Steak Huevos Rancheros

Cook the tomatoes with chile anchos and serranos in 5 cups of water. Boil and cook until skins of tomatoes break open. Transfer tomatoes from hot liquid onto a plate and allow to cool.

After you get the onion, garlic and jalapeños ready, set aside. Season the steaks with lemon pepper and ½ teaspoon of salt evenly. Drizzle with 2 tablespoons of olive oil.

Remove the skins from tomatoes over the plate so you don’t lose any of the juices. Cut out the core and transfer to the blender, adding all the juice from tomatoes. Drain the chile ancho mixture, add to blender, along with 1/2 of the diced onion, garlic, 1/3 cup water and 1 teaspoon of salt. Blend on high until smooth, taste for salt.

Preheat grill pan to medium heat for 5 minutes. In another pan, heat 2 tablespoons of olive oil to medium. Add the onions, sliced jalapeños and cook for 3 minutes. Add the salsa from the blender to the pan with onions. Bring to a boil, reduce heat to low and cover.

Grill the steaks for 3 to 4 minutes per side for a medium-rare steak. Add another minute per side if you like it more done. Transfer steaks to cutting board and tent with foil.

Raise the heat slightly on salsa. Crack eggs one at a time into simmering salsa, cover and continue cooking until desired eggs consistency. For a faster cook time, you could gently ladle the warm salsa over eggs.

Slice steaks against the grain. Add two tostadas to each plate, top with steak, one egg and ladle warm salsa over top.

Garnish with avocado slices and cilantro.