Step

• Step 1

  To make chimichurri combine spinach, olive oil, shallot, garlic, lemon zest, lemon juice, salt, red pepper flakes, and honey in a medium mixing bowl. Stir to combine and set aside.

  Ingredients

  • 3 Cup baby spinach, chopped

  • 1/2 Cup olive oil

  • 1/2 Whole minced shallot

  • 4 Clove garlic, minced

  • 1  lemon, zested

  • 2 Tablespoon lemon juice

  • 1/2 Teaspoon salt

  • 1/4 Teaspoon red chili flakes

  • 1/4 Teaspoon honey

• Step 2

  Season steaks liberally with Traeger Coffee Rub. Allow seasoned steaks to sit at room temperature for 30 minutes while you preheat your Traeger Griddle.

  Ingredients

  • 2  New York strip steak, cut 1/2 to 3/4 inch thick

  • As Needed Traeger Coffee Rub

• Step 3

  Preheat one zone of the Traeger Flatrock to high and one zone to medium heat.

• Step 4

  Drizzle oil over griddle and spread around to coat. Gently crack 2 eggs into 2 separate small bowls being careful not to break yolks.

  Ingredients

  • 4 Whole eggs

  • As Needed neutral oil, for griddle

• Step 5

  Add butter to the high zone and spread to coat. Place steaks on the high zone of griddle. Place eggs onto zone set to medium being careful not to break yolks. Season with salt and pepper and cook for 1 minute and 30 seconds then flip the steaks and cook for another minute and a half.

  Ingredients

  • 2 Tablespoon butter

• Step 6

  Remove steaks and eggs from Flatrock to a serving platter. Top with spinach chimichurri and serve immediately.

  Pro Tip

  To nail that perfect medium rare steak temp, aim for an internal temperature between 130 and 135°F. A New York Strip is usually too thin for a wireless meat thermometer, so your best bet is to use an instant-read thermometer or go by touch. For medium rare, the steak should have a bit more resistance than rare but still feel relatively soft. Press it with your finger — it should feel like the fleshy area at the base of your thumb when your hand is relaxed and open.

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