Disclosure: This Fall Harvest Steak Salad is a post collaboration with Beef Loving Texans on behalf of the Beef Checkoff. I received compensation, but all opinions are my own.

…

“That’s right, you’re not from Texas. But Texas wants you anyway.”

That brilliant lyric is sung by Lyle Lovett, one of Texas’ favorite singer-songwriter sons. And that’s the invitation I always extend far and wide, and specifically to my husband, a Kansas-bred boy.

My husband seamlessly slid right into his role as adopted Texan, proudly claiming Texas as his home-state, buying a new pair of boots, and asking for beef on his plate at almost every meal. You see, Texas pride is like nowhere else on earth, and beef is a big part of that pride.

Yet despite feeling intrinsically Texan, beef is also incredibly versatile and can be prepared with a variety of different flavors and techniques to meet all sorts of cultural preferences and traditions. As a part of most Americans’ diets, traditions, and celebrations, beef is a foundational food that nourishes and optimizes health at all stages of life.

Just one serving (3 ounces) of cooked beef delivers about 25 grams of high-quality protein, which is essential for achieving and maintaining healthy weight, preserving and building muscle, and supporting healthy aging. Plus, beef is leaner than ever before, making it easier for Americans to include lean beef in a variety of healthy diets. Pairing lean beef with other nutrient-rich foods, like fruit, vegetables, and whole grains is an easy way to balance your plate and support all of your family’s nutritional needs.

Between Texas pride, flavor diversity, and the incredible nutrient profile of beef, it was a no brainer to make my husband a breakfast of champions with this Steak and Eggs Skillet with Chimichurri and Sweet Potatoes. This skillet packs real flavor and a nutrition punch, covers all of the essentials, and is sure to keep him full for hours.

Now, this is the way a real long, tall Texan starts the day.

Visit www.beeflovingtexans.com for more recipes and inspiration!

Print Pin

Steak and Eggs Skillet with Chimichurri and Sweet Potatoes

Course Breakfast

Cuisine American

Keyword steak and egg skillet

Servings 3 servings

Ingredients

Chimichurri Sauce:

1/2 cup fresh parsley
1/2 cup fresh cilantro
1/4 cup fresh oregano
3 cloves garlic
1 teaspoon salt
1/2 teaspoon red pepper flakes
1/4 cup olive oil
2 tablespoons red wine vinegar

Steak and Eggs Skillet:

11 ounces sweet potato peeled and cut into 1/2-inch cubes (about 1 large sweet potato)
1 tablespoon olive oil
2 tablespoons butter divided
3/4 pound boneless sirloin steak
3 large eggs
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 avocado sliced
3 tablespoons crumbled feta
6 corn tortillas if desired

Instructions

For Chimichurri Sauce:

Combine parsley, cilantro, oregano, garlic, salt, red pepper flakes, olive oil, and red wine vinegar in the container of a blender or food processor. Pulse until well combined, stopping once to scrape down sides of container. Set aside.

For Steak and Eggs Skillet:

Preheat oven to 425°F. Spread out sweet potato into a single layer on a small baking sheet. Drizzle with olive oil, stirring gently to combine. Cook sweet potatoes at 425°F for 20-25 minutes, stirring halfway through, or until sweet potatoes have golden edges. Set aside and keep warm.
Meanwhile, heat a large cast-iron skillet (12-inch recommended) over medium-high heat. Add 1 tablespoon butter to melt. Cook sirloin steak in melted butter for about 3-4 minutes per side. Insert instant-read thermometer horizontally from the side of the thickest part of the steak . Beef’s tender, juicy texture is optimum when cooked to medium rare (145°) to medium (160°) doneness. Transfer steak to a plate or cutting board. Keep warm and allow to rest at least 3 minutes.
Add remaining 1 tablespoon butter to skillet. Cook eggs in melted butter to desired degree of doneness.
Transfer sweet potatoes to skillet. Top with eggs. Slice steak and return to skillet. Sprinkle evenly with salt and pepper. Top with avocado slices and crumbled feta. Drizzle with Chimichurri Sauce. Serve with corn tortillas, if desired.

Don’t miss this Fall Harvest Steak Salad for another delicious way to include lean beef on your plate.