To make chimichurri sauce, finely chop parsley and garlic, or quickly pulse a food processor. Tip into a bowl and whisk in remaining ingredients (oil through chilli flakes). Adjust seasoning to taste.
Thread zucchini, tomato and onion onto skewers, and brush with a tablespoon or so of chimichurri sauce. Preheat a heavy-based pan or barbecue grill plate to medium-high. Cook veggie skewers 5 - 6 minutes, turning once. Arrange over quinoa.
Drizzle steaks with olive oil and season both sides with salt. Increase barbecue heat to high and cook T-bone steaks 5 minutes, until a golden crust has formed on one side. Turn and cook a further 3 - 4 minutes. Using tongs, hold steak on the centre bone and turn to sear all the way around, including the flat-bone end. Transfer to a board, cover loosely with foil and rest for 10 minutes. While the steak rests, cook eggs to your liking.
Cut both sides of the steak from the bone, slice and spoon over half the chimichurri sauce. Serve steak with fried eggs, quinoa, roasted veggies, and remaining chimichurri.
This recipe is a great one to serve family-style. Pack any leftovers together for a quick lunch the next day.
If using ribeye on the bone, cook for an extra minute or two per side, until cooked to your liking.