A butterflied New York strip steak topped with bacon and fried eggs and served with Argentina’s ubiquitous oregano and vinegar sauce, chimichurri.
Step 1: Butterfly the strip steak; place the steak on a cutting board. Starting at the narrow end, cut it almost in half through the side, cutting to but not through the wide end; it helps to hold your knife parallel to the cutting board with one hand and place your other hand flat on the top of the steak. Open the steak up like a book.
Step 2: Set up the grill for direct grilling and preheat it to high.
Step 3: If your grill has a side burner, set it on medium-high and heat the oil in a skillet. If not, you’ll have to cook the bacon in a skillet directly on the grill or on your stove indoors. Cook the bacon until crisp, 2 to 4 minutes per side. Drain the bacon on paper towels on a plate and keep it warm. Set the skillet aside.
Step 4: When ready to cook, brush and oil the grill grate. Season the steak with salt and pepper and arrange it, opened out, on the hot grate at a diagonal to the bars. Grill the steak until cooked to taste, 2 to 3 minutes per side for medium-rare. Use the poke test to test for doneness. Transfer the steak to a plate and keep warm.
Step 5: Meanwhile, if you like bacon fat (and Lord knows, I do), crack the eggs into the skillet in which you cooked the bacon. If you don’t like bacon fat, pour it off, add 2 more tablespoons of oil, and cook the eggs in that. Cook the eggs sunny-side up, 2 to 3 minutes, or over easy, 2 to 3 minutes on the bottom and 1 minute on the top.
Step 6: Arrange the eggs side by side on top of the steak and place 2 strips of fried bacon beside each egg. Serve at once with the chimichurri sauce on the side.