Tigaie rustica cu steak de vita, ochiuri si cartofi noi

Galbenusul ala moale care curge peste steak-ul feliat perfect roz, cartofii noi aurii si chimichurri-ul verde vibrant — asta nu e o masa, e o experienta! Steak de vita sirloin marinat simplu cu sare si lasat sa se odihneasca, prajit la tigaie pana la rozul perfect si feliat subtire peste cartofi noi rumeniti, cu oua ochiuri cu galbenus moale care curge peste tot si chimichurri proaspat de patrunjel, ceapa rosie, usturoi si oregano stropit generos deasupra. O tigaie. O masa. Zero regrete! Tigaie rustica cu steak de vita, ochiuri si cartofi noi este exact reteta aceea pe care o faci o data si dupa care o tot repeti — pentru ca unele combinatii sunt pur si simplu perfecte!

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INGREDIENTE (pentru 4 portii)

Pentru steak:

2 steak-uri de vita sirloin
sare

Pentru cartofi noi:

1 kg cartofi noi mici
1 lingura ulei de masline
sare

Pentru ochiuri:

4 oua
1 lingura ulei de masline

Pentru sos chimichurri:

2 linguri patrunjel verde tocat marunt
1 catel de usturoi zdrobit
1 ceapa rosie tocata marunt
1 lingurita oregano
¼ lingurita fulgi de chilli
3 linguri ulei de masline
sucul de la ¼ lamaie
sare

Stergem bine steak-urile cu servetele absorbante si le presaram generos cu sare pe ambele parti. Le lasam la temperatura camerei timp de o ora — pasul care face diferenta intre o carne gatita uniform si una cu exterior ars si interior rece.

In timp ce steak-urile stau la temperatura camerei, pregatim chimichurri-ul. Amestecam intr-un bol patrunjelul tocat marunt, usturoiul zdrobit, ceapa rosie tocata fin, oregano, fulgii de chilli, uleiul de masline, sucul de lamaie si sarea. Amestecam bine si pastram la rece pana la servire. Cu cat sta mai mult, cu atat aromele se intrepatrund mai bine!

Spalam cartofii bine cu un burete abraziv pentru a indeparta orice urma de pamant. Ii taiem pe jumatate si ii lasam in apa rece 15 minute. Ii scurgem bine, ii stergem cu un prosop si ii punem in Actifry cu o lingura de ulei de masline si sare. Ii gatim pana devin frumos rumeniti si crocanti la exterior.

Incingem bine o tigaie grill la foc mare. Stergem carnea inca o data cu servetele absorbante — suprafata perfect uscata este secretul crustei crocante si apetisante. Punem steak-urile in tigaie si gatim 3-4 minute pe fiecare parte. Ideal este sa folosim un termometru de carne. Pentru rozul perfect al unei fripturi medii temperatura interna trebuie sa fie 60-62°C. In ultimul minut ungem steak-urile cu sos chimichurri, le mutam pe o farfurie, acoperim cu folie de aluminiu si lasam 10 minute sa se odihneasca, pasul esential pentru ca sucurile sa se redistribuie uniform in carne.

Rasturnam cartofii rumeniti intr-o tigaie mai mare si ii asezam pe o jumatate a tigaii. Adaugam o lingura de ulei de masline si gatim cele 4 oua ochiuri pe cealalta jumatate — galbenusul moale si cremos este exact ce trebuie langa carnea de vita.

Feliem steak-urile si le asezam peste cartofi si ochiuri. Stropim generos cu sosul chimichurri si servim direct din tigaie — rustic, bogat si absolut de neuitat!

Detaliile video ale retetei:

Daca ti-a placut aceasta reteta de tigaie rustica cu steak de vita, ochiuri si cartofi noi, te invitam sa incerci si alte retete inspirate:

Lipii cu muschi de vita si piure de fasole

English version

Rustic skillet with beef steak, fried eggs and new potatoes

That soft yolk running over the perfectly pink sliced steak, golden new potatoes and vibrant green chimichurri — this is not just a meal, it is an experience! Beef sirloin steak simply seasoned with salt and left to rest, pan-fried to a perfect pink and thinly sliced over golden new potatoes, with fried eggs with a soft yolk running everywhere and fresh chimichurri of parsley, red onion, garlic and oregano drizzled generously on top. One pan. One meal. Zero regrets! Rustic skillet with beef steak, fried eggs and new potatoes is exactly the recipe you make once and keep repeating — because some combinations are simply perfect!

INGREDIENTS (for 4 servings)

For the steak:

2 beef sirloin steaks
salt

For the new potatoes:

1 kg small new potatoes
1 tablespoon olive oil
salt

For the fried eggs:

4 eggs
1 tablespoon olive oil

For the chimichurri sauce:

2 tablespoons finely chopped fresh parsley
1 garlic clove, crushed
1 red onion, finely chopped
1 teaspoon oregano
¼ teaspoon chilli flakes
3 tablespoons olive oil
juice of ¼ lemon
salt

Pat the steaks dry thoroughly with paper towels and season generously with salt on both sides. Leave at room temperature for one hour — the step that makes the difference between evenly cooked meat and one with a burnt exterior and cold interior.

While the steaks are resting at room temperature, prepare the chimichurri. Mix together in a bowl the finely chopped parsley, crushed garlic, finely chopped red onion, oregano, chilli flakes, olive oil, lemon juice and salt. Mix well and keep refrigerated until serving — the longer it sits, the better the flavours develop!

Wash the potatoes well with an abrasive sponge to remove any traces of soil. Cut them in half and leave in cold water for 15 minutes. Drain well, pat dry with a towel and place in the Actifry with one tablespoon of olive oil and salt. Cook until beautifully golden and crispy on the outside.

Heat a grill pan well over high heat. Pat the steaks dry one more time with paper towels — a perfectly dry surface is the secret to a crispy and appetising crust. Place the steaks in the pan and cook for 3-4 minutes on each side. Ideally use a meat thermometer — for the perfect pink of a medium steak the internal temperature should be 60-62°C. In the last minute brush the steaks with chimichurri sauce, transfer to a plate, cover with aluminium foil and leave to rest for 10 minutes — the essential step that allows the juices to redistribute evenly throughout the meat.

Tip the golden potatoes into a larger pan and arrange on one half. Add one tablespoon of olive oil and cook the 4 fried eggs on the other half — the soft, creamy yolk is exactly what is needed alongside the beef.

Slice the steaks and arrange over the potatoes and eggs. Drizzle generously with chimichurri sauce and serve straight from the pan — rustic, rich and absolutely unforgettable!

If you enjoyed this rustic skillet with beef steak, fried eggs and new potatoes recipe, we invite you to try other recipes for inspiration: Tortillas with Beef Loin and Mashed Beans, Steak Fettuccine Alfredo or Cheesy Steak Focaccia.

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