Description
A rich and elegant date-night dish featuring perfectly cooked steak, umami-packed Japanese-style chimichurri, roasted bone marrow, and soft jammy eggs.
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
- 2–3 tbsp oil (for searing)
Instructions
- Preheat oven to 200ºF (or 350ºF if needed). Season steaks and place on a foil-lined baking tray. Add marrow bones alongside or on a rack above. Cook for 40 minutes at 200ºF or 20 minutes at 350ºF, checking internal temperature halfway.
- In a bowl, combine garlic, rice vinegar, cilantro, sesame oil, and salt. Mix well and set aside.
- Bring a pot of water to a boil. Cook eggs for 6 1/2 minutes, then transfer to an ice bath or run under cold water to stop cooking.
- When steaks reach 115ºF, remove from oven. Heat oil in a skillet over high heat until smoking. Sear marrow bones briefly on top and bottom, then sear steaks for 30 seconds per side (cast iron) or 1 minute per side (stainless steel).
- Peel and halve the eggs. Slice steaks against the grain and serve with chimichurri, jammy eggs, and roasted bone marrow.
Notes
- Double the chimichurri ingredients if you prefer extra sauce.
- Use a meat thermometer for precise doneness.
- Let steaks rest briefly after searing for best texture.
- Serve with crusty bread to enjoy the marrow.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roast and Sear
- Cuisine: Fusion
Nutrition
- Serving Size: 1 plate
- Calories: 720 kcal
- Sugar: 1 g
- Sodium: 450 mg
- Fat: 52 g
- Saturated Fat: 20 g
- Unsaturated Fat: 28 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 0 g
- Protein: 58 g
- Cholesterol: 320 mg
