Steak and Eggs Skillet with Chimichurri and Sweet Potatoes
A hearty, 45-minute skillet that pairs seared Sirloin and roasted sweet potatoes with fried eggs and a bright chimichurri, finished with crumbled feta and avocado for a protein-packed, quick dinner. Serve family-style with warm corn tortillas to scoop up every bit.
Recipe Courtesy Of:
Cook Time: 45 Minutes
Servings: 4
Ingredients: 18
Ingredients
Chimichurri Sauce
Optional Ingredients
Preparation
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Step 1
Combine chimichurri sauce ingredients in a blender or food processor.
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Step 2
Pulse until well combined, stopping once to scrape down sides of container. Set aside.
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Step 3
Preheat oven to 425°F.
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Step 4
Spread out sweet potato into a single layer on a baking sheet. Drizzle with olive oil, tossing gently to combine.
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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.
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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.
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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.
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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.
Nutrition Information
520 Calories
7.9g SAT FAT
32g PROTEIN
2.9 mg IRON
4.8 mg ZINC
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
The Essential Ingredients
Top Sirloin Steak: A versatile, lean cut that delivers big flavor and tenderness. It’s great for grilling, roasting, and pan-searing. It comes from the upper portion of the sirloin, so it’s a great balance of leanness and flavor.
Sweet Potatoes: A root vegetable with a sweet flavor and orange flesh. Can be roasted, mashed, baked, or fried. Excellent in both sweet and savory dishes.
Egg: This well-known ingredient is high in protein, vitamins, and minerals. It’s common in recipes like meatloaf, as it helps to bind ingredients together so it doesn’t fall apart while cooking.
Parsley: A bright green leafy herb that can be used fresh or dried. It brings a mild, earthy flavor
Olive Oil: A natural oil extracted from olives. It has a rich, fruity flavor. Often used in marinades, cooking, and dressings.
Safe Handling Tips:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips.
For more information on safe food handling and beef safety.
Frequently Asked Questions
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Can I roast the sweet potatoes in the skillet instead of the oven?
Yes. To convert this into a true one-pan meal, skip the oven preheating. Heat your 12-inch cast-iron skillet with the olive oil first, add the cubed sweet potatoes, and sauté them over medium heat for 15–20 minutes, stirring frequently until tender and browned on the edges. Transfer the cooked potatoes to a warm bowl, then proceed to melt your butter and sear the steak in the same hot skillet.
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Can I use dried herbs if I do not have fresh parsley, cilantro, or oregano for the chimichurri?
No. You cannot substitute fresh herbs with dried herbs for this chimichurri sauce. Chimichurri relies entirely on the high moisture content, bright color, and sharp, clean oils of fresh, raw vegetation; using dried herbs will result in a gritty, unpleasantly pungent, and muddy paste that will not emulsify properly with the olive oil and red wine vinegar.
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Can I make the chimichurri sauce ahead of time?
Yes. You can prepare the chimichurri sauce up to 48 hours in advance and store it in an airtight container in the refrigerator. In fact, making it a few hours early allows the garlic, red wine vinegar, and fresh herbs to marry and deepen in flavor. Bring it to room temperature and stir well before drizzling.
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