Gjusta-inspired Steak and Eggs for Breakfast

gjusta copycat steak and eggs
gjusta copycat steak and eggs

This steak and eggs recipe is a California take on a classic hearty meal. It can be made paleo, and the chimichurri is loaded with anti-inflammatory and alkaline ingredients like herbs, lemon juice, and spices. It comes together so quickly and is perfect for any meal. This steak and eggs recipe adapted from Gjusta in Venice, CA to the best of my memory!

Gjusta is one of my favorite restaurants in LA, in spite of its terrible service, long waits, zero parking, zero seating, and generally inhospitable vibe. the food is good enough to compensate for all of those misses. i go for breakfast, i go for aperitivi, i go on the way to the airport. this steak and eggs dish is super protein packed, and if you give the slice of delicious bread to your friend, is paleo/whole30.

gjusta copycat steak and eggs

Gjusta-inspired steak and eggs

Mimi Newman
Gjusta-inspired steak and eggs
5 from 1 vote
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Mains
Cuisine American
Servings 2 servings
Calories 854 kcal



  • 1/2 cup of olive oil
  • 1/4 cup of red wine vinegar
  • 3 garlic cloves
  • 1 tbsp salt & pepper
  • 1 tsp preserved lemon
  • 1 bunch of cilantro


  • 8 oz of flank steak
  • 1 tbsp salt & pepper
  • 1 tbsp canola oil


  • 4 eggs
  • 1 tsp canola oil
  • splash of water
  • optional: slice of country style sourdough bread


  • make the chimichurri: combine all ingredients in a food processor and pulse until combined.
  • make the steak: salt & pepper the flank steak. if you plan ahead, since it’s a tougher cut of meat, salt and pepper it the night before, but if you do it ~30 min ahead or in real time, that’s okay too. heat a skillet until it’s smoking, and add in some high smoke point oil (sunflower or ghee) and sear 3-4 min each side. set aside to rest. (or use leftovers!
  • fry the eggs: using the same pan, and again use a high smoke point oil, and slide however many eggs you’re frying up, 1-2 per person. using the julia turshen trick, insert a splash of water into the pan and cover for about 45 seconds-1 minute, so as the eggs are frying, the whites firm up from the steam as well.
  • toast the bread: again, same pan, throw a few slices of thickly-cut country-style sourdough bread to toast up until they are nice-n-brown
  • plate the food: slice the steak thinly, and serve about 4oz per person. plate the eggs, sprinkling with maldon. drizzle chimichurri over the steak.


Substitute any meat you like if you don’t do red meat! 


Calories: 854kcalCarbohydrates: 1gProtein: 35gFat: 78gSaturated Fat: 13gCholesterol: 395mgSodium: 189mgPotassium: 508mgSugar: 1gVitamin A: 475IUVitamin C: 1mgCalcium: 73mgIron: 4mg
Keyword eggs, gjusta, steak, steak and eggs, steak and eggs recipe
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