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4
15 minutes
2 lbs outside skirt steak
2 cups diced red potatoes
Vine-ripened or cherry tomatoes
4 eggs
Olive oil
Hot sauce, for serving
Chopped chives, for garnish
Preheat your Blackstone OpenFlame Grill. Place a large cast iron skillet over high heat and lower the grill grate so it sits just a few inches above the embers.
Add a drizzle of olive oil to the skillet and add the diced potatoes. Season with Blackstone Lemon Peppercorn Seasoning and cook for 4–5 minutes, stirring frequently, until golden brown and tender.
Move the skillet to a cooler area of the grill to keep the potatoes warm.
Drizzle the skirt steak with olive oil and season generously on all sides with Blackstone Street Taco Seasoning.
Grill the steak over high heat for about 4 minutes per side, or until it reaches your desired doneness.
While the steak cooks, place the tomatoes on the grill and char them for about 4 minutes, turning occasionally.
Create four small wells in the potatoes and crack one egg into each well. Season lightly and cover the skillet. Cook for 4–5 minutes, or until the eggs are set to your liking.
Remove the steak from the grill and let it rest for a few minutes. Slice thinly against the grain.
Serve family-style directly from the cast iron skillet. Arrange the sliced steak over the potatoes and eggs, then top with the charred tomatoes.
Garnish with hot sauce and chopped chives before serving.
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