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, 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.
Chef's Tips
Bring the steak to room temperature and pat it fully dry before searing, as written — any surface moisture stops a good crust from forming, and starting cold means an uneven cook from edge to centre.Get the pan properly smoking hot before the steak goes in — that's what gets you a real sear in just 2–3 minutes per side without overcooking a thin cut like this past medium-rare.Rest the steak the full 5–10 minutes before slicing against the grain, as written — cutting into it early lets the juices run out onto the board instead of staying in the meat.
Storage & Reheating
This one's best eaten fresh, as intended — the fried egg won't reheat well (the yolk overcooks and the white turns rubbery), and the chimichurri butter is meant to melt over hot steak straight off the pan.If prepping components ahead, the mash and chimichurri butter both keep refrigerated for up to 3 days in separate airtight containers. Reheat the mash gently with a splash of water to loosen it, and let the chimichurri butter come back to room temperature or melt it fresh over freshly seared steak and a fried egg cooked just before serving.