Finely chop parsley, cilantro and oregano (or pulse briefly in a food processor). Combine herbs with minced garlic, red wine vinegar, lemon juice, red pepper flakes, 3 tbs extra-virgin olive oil and 1/4 tsp salt in a small bowl. Taste and adjust acidity or salt. Chill while preparing steak (can be made up to 24 hours ahead).

Bring steak to room temperature

Remove the 6 oz flat iron steak from the refrigerator and pat dry with paper towels. Season both sides evenly with 1 tsp kosher salt and 1/2 tsp black pepper. Let rest at room temperature 20–30 minutes.

Sear the steak

Heat a heavy skillet or cast-iron pan over high heat until very hot (about 3–5 minutes). Add 1 tbs olive oil and swirl. Add steak and sear undisturbed 2 minutes. Flip and sear 2 minutes more for medium-rare (internal about 125–130°F / 52–55°C). If steak is thicker than 1 inch, reduce heat to medium-high after first sear and continue cooking 1–2 minutes per side. Remove steak to a cutting board and rest 5–7 minutes.

Slice and serve

Slice steak thinly against the grain. Spoon 1–2 tbs chimichurri over the sliced steak or serve chimichurri on the side.

Sweet Potato Medley

While steak rests (or preheat oven earlier), toss 1 cup cubed sweet potato, 2 tbs diced red onion and 2 tbs diced bell pepper with 1 tbs olive oil, 1/4 tsp smoked paprika, 1/8 tsp garlic powder, 1/4 tsp salt and 1/8 tsp black pepper. Spread in a single layer on a small baking sheet.

Roast at 425°F (220°C) for 18–22 minutes, stirring/tossing once halfway through, until potatoes are tender and lightly caramelized. If you're short on time, pan-roast: heat 1 tbs oil in a skillet over medium-high, add mixture and cook 10–12 minutes, stirring often, until tender. Finish with 1 tbs chopped parsley if using.

Eggs & Toast

Toast the bread: brush both sides of the artisanal slice with 1/2 tsp olive oil. Toast in a skillet over medium heat 1–2 minutes per side until golden, or use a toaster. Spread butter on hot toast.

Cook the eggs

Heat a nonstick skillet over medium-low and add 1 tbs unsalted butter. For any-style eggs choose one: - Fried (sunny-side up): crack eggs into pan, cook gently 2–3 minutes until whites set but yolks still runny; cover 30–45 seconds if you prefer whites fully set. - Over-easy/medium/hard: cook 2–3 minutes, flip carefully and cook 20–30 sec (easy), 45–60 sec (medium), 90–120 sec (hard). - Scrambled: whisk eggs, pour into pan and stir slowly until soft curds form. Season eggs with 1/8 tsp salt and 1/8 tsp pepper near the end of cooking.

Plate: place sliced steak and chimichurri, add two eggs, place buttered toast alongside and spoon sweet potato medley on the plate. Serve immediately.