To make chimichurri sauce, finely chop parsley and garlic, or quickly pulse in a food processor. Tip into a bowl and whisk in remaining ingredients (oil through to 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 BBQ grill plate to medium-high. Cook veggie skewers 5–6 mins, 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 for 5 mins, until a golden crust has formed on one side. Turn and cook a further 3–4 mins. 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 mins. 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.
Swap T-bone for rib-eye on the bone steaks.
Pushed for time use shop bought chimichurri.
If you don’t have skewers for your veggies, grill them on the BBQ grill plate or in a heavy-based pan.