Chimichurri Sauce: Combine the first 5 ingredients (parsley, garlic, oregano, wine vinegar, olive oil) in a blender, then season to taste.
Set steaks out at room temperature for 30 minutes. Pat dry with a paper towel and season with salt and pepper.
Heat ovenproof skillet or cast iron skillet on stovetop over high heat.
Once pan begins to smoke, turn heat to medium-high and add canola oil.
Add the steaks to the pan and cook for 3 to 5 minutes, then flip over and cook for 3 to 5 more minutes until they reach medium-rare doneness of 135° F internal temperature. Add butter to the pan and baste the steaks with the melted butter for 2 to 3 minutes.
Remove the steak from the pan and let rest on a rack while you cook the eggs.
Cook eggs to desired doneness, then slice the steak across the grain with thin cuts.
To serve, plate with eggs, drizzle with Chimichurri Sauce and serve with toasted bread, and your choice of roasted potatoes or hashbrowns.
1 lb Beef Flat Iron Steak
2 tbsps canola oil
1 tbsp butter
2 tsps kosher salt
2 tsps ground black pepper
1 cup parsley
4 cloves of garlic
2 tbsps oregano leaves
2 tbsps red or white wine vinegar
1/2 cup olive oil
Kosher salt, cracked black pepper, and Chile flakes, to taste