Huevos Con Bistec

• 2 whole eggs, sunny-side up
• 168g | 6 oz portioned Hanger steak
• Kosher Salt
• Cracked Black Pepper
• 40g shishito chimmichurri
• 8g Lime Crema
• 1 pc Lime "side"
• less 1g picked cilantro sprigs
• Extra Virgin Olive Oil, garnish at the pass
• Maldon Sea Salt, garnish at the pass
• Cracked Black Pepper, garnish at the pass
• 1 order Breakfast Bravitas

6oz portioned steaks are available through Chefs Warehouse.

1. Season the both sides of hanger steak with kosher salt & freshly cracked black pepper.
2. Sear both sides of the steak on the plancha.
3. Move the steak to a clean sizzle platter & finish to the guests desired temperature in a 450-550 degree oven. If no temp is given, finish to medium rare.
4. Remove the steak from the oven once cooked to rest on a clean sizzle plate for approximately 4 minutes.
5. While the steak is resting, cook 2 eggs sunny-side up in a non-stick saute pan. (cook to the guests desired egg preference if requested. Default is sunny-side up.)
6. Once the steak has rested, slice through it's grain into 1/4" slices. Slightly fan the sliced meat & move to the plate.
7. Set the 2 eggs adjacent to the sliced steak.
8. Top the steak with the shishito chimmichurri, spreading to cover so that each slice has some on the top of it.
9. Top the chimmichurri with the lime crema, then garnish with cilantro sprigs.
10. Set the lime side adjacent to the steak.
11. Set an order of Bravitas on the plate.
12. At the pass, garnish the steak & eggs with Maldon Sea Salt, cracked black pepper, & extra virgin olive oil.

Rest the steak so that it does not bleed all over the plate.

Sad cilantro will be the first thing the guest will see if your cilantro is wilted & dead.

Don't forget the lime side, the dish needs it.

The shishito chimichurri should have bright acidity, char, and green herbs throughout. A little heat from the serrano chile.