Loaded Steak and Avocado Toast

Directions

1. Preheat your Blackstone griddle to medium heat. Cook the bacon until crispy, then transfer to a paper towel to drain. Once cooled, chop into large bits and set aside. Keep the bacon fat on the griddle. Increase the heat to high.

2. Pat the ribeye dry and lightly coat with olive oil. Season generously with Blackstone Steakhouse Seasoning. Cook the steak in the bacon fat on the griddle to your desired doneness. Remove and let it rest for 5 minutes, then slice into bite-sized pieces.

3. While the steak is cooking, cut the bell pepper into large chunks, removing seeds and pith. Add a little olive oil to the griddle and cook the bell pepper chunks until they have dark blistered skin. Remove and let cool, then dice into small pieces.

4. In a large bowl, combine chopped cilantro, parsley, minced shallot and garlic, diced Fresno chiles, juice from the lime and lemon, a pinch of kosher salt, black pepper, a light drizzle of olive oil, and about 1/3 cup of red wine vinegar. Adjust the vinegar as needed. Once the bell pepper is cooled and diced, add it to the bowl and mix well. Set aside.

5. In the bacon fat on the griddle, cook the eggs sunny side up. Season with salt and pepper.

6. Lightly toast the sourdough bread on both sides on the griddle until golden brown.

7. On each slice of toasted sourdough, spread a spoonful or two of Wholly Guacamole. Top with bacon bits, steak bites, and a spoonful of the chimichurri. Finish with a sunny side up egg on top. Add a bit more chimichurri over the egg and enjoy!