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.