Steak and Egg Tacos

Directions

1. Season the steaks generously with salt and refrigerate for up to 1 hour to dry brine, if desired. Alternatively, marinate the steaks in the French vinaigrette for 1 hour, or overnight for extra flavor.

2. Preheat your Blackstone griddle with one side set to medium-high heat and the other to low. Add the cooking oil and butter.

3. Cook the steaks for 2–4 minutes per side, depending on their thickness and your preferred level of doneness. Transfer to a cutting board and let rest for 5 minutes.

4. While the steaks rest, fry the eggs on the cooler side of the griddle until cooked to your liking. Add a few drops of your favorite hot sauce while the eggs cook, if desired.

5. Warm the corn tortillas on the griddle in the steak juices. Add a small splash of water and cover with a melting dome or cloche for 30–60 seconds until the tortillas are soft and pliable.

6. Slice the rested steak thinly against the grain.

7. Fill each tortilla with sliced steak and a fried egg. Finish with additional hot sauce and serve immediately.