespoon paprika
- ½ teaspoon allspice
- ½ teaspoon chili powder
- 1 teaspoon sumac
- ½ teaspoon garlic powder
- ½ teaspoon cardamom
- 1 ½ teaspoon kosher salt
- ½ teaspoon cracked black pepper
- For Mint Avocado Chimichurri:
- ½ avocado
- ¼ cup parsley leaves
- 2 tablespoons mint leaves
- 4 garlic cloves
- 2 teaspoons crushed red pepper
- ½ tablespoon lemon juice
- 2 tablespoons olive oil
- Salt and pepper to taste
- For Eggs:
- 4 eggs
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon butter/margarine/olive oil
- The night before serving, drizzle steak evenly with lime juice and 1 tablespoon olive oil. Combine shawarma spices and sprinkle evenly over both sides of steak. Cover and refrigerate overnight or at least 12 hours.
- When ready to eat, bring steak to room temperature.
- In a food processor, pulse all chimichurri ingredients until combined. Add more olive oil or lemon juice if you want it less thick and/or more tart. Set aside.
- To make steak, heat a large saute pan over medium-high heat. Add 1 tablespoon olive oil and heat. Cook steak 2-3 minutes per side until charred and juices just start to form for medium rare. Set aside to let rest.
- Whisk eggs together in a small bowl with salt and pepper until no whites are showing. Heat a medium non-stick pan over medium heat. Add olive oil and lower to medium-low heat. Add eggs and let set for a moment. The using a spatula, push the eggs towards the center. Let set and repeat. You want to cook the eggs over low heat so they don't dry out. Low and slow is key.
- Serve chimichurri over steak with eggs and top the whole thing with a squeeze of lime and freshly cracked pepper. EAT!