Deluxe steak and egg

• 1 bone-in ribeye steak, about 400 g (14 oz)
• Olive oil
• 2 eggs, cooked to your liking
• 1 tomato, sliced
• Slices of toasted bread
• Salt and ground pepper

• 1 cup (250 ml) fresh cilantro, lightly packed
• ¾ cup (190 ml) fresh parsley, lightly packed
• 2 garlic cloves, crushed
• 2 tbsp (30 ml) apple cider vinegar
• ½ cup (125 ml) olive oil
• Salt and ground pepper

• 10 baby potatoes, halved
• Olive oil
• ½ tsp (2.5 ml) smoked paprika
• ½ tsp (2.5 ml) Italian seasoning
• Salt and ground pepper

Herb sauce

• In the bowl of a food processor, combine all sauce ingredients. Season generously with salt and pepper and blend until smooth. Set aside.

Crispy potatoes

• Preheat oven to 450°F (230°C). Line a large baking sheet with parchment paper.
• In a pot of boiling water, cook the baby potatoes for 7 minutes. Drain.
• Transfer to the baking sheet and drizzle generously with olive oil. Be generous, this is what makes them properly crispy. Add the spices, season with salt and pepper and toss to coat. Roast for 25 minutes, tossing halfway through, until deep golden and crispy.

Steak

• Remove the steak from the fridge 30 minutes before cooking. Preheat the BBQ to maximum heat and oil the grate.
• Brush the steak with a thin drizzle of olive oil. Season both sides with salt and pepper.
• Place on the grate and cook for 2 minutes to sear the meat. Rotate 45 degrees and cook another 2 minutes to create a crosshatch.
• Flip the steak and repeat both searing steps, cooking 4 minutes total on this side. At this point, the steak should be medium-rare. Continue cooking if needed.
• Transfer to a plate, cover tightly with aluminum foil and let rest for 5 minutes.
• Serve with the eggs, potatoes, tomato, toasted bread and drizzle generously with herb sauce.