For the chimichurri, place parsley, cilantro, oregano, olive oil, red wine vinegar, bell pepper and garlic clove and salt in a food processer. Pulse for about 30 seconds. Place in the refrigerator until ready to serve.
Coat yourNew York strips with a liberal coating of salt pepper and garlic salt. Preheat a cast iron skillet until smoking, pour in about 2 tbsp of olive oil, then place in your steak. Sear on both sides for about 3 minutes per side.
Add in butter and baste with a spoon for an additional 2-3 minutes. Cook until internal temperature is 130-135 for medium rare-medium.
While your steaks are resting, Fry eggs in a little butter and olive oil until egg white is opaque. Place into a tortilla and repeat until all tacos are made.
Cut steak into thin strips and place in tacos along with chimichurri, queso fresco and a few thinly sliced radishes. Enjoy!
Find the full recipe at: https://dadwithapan.com/steak-and-eggs-breakfast-tacos/