Steak and Eggs Bobby Flay style

By TaratheFoodie

A beautiful dish with bold flavors for a weekend breakfast.

Ingredients

• Pepper Relish:
• 4 (4 ounce) aged sirloin steaks
• Olive oil
• Salt and freshly ground pepper
• 12 eggs
• 4 tablespoons butter
• Three Pepper Relish, recipe follows
• Grilled Onion Relish, recipe follows
• Avocado Relish, recipe follows
• 8 flour tortillas, grilled for 30 seconds on each side
• Chopped cilantro, for garnish
• 1 poblano pepper, roasted, peeled, seed removed, and sliced thinly
• 1 red pepper, roasted, peeled, seeds removed, and sliced thinly
• 1 yellow pepper, roasted, peeled, seeds removed, and sliced thinly
• Salt and freshly ground pepper
• Grilled Onion Relish:
• 1 red onion, peeled and sliced 1/2 inch thick
• 2 tablespoons olive oil
• Avocado Relish:
• 2 Haas avocados, peeled and coarsely chopped
• 2 tablespoons finely chopped red onion 1 small jalapeno, finely chopped
• 2 tablespoons fresh lime juice
• Salt and freshly ground pepper

Details

Servings 4
Adapted from tarathefoodie.blogspot.com

Preparation

Step 1

Preheat grill or grill pan over high heat. Brush steaks on both sides with olive oil and season with salt and pepper. Grill the steaks for 3 to 4 minutes on each side for medium-rare doneness. Let steaks rest for 2 minutes and then slice thinly on the diagonal.

Beat the eggs in a large bowl and season with salt and pepper, to taste.

Heat a large skillet over medium heat for 1 minute. Add the butter and let it melt completely, then turn the heat to low. Pour the eggs into the skillet. Cook over low heat, stirring with a wooden spoon until soft curds form.

Place the scramble eggs in the middle of the plate. Place a heaping tablespoon the three relishes to one side of the eggs. Place the sliced steaks and 2 tortillas, folded in half, then in half again, on the other side of the eggs and sprinkle with chopped cilantro.

Three Pepper Relish:
1 poblano pepper, roasted, peeled, seed removed, and sliced thinly
1 red pepper, roasted, peeled, seeds removed, and sliced thinly
1 yellow pepper, roasted, peeled, seeds removed, and sliced thinly
Salt and freshly ground pepper
Combine all in a medium bowl and season with salt and pepper, to taste.

Grilled Onion Relish:
1 red onion, peeled and sliced 1/2 inch thick
2 tablespoons olive oil
Heat a grill or grill pan over high heat. Brush onion slices with olive oil and grill on both sides for 3 to 4 minutes or until lightly charred and cooked through. Remove and chop finely.

Avocado Relish: 2 Haas avocados, peeled, seeded and coarsely chopped 2 tablespoons finely chopped red onion 1 small jalapeno, finely chopped 2 tablespoons fresh lime juice Salt and freshly ground pepper

Gently combine remaining ingredients in a bowl and season with salt and pepper, to taste.