Steak and Eggs Skillet with Chimichurri and Sweet Potatoes
Keyword steak and egg skillet
1/2teaspoonred pepper flakes
2tablespoonsred wine vinegar
Steak and Eggs Skillet:
11ouncessweet potatopeeled and cut into 1/2-inch cubes (about 1 large sweet potato)
3/4poundboneless sirloin steak
6corn tortillasif desired
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.