Combine chimichurri sauce ingredients in a blender or food processor.
Pulse until well combined, stopping once to scrape down sides of container. Set aside.
Preheat oven to 425°F.
Spread out sweet potato into a single layer on a baking sheet. Drizzle with olive oil, tossing gently to combine.
Cook sweet potatoes in oven for 20-25 minutes, tossing 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 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.
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.
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 per serving: 520 Calories; 265 Calories from fat; 29.8 g Total Fat (7.9 g Saturated Fat; 17.1 g Monounsaturated Fat); 248 mg Cholesterol; 705.8 mg Sodium; 28.5 g Total Carbohydrate; 4.3 g Dietary Fiber; 31.6 g Protein; 2.9 mg Iron; 808.2 mg Potassium; 0.2 mg Thiamin; 0.5 mg Riboflavin; 10.6 mg Niacin (NE); 0.8 mg Vitamin B6; 2.6 mcg Vitamin B12; 4.8 mg Zinc; 28.0 mcg Selenium; 228.4 mg Choline.
This recipe is an excellent source of Protein, Riboflavin, Niacin (NE), Vitamin B6, Vitamin B12, Zinc, Selenium, and Choline. It is a good source of Dietary Fiber, Iron, Potassium, Thiamin.