5-step recipe! Leftover steak gets a cheery makeover with bright chimichurri and sunny-side-up eggs. It’s totally Father’s Day brunch-worthy (although he’d love it for dinner, too).

Here’s how to make it:

1. Preheat the oven to 250º. Place the leftover steak (ideally ½ to 1 lb) on a sheet pan, and heat it in the oven until warmed through, 20 to 30 minutes. 
2. To make the chimichurri: In a medium bowl, stir together ⅓ cup chopped fresh parsley, ⅓ cup chopped fresh cilantro, 2 Tbsp minced shallot, 1 grated garlic clove, the zest and juice of 1 lime, and ½ cup extra virgin olive oil. Set aside. 
3. Heat a well seasoned cast-iron skillet or nonstick pan over medium-high heat. Add 2 tsp grapeseed oil and sear the warmed steak for 1 minute on each side. Transfer the steak to a cutting board and let rest for 5 minutes.
4. Wipe out the pan and reduce the heat to medium. Melt 1 Tbsp of unsalted butter in the skillet. Crack 4 eggs into the skillet and cook until the whites are set and the yolks are jammy, 2 to 3 minutes. 
5. Slice the steak across the grain into ½”-thick slices and return the steak to the skillet. Season the steak and eggs with salt, drizzle the chimichurri on top, and garnish with thinly sliced red jalapeno. Serve immediately.