Chef's Tip
For perfectly cooked steak tips, bring them to room temperature before grilling, then sear them quickly over high heat. This creates a flavorful crust while keeping the inside juicy and tender. Let the meat rest for at least 5 minutes before serving to allow the juices to redistribute throughout the meat.
Instructions
- Marinate steak: In a bowl, combine BBQ sauce, Worcestershire, garlic, 1 tablespoon oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Add steak tips and toss to coat. Refrigerate for at least 1 hour.
- Cook rice: In a medium saucepan, bring chicken broth to a boil. Add rice, reduce heat to low, cover, and simmer for 18 minutes until tender.
- While rice cooks, prepare green chili sauce: Roast tomatillos and jalapeño under broiler until charred, about 5-7 minutes, turning once. Blend with canned green chilies, 2 tablespoons cilantro, and 1/4 teaspoon salt until smooth.
- Prepare red chili sauce: In a small saucepan, combine enchilada sauce and chipotle peppers. Simmer for 5 minutes. Keep both sauces warm.
- Make guacamole: Mash avocados with lime juice, remaining cilantro, red onion, and remaining salt and pepper.
- Heat black beans: In a small saucepan, warm beans with cumin and chili powder.
- Cook steak: Remove from marinade and pat dry. Heat a grill pan or skillet over high heat with remaining oil. Cook steak tips 2-3 minutes per side for medium-rare. Rest for 5 minutes.
- Fry eggs: In a non-stick skillet, fry eggs sunny-side up until whites are set but yolks are still runny.
- Assemble: Divide rice among four plates. Top with black beans, steak tips, and two eggs per serving. Serve with guacamole, both chili sauces, sour cream, and cotija cheese. Garnish with additional cilantro.
Plating
On a wide, shallow plate or bowl, create a base of seasoned rice. Spoon black beans in a semicircle on one side of the rice. Arrange sliced steak tips on top of the rice opposite the beans. Place two sunny-side-up eggs on top of the steak. Position a generous dollop of guacamole alongside. Drizzle the red chili sauce on one side of the plate and the green chili sauce on the other, creating a colorful contrast. Sprinkle cotija cheese over the entire dish and garnish with fresh cilantro sprigs. Serve with a small ramekin of sour cream on the side.
Storage & Reheating
The steak can be marinated up to 24 hours in advance. Cooked rice, beans, and both chili sauces can be refrigerated separately for up to 3 days and reheated before serving. Guacamole is best made fresh but can be refrigerated for up to 1 day with plastic wrap pressed directly onto the surface to prevent browning. The eggs should be cooked just before serving.
About This Recipe
This hearty breakfast dish draws inspiration from traditional Mexican huevos rancheros, elevated with the addition of marinated grilled steak tips. The dual presentation of red and green chili sauces pays homage to New Mexican cuisine traditions, while the combination of protein, eggs, and beans creates a substantial morning meal that satisfies without being heavy. The fresh guacamole and sharp cotija cheese add creamy, tangy notes that balance the richness of the other components.