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Steak and Eggs Skillet with Chimichurri and Sweet Potatoes

Course Breakfast
Cuisine American
Keyword steak and egg skillet
Servings 3 servings


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


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.