Ingredients

· ½ cup chopped parsley

· ½ cup chopped basil

· 2 tablespoons chopped chives

· 1 shallot, diced

· 2 cloves garlic, minced

· ¼ teaspoon crushed red pepper flakes

· 1/3 cup olive oil

· 1 tablespoon balsamic vinegar

· Salt and ground black pepper, to taste

· 680 g skirt steak

· 1 tablespoon canola oil

· 6 fried eggs

Method

In a medium bowl, combine parsley, basil, chives shallot, garlic and red pepper flakes. Whisk in olive oil and vinegar; season with salt and pepper, to taste. Using paper towels, pat both sides of the steak dry; season with salt and black pepper. Heat a skillet over medium high heat until very hot, then add the canola oil. Place the steak in the middle of the skillet and cook until a dark crust has formed, for about five minutes. Using tongs, flip, and cook for an additional five minutes, or until desired doneness. Let it rest for a while. Thinly slice the steak, serve with the parsley mixture and eggs. Enjoy!