Chimichurri Steak and Egg Skillet

 Chimichurri: In a small bowl, combine parsley, oil, vinegar, chili, garlic and salt. Set aside.

Heat a large non-stick skillet over medium-high heat. Season steak all over with ½ tsp each of salt and pepper. Cook steak, uncovered, turning periodically until golden brown; about 4-5 minutes for medium rare. Remove to a board to let rest.

In the same skillet, add oil, mushrooms, peppers and onion blend, potatoes and remaining ½ tsp each of salt and pepper. Sauté for 2-3 minutes or until potatoes are warmed through.

Make 4 shallow wells and add an egg into each well. Reduce heat to medium-low and let cook uncovered until egg whites have set, about 4 minutes.

Slice steak and arrange on skillet. Spoon chimichurri over steak and eggs to serve.

Tip: In place of the frozen peppers and onions, you can use 1 bell pepper (any colour) cut lengthwise into thin strips and half a small onion, sliced. Sauté peppers and onions with mushrooms for 2 minutes before adding the potatoes, then proceed as directed.