Steak & Eggs #1

Steak, Mash & Eggs

High-Protein Steak with Sweet Potato Mash, Chimichurri Butter & Fried Egg

A high-protein steak bowl served with creamy sweet potato mash, chimichurri butter, and a crispy fried egg. Packed with flavour, perfect for fresh meals or meal prep.

Steak & Eggs #2

Steak, Mash & Eggs

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Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 2 People
Calories: 875kcal
Author: Chef Jack Ovens

Ingredients
 

Steak

  • 400g (14oz) - g Rump or Scotch Fillet
  • 1 Tbsp (20ml) - Tbsp Olive Oil
  • Salt & Pepper

Sweet Potato Mash

  • 400g (14oz) - Sweet Potato
  • 200g (7oz) - All Rounder Potatoes
  • 80g (2.8oz) - Greek yogurt
  • Salt & Pepper

Chimichurri Butter

  • 50g (1.7oz) - Unsalted Butter, Softened
  • 5g (0.2oz) - Flat Leaf Parsley, Roughly Chopped
  • 1 - Garlic Cloves
  • 1 tsp (5ml) - Red Wine Vinegar
  • ½ tsp (1g) - Dried Chilli Flakes
  • Salt & Pepper

Serving (Garnish)

  • 2 - Whole Eggs
  • Flat Leaf Parsley, Roughly Chopped

Instructions

  • Bring the steak to room temperature and pat dry. Rub with olive oil and season with salt.
  • For the chimichurri, mix all ingredients until combined. Chill for 30 minutes — spoon or slice over steak slices.
  • Boil all-arounder potatoes & sweet potatoes in a pot for 22-25 minutes or until fork tender. Drain through a colander.
  • Mash, using a rice or handheld masher. Add in yogurt, olive oil, salt, and pepper. Serve chunky or smooth.
  • Place a pan over medium heat, add oil and crack in 2 eggs. Cook for 3-4 minutes or until the whites have just set. Remove from the pan.
  • Heat grill pan or heavy skillet to smoking hot. Sear the steaks for 2 to 2 1/2 minutes per side for medium-rare. Rest 5–10 mins — slice thin against the grain.
  • Serve in bowls, garnish with flat leaf parsley and cracked black pepper. Dig in.

Nutrition Guide

Nutrition Facts
Steak, Mash & Eggs
Amount per Serving
Calories
875
% Daily Value*
Fat
 
44
g
68
%
Saturated Fat
 
10
g
63
%
Polyunsaturated Fat
 
3
g
Monounsaturated Fat
 
10
g
Cholesterol
 
465
mg
155
%
Sodium
 
564
mg
25
%
Potassium
 
579
mg
17
%
Carbohydrates
 
60
g
20
%
Fiber
 
3
g
13
%
Sugar
 
9
g
10
%
Protein
 
60
g
120
%
Vitamin A
 
2800
IU
56
%
Vitamin C
 
20
mg
24
%
Calcium
 
188
mg
19
%
Iron
 
8
mg
44
%
* Percent Daily Values are based on a 2000 calorie diet.
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The above nutrition guide is based on daily averages and is calculated for a single portion. 

Recipe Notes

Storage Instructions

Steak & Mash

Store cooled steak slices and sweet potato mash in airtight containers.

Refrigerate for up to 4 days.

Chimichurri Butter

Store in an airtight container or wrapped in baking paper in the fridge for up to 7 days.

You can also freeze it for up to 1 month.

Fried Egg

Best cooked fresh.

If you’re meal prepping, store separately and reheat gently — but for best results, fry the egg when ready to eat.

 

Reheating Instructions

 

Steak

Microwave on medium for 60–90 seconds, covered, or gently reheat in a pan over low heat until just warmed through.

Avoid high heat to prevent drying out.

Sweet Potato Mash

Microwave in bursts of 30–60 seconds, stirring between each until hot.

Add a splash of water or milk if needed to loosen the texture.

Chimichurri Butter

Allow to melt naturally over hot steak or mash when serving.

Egg

Recommended to fry fresh — if reheating, microwave for 10–15 seconds on low or heat gently in a pan.

 

Watch How To Make The Recipe

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