Steak and Eggs Skillet with Chimichurri and Sweet Potatoes

Ingredients

• 1 lb. boneless Sirloin Steak

• 2 medium sweet potatoes, peeled and cut into 1/2-inch cubes

• 1 Tbsp. butter

• ¼ tsp. salt

• ¼ tsp. black pepper

• 1 Tbsp. olive oil

• 4 large eggs

• 3 Tbsp. crumbled feta

• Chimichurri Sauce

  • 1/2 cup fresh parsley

  • 1/2 cup fresh cilantro

  • 1/4 cup fresh oregano

  • 3 cloves garlic

  • 1/2 tsp. salt

  • 1/2 tsp. red pepper flakes

  • 1/4 cup olive oil

  • 2 Tbsp. red wine vinegar

  Optional Ingredients

  • 6 corn tortillas

  • Sliced avocado 

METHOD

1. Step 1

   Combine chimichurri sauce ingredients in a blender or food processor. 

2. Step 2

   Pulse until well combined, stopping once to scrape down sides of container. Set aside.

3. Step 3

   Preheat oven to 425°F. 

4. Step 4

   Spread out sweet potato into a single layer on a baking sheet. Drizzle with olive oil, tossing gently to combine. 

5. Step 5

   Cook sweet potatoes in oven for 20-25 minutes, tossing halfway through, or until sweet potatoes have golden edges. Set aside and keep warm.

6. Step 6

   Meanwhile, heat a large cast-iron skillet (12-inch recommended) over MEDIUM-HIGH heat. Add 1 Tbsp. butter to melt. Season steak with salt and pepper, then cook in melted butter for about 3-4 minutes per side or until internal temperature reaches at least 145° F  medium rare (145°F) to medium (160°F) doneness, as measured by a meat thermometer inserted into the thickest part of the steak.

7. Step 7

   Transfer steak to a cutting board. Allow to rest 3-5 minutes before slicing across the grain. Cook eggs in same skillet to desired doneness.  

8. Step 8

   To serve family-style, transfer sweet potatoes, steak, and eggs back to skillet. To serve individually, place sweet potatoes on plate, then place ¼ of steak slices and 1 egg on each plate. Top with avocado slices and crumbled feta. Drizzle with Chimichurri Sauce. If desired, sprinkle with salt and pepper and serve with corn tortillas.