Date night steak with japanese chimichurri, roasted bone marrow, and jammy eggs
A savory Japanese inspired take on chimichurri, jammy eggs and a luxurious roasted and seared bone marrow.
Servings: 2
Calories: 948kcal
Ingredients
- 2 steaks of choice, 8oz each
- 2 marrow bones
- 1 clove garlic crushed
- 1 tbsp rice vinegar
- 2 tbsp fresh cilantro chopped
- 1 tbsp toasted sesame oil
- 1/4 tsp salt
- 4 large eggs
Instructions
- Preheat your oven to 200ºF (or 350ºF if it doesn't go that low). Season your steaks on both sides and arrange on a foil lined baking tray. Place your bone marrow along side the steaks to roast, or do what I do, and place a rack over top to allow any excess fat to drip down and baste the steaks for you (this only works at 350ºF and if the bones are not frozen). Warm steaks in the oven - 40 minutes for 200ªF and 20 minutes for 350ºF. Use a meat thermometer to check it halfway through, every oven is different.
- Combine garlic, rice vinegar, cilantro, sesame oil, and salt, and set aside. This amount makes what you see in the photos, so if you want a lot of sauce, double these amounts.
- Bring a pot of water to the boil and cook your eggs for 6 1/2 minutes. Once done, plunge into an ice bath or under cold running water to stop the cooking. Set aside.
- When your steaks hit 115ºF, remove from oven. Heat 2-3 tablespoons of oil in a skillet over high heat until the oil is smoking. Quickly sear the top and bottom of each marrow bone, then carefully sear each steak for 30 seconds per side (if using cast iron) or 1 minute per side (if using stainless).
- Peel your eggs and cut in half, then slice your steaks against the grain and serve with chimichurri, jammy eggs, and roast bone marrow.
Nutrition
Calories: 948kcal | Carbohydrates: 1.6g | Protein: 104.1g | Fat: 55.8g | Saturated Fat: 18.3g | Cholesterol: 658mg | Sodium: 722mg | Potassium: 1379mg | Fiber: 0.7g | Sugar: 1g