Heat the oven to 200°F.

• Pat the steaks dry with a paper towel; season generously with salt and pepper.

On a shallow dish or plate, rub the steaks all over with the steak spice rub. Let stand while you prepare the sweet potato hash.

• Trim the ends from the sweet potatoes; cut the potatoes into ¼-inch cubes.
• Remove the ribs and seeds from the bell pepper; finely chop the pepper.
• Peel and finely chop the shallot.
• Finely chop enough garlic to measure 1½ teaspoons.

In a pan over medium-high heat, warm 2 tablespoons oil until hot but not smoking. Add the sweet potatoes, season with salt and pepper, and cook, stirring occasionally, until starting to brown, 3 to 4 minutes.

To the sweet potatoes, add the bell pepper, shallots, hash brown seasoning, and half the garlic. Season with salt and pepper. Cook over medium-high heat until the shallots are soft, 2 to 3 minutes. Stir in ¼ cup water; cook until the potatoes are just tender, 4 to 5 minutes. Season to taste with salt and pepper. Transfer the hash browns to a sheet pan; keep warm in the oven while you cook the steaks.

Wipe out the pan. Add 2 tablespoons oil and warm over medium-high heat until hot but not smoking. Add the steaks and cook until well browned, 2 to 4 minutes per side for medium-rare, depending on thickness. Transfer to a plate to rest for 5 minutes. While the steaks cook, prepare the chimichurri.

• Zest and juice the lime.
• Coarsely chop the cilantro.
• Strip the mint leaves from the stems; coarsely chop the leaves.

In a small bowl, combine the lime zest, cilantro, mint, and remaining garlic. Whisk in 1 tablespoon lime juice and 1 to 2 tablespoons oil. Season to taste with salt.

Transfer the hash browns to individual plates. Top with the steaks, garnish with the chimichurri, and serve.