Steak, Sweet Potato Mash, Chimichurri Butter & Fried Egg

Steps

Tap a timecode to jump to roughly that moment in the video.

1. 1
   Peel the sweet potato and all-rounder potatoes. Halve the regular potatoes lengthwise and roughly chop them into similar-sized pieces as the sweet potato, ensuring even-sized chunks for uniform cooking.
   ≈0:06
2. 2
   Place all potatoes in a pot, cover with cold water by about an inch, season with salt, bring to a boil over high heat, and cook for about 22–25 minutes until completely fork-tender and breaking apart.
   ≈0:50
3. 3
   Make the chimichurri butter: roughly chop the flat leaf parsley, grate the garlic clove on a microplane into a paste. In a bowl, combine the softened unsalted butter with the chopped parsley, grated garlic, red wine vinegar, chilli flakes, salt, and black pepper; mix and compress until well combined.
   ≈1:11
4. 4
   Drain the cooked potatoes and transfer to a bowl. Add Greek yogurt, olive oil, salt, and black pepper; mash together using a potato masher, leaving it somewhat chunky for a rustic texture. Taste and adjust seasoning as needed.
   ≈2:38
5. 5
   Heat oil in a pan over medium heat. Crack in two eggs and cook for about 2–3 minutes until the egg whites set completely but the yolks remain soft, or longer if you prefer crispy edges.
   ≈3:26
6. 6
   Oil both sides of the steak and season generously with salt and black pepper. Heat a pan over high heat until smoking, add the steak, and use a weight to keep it flat on the surface. Sear for about 2½ minutes until golden, flip, add butter, and baste the steak with the melted butter for another 2 minutes until cooked to desired doneness (medium-rare in this example).
   ≈3:44
7. 7
   Remove the steak from the heat and rest for about 5 minutes. Slice against the grain to break down the muscle fibres and achieve a more tender texture.
   ≈4:28
8. 8
   Place the mash in a bowl as a base, rest the sliced steak on top. Drizzle with the steak's resting juices and chimichurri butter. Position the fried eggs to the side, add a spoonful of chimichurri butter on top, and finish with a garnish of chopped parsley and cracked black pepper.
   ≈4:40