Steak, Eggs, Roasted Potatoes, and Chimichurri Skillet

Prepare the chimichurri sauce: Finely chop the fresh parsley and garlic. In a small bowl, combine chopped parsley, minced garlic, 1/4 cup olive oil, red wine vinegar, red pepper flakes, a pinch of salt, and black pepper. Mix well and set aside.

Prepare the potatoes: Wash and cut baby potatoes into quarters or halves, ensuring even size for consistent cooking. In a bowl, toss the cut potatoes with 2 tablespoons of olive oil, salt, and black pepper.

Roast the potatoes: Preheat your oven or grill to 400°F (200°C). Place the seasoned potatoes in a large, oven-safe skillet in a single layer. Roast for 25-30 minutes, or until crispy and tender, flipping halfway through.

Sear the steak: While potatoes roast, pat the steaks dry with paper towels and season generously with salt and black pepper on both sides. Once potatoes are nearly done, remove the skillet from the oven/grill (leave potatoes in). Heat 1 tablespoon of butter or olive oil in the same skillet over medium-high heat. Sear steaks for 3-4 minutes per side for medium-rare, or until desired doneness. Remove steaks from the skillet and let rest on a cutting board for 5 minutes.

Cook the eggs: In the same skillet, if needed, add a touch more butter or oil. Crack the eggs directly into the skillet and cook to your preferred doneness (sunny-side up, over easy, or fried) for about 3-5 minutes. Season with a pinch of salt and pepper.

Assemble and serve: Slice the rested steak against the grain. Arrange the sliced steak, crispy roasted potatoes, and cooked eggs attractively in the skillet or on individual plates. Drizzle generously with the fresh chimichurri sauce. Serve immediately.