Steak with Mashed Potatoes and Fried Eggs – Classic Dinner Recipe

Steak, Mash & Eggs

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

• Bring the steak to room temperature and pat it dry. Rub with olive oil and season generously with salt and pepper.
• Prepare the chimichurri butter by combining softened butter, chopped parsley, crushed garlic, red wine vinegar, chilli flakes, salt and pepper. Chill for about 30 minutes so the flavours meld; spoon or slice over the steak when serving.
• Boil the sweet potatoes and all-rounder potatoes together for 22–25 minutes or until fork-tender. Drain in a colander.
• Mash the potatoes with a rice or handheld masher. Fold in Greek yogurt, a drizzle of olive oil and season with salt and pepper. Leave it chunky or mash until smooth, depending on preference.
• Heat a pan over medium heat with a little oil and crack in the eggs. Fry for 3–4 minutes or until the whites are set but the yolks remain runny. Remove and keep warm.
• Preheat a grill pan or heavy skillet until very hot. Sear the steaks 2–2½ minutes per side for medium-rare, adjusting time for desired doneness. Rest the steaks 5–10 minutes, then slice thinly against the grain.
• Assemble bowls with a bed of sweet potato mash, slices of steak, a spoon of chimichurri butter and a fried egg on top. Garnish with chopped parsley and cracked black pepper. Serve immediately.