Steak with Mashed Potatoes and Fried Eggs

Steak, Mash & Eggs

Steak

• 400g (14oz) Rump or Scotch Fillet
• 1 Tbsp (20ml) 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 clove, minced
• 1 tsp (5ml) Red wine vinegar
• ½ tsp (1g) Dried chilli flakes
• Salt & Pepper

Serving (Garnish)

• 2 Whole eggs
• Flat leaf parsley, roughly chopped

1. Bring the steak to room temperature and pat it dry. Rub with olive oil and season generously with salt and pepper.
2. Make the chimichurri butter by combining softened butter, parsley, garlic, red wine vinegar, chilli flakes, salt and pepper. Chill for 30 minutes so flavors meld; spoon over sliced steak when ready to serve.
3. Boil the sweet potatoes and all-rounder potatoes in salted water for 22–25 minutes, until fork tender. Drain well.
4. Mash the potatoes with a rice or handheld masher. Stir in Greek yogurt, a splash of olive oil, salt and pepper. Adjust to your preferred texture—smooth or slightly chunky.
5. Heat a non-stick pan over medium and add a little oil. Crack in the eggs and fry for 3–4 minutes, until the whites are just set and the yolks remain soft. Remove and keep warm.
6. Preheat a heavy skillet or grill pan until smoking hot. Sear the steaks 2–2½ minutes per side for medium-rare (adjust for thickness). Let rest 5–10 minutes, then slice thinly against the grain.
7. Assemble bowls with sweet potato mash, sliced steak, a dollop of chimichurri butter and the fried egg. Finish with chopped parsley and cracked black pepper. Serve immediately.