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1
Combine the parsley, oregano, cilantro and garlic in a food processor and pulse until coarsely chopped.
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2
Add the paprika, vinegar, oil and salt and pepper, to taste, and process until smooth.
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3
Scrape into a bowl and let sit at room temperature for 30 minutes before serving.
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4
The sauce can be made 8 hours in advance tightly covered and refrigerated.
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5
Bring to room temperature before serving.
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6
For the steak and sausages:
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7
Heat the grill to high.
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8
Brush the steak and sausages with oil and season with salt and pepper, to taste.
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9
Grill the steak until golden brown and slightly charred on both sides and cooked to medium-rare doneness, about 4 minutes per side.
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10
Grill the sausages until golden brown on both sides and just cooked though, about 15 minutes.
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11
Remove the steak and sausages from the grill to a cutting board and let rest for 10 minutes.
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12
Slice and reserve.
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13
For the eggs:
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14
Heat a large cast iron pan on top of the grill.
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15
Once the pan is hot add the butter and eggs and either fry or scramble.
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16
Remove the eggs to a serving platter and top with the chimichurri and sliced sausages.
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17
Arrange the steak around the eggs and serve with Garlic Toast.
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18
Heat the grill to high.
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19
Toast bread on both sides until lightly golden brown, about 20 seconds per side.
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20
Remove from grill, rub with the cut side of garlic and drizzle with olive oil.
