Steak and Eggs... Bobby Flay style

Mark asked me to make breakfast Saturday morning, and because I LOVE to cook breakfast, I happily obliged. We had a couple steaks thawed in the fridge that needed to be cooked as well as an avocado and some poblano peppers. Well, those sure sounded like ingredients I could get down with. So I cracked open my Bobby Flay Mesa Grill cookbook and looked to see what kind of breakfast/brunch type recipes he had in there. I can across his recipe for Egg and Aged Sirloin Tortillas with Three-Pepper Relish. Perfect!



Here's how to prepare this beautiful breakfast...

Start by cutting a stack of corn tortillas into quarters, then frying them about 12 at a time in 340 degree oil. Continuously stir them with a slotted spoon so they fry evenly. When the oil stops sizzling so loud, they are done. They take less than a minute to fry. Drain the fried chips on paper towels and immediately season them with sea salt.





Next, roast one red pepper, one yellow pepper, and one poblano pepper on the open flames of your stove. Turn them every so often with tongs until they are charred all over. This creates such a great rustic smell in the kitchen.





Once the peppers are charred, immediately place them into a paper bag and close the bag. This will allow the peppers to steam themselves so the skin loosens, making it very easy to remove the skins later.

Here are the peppers after the skins have been removed.



Next, cut each pepper open, remove the seeds, then dice the peppers up.



Place the diced roasted peppers into a small bowl and dress them with salt, pepper, oil, and cilantro. This completes the Three-Pepper Relish.

Next, caramelize the red onions on the flat top grill until they're nicely browned.



Beautiful!



Now, to complete the Avocado Relish, simply dice up an avocado, mix in some diced jalapeno, add some lime juice, oil, and honey and season with salt, pepper, and cilantro.



Now that all the relishes are done, grill up the steaks that have been dressed with olive oil, kosher salt, and plenty of fresh black pepper. I tried for medium-rare, but got medium instead. Oh well, I'm still perfecting my steak grilling skills.



While the steaks are grilling, prepare the scrambled eggs. To make perfect soft scrambled eggs, whisk together the number of eggs you want (for 2 people, I use 5 eggs), and add a little half and half, milk, or cream to them. I season mine with salt, pepper, garlic powder, and ancho chili powder. Next, melt a little butter in a saute pan, then pour in the eggs. Using a wooden spoon, slowly stir the eggs in a circular and figure-8 motion. Keep stirring as the eggs cook to form soft and fluffy curds. When the eggs are no longer liquid, they are done.







When the steak is done, slice it on the bias and against the grain into beautiful juicy strips of steak.



Now plate the dish up by piling some of the tortilla chips on the side of the plate, then place some of the eggs in the middle of the plate, top with a little shredded cheddar cheese (because I just had to), lay some strips of steak against the eggs, then pile up the caramelized onions, three-pepper relish, and avocado relish into three little piles in front of the steak. Top the eggs with a chip and sprinkle the entire dish with cilantro.

This was an AWESOME breakfast full of flavor and it was nice because it was something different than the usual scrambled eggs and toast. So, if you have a little time on a weekend morning, I suggest you whip this breakfast up for your significant other. They will love you for it!