Pat the steak dry with paper towels. In a bowl combine 2 tbs olive oil, 1 tbs lime juice, 1 tsp minced garlic, 1 tsp ground cumin, 1 tsp kosher salt and 1 tsp black pepper. Rub the mixture all over the steak and let rest at room temperature 15–30 minutes (or refrigerate up to 2 hours).

Heat a cast-iron skillet or heavy pan over high heat until smoking lightly. Add 1 tsp vegetable oil and sear the steak 3–4 minutes per side for medium-rare (adjust time for thickness). Remove steak to a cutting board, tent with foil and let rest 5–8 minutes before slicing thinly against the grain.

New Mexican Chile Sauce

Prepare dried chiles (if using pods)

Remove stems and seeds from the chile pods. Toast briefly in a dry skillet 30–45 seconds per side until fragrant but not burned. Soak the toasted pods in 1 cup hot vegetable or chicken stock for 15 minutes to soften.

Drain chiles, reserving the soaking liquid. In a blender combine the softened chiles, reserved liquid (start with 1/2 cup), 2 tbs minced onion, 1 tsp minced garlic, 1 tsp ground cumin and 1 tsp dried oregano. Blend until smooth.

Heat 1 tbs vegetable oil in a small saucepan over medium heat. Pour in the blended chile mixture, simmer gently for 6–8 minutes, season with 1 tsp salt and adjust thickness with more reserved liquid if too thick. Keep warm. (If using chile powder: sauté onion and garlic, add 1–1.5 tbs chile powder, toast 30 seconds, then add stock and simmer.)

Eggs & Toppings

Cook hash browns

Heat 1 tbs neutral oil in a medium nonstick or cast-iron skillet over medium-high heat. Spread 1 cup shredded hash browns evenly, press lightly, season with 1/4 tsp salt. Cook without stirring 4–5 minutes until bottom is crisp and golden, then flip in sections and cook another 3–4 minutes until crisp and cooked through. Reduce heat to low and keep warm in pan.

Wipe out excess oil if necessary and add 1 tbs butter to the skillet. Crack 2 large eggs into the pan and cook to your liking: sunny-side up (cover and cook 2–3 minutes), over-easy (cook 2 minutes then flip and 30–60 seconds), or scrambled (whisk eggs with 1/4 tsp salt and 1/4 tsp pepper and cook stirring). Season eggs with remaining 1/4 tsp salt and 1/4 tsp black pepper. When eggs are nearly done, sprinkle 1 oz shredded cheddar or Monterey Jack over them to melt.

If desired, garnish eggs with 1 tbs chopped cilantro and 1 tbs sliced scallion before serving.

Sides & Assembly

Warm 1/2 cup drained beans in a small saucepan over low heat, seasoning with a pinch of salt if needed. Keep warm.

Warm the tortillas: heat a small skillet over medium, add 1 tsp cooking oil or butter, warm each tortilla 20–30 seconds per side until pliable and slightly charred.

To assemble: place the crispy hash brown on the plate, add sliced steak (about half to a full portion depending on appetite) alongside or atop the hash browns. Spoon 2–3 tbs of the New Mexican chile sauce over the steak or on the side. Place the two eggs next to the steak and sprinkle the melted cheese over the eggs and steak. Serve the warmed beans and tortillas on the side. Garnish with cilantro and scallions if using.

Serve immediately while hot. Leftover chile sauce keeps refrigerated 3–4 days.