In a food processor or blender, add the garlic, parsley, cilantro, lemon juice, and oil. (save 2 tbsp of oil for the eggs) Season with salt and pepper. Pulse until finely chopped.
Season both sides of the steak well with salt and pepper.
In a nonstick pan over medium heat cook the steaks on both sides to your desired temperature using a thermometer (see below). Toast the bread.
Heat the reserved oil in a nonstick pan over low medium heat. Crack the eggs into the pan; cook for 3 to 4 minutes or until egg whites are firm and no longer runny.
Slice the steak against the grain. Spoon the chimichurri sauce over the steak with the eggs and toast. Season with salt and pepper to your desired taste. Serve with peaches.