Steak & Egg Rancheros Recipe

Par-cook potatoes: place diced potatoes in a pot, cover with cold salted water, bring to a simmer and cook 5 minutes until barely tender. Drain and pat dry.

Heat a large skillet over medium-high heat with 1 tbs vegetable oil. Add diced potatoes in a single layer. Cook, undisturbed, 4–5 minutes to get a golden crust, then stir.

Add 2 tbsp diced yellow onion, 1/2 tsp paprika, 1/4 tsp garlic powder, 3/4 tsp salt and 1/4 tsp black pepper. Continue to cook and toss occasionally until potatoes are tender and crisped, about 6–8 minutes total. Keep warm while finishing other components.

If poblano peppers are not roasted: char poblanos over a gas flame or under broiler until blistered on all sides. Place in a bowl, cover with plastic wrap 10 minutes to steam, then peel, seed and roughly chop until you have about 1 1/2 cups.

Combine roasted poblano, 1/2 cup chopped tomatillos, 2 tbsp chopped white onion, 2 tbsp cilantro, 1 tbsp lime juice and 1/2 tsp salt in a blender or food processor. Pulse until a slightly chunky, saucy consistency. Add 1–2 tbsp water if too thick. Taste and adjust salt or lime. Refrigerate until plating.

In a small bowl combine 1/2 cup diced roma tomatoes, 2 tbsp finely diced white onion, 1 tbsp cilantro, 1/2 tsp minced jalapeño (optional), 1 tsp lime juice and 1/4 tsp salt. Stir and let sit 5–10 minutes to meld. Keep chilled.

Heat 1 tbs olive oil in a large skillet over medium-high heat. Add sliced onions and peppers (red, green, yellow and 1/4 cup poblano strips). Sauté 4–5 minutes until softened and beginning to char.

Add 1 tsp minced garlic, 1/2 tsp cumin, 1/2 tsp smoked paprika, 1/2 tsp salt and 1/4 tsp black pepper. Cook 1–2 more minutes until fragrant. Remove from heat and keep warm.

Pat steak dry with paper towels and season both sides with 1 tsp kosher salt and 1 tsp freshly ground black pepper. Let rest 10 minutes at room temperature.

Heat a heavy skillet or cast-iron pan over high heat until smoking hot. Add 1 tbs vegetable oil and tilt to coat.

Sear steak 3–4 minutes per side for medium (internal 135–140°F / 57–60°C), adjusting time based on thickness. For accuracy use an instant-read thermometer. During last minute, squeeze 1 tbsp lime juice over steak.

Remove steak to a cutting board, tent loosely with foil and rest 5–7 minutes. Slice thinly against the grain into 1/4" strips.

Warm 2 flour tortillas in a dry skillet over medium heat 20–30 seconds per side or wrap in foil and heat in a 350°F oven 5–7 minutes.

Cook eggs over medium

Heat a nonstick skillet over medium and add 1 tsp butter or oil. Crack 2 eggs into the pan, season with 1/4 tsp salt and a pinch of pepper. Cook until whites are set and yolks begin to thicken but are not fully hard (over-medium), about 3–4 minutes. If needed, cover briefly to set tops.

On warm plates, place warmed tortillas to the side. Spoon a generous portion of house potatoes on each plate.

Arrange a bed of fajita veggies on the plate and top with sliced Angus steak (portion about 12 oz per serving).

Place the 2 over-medium eggs on top of the steak.

Spoon 2–3 tbsp poblana salsa over the eggs and steak, and add 1–2 tbsp pico de gallo on the side or atop as garnish.

Sprinkle 1 tbsp chopped cilantro and 2 tbsp crumbled queso fresco (optional) over the dish. Serve with lime wedges.