Jul 14 2026
Restaurants›Red Door Woodfired Grill›Baja Steak & Eggs Recipe

Baja Steak & Eggs Recipe

Inspired by Red Door Woodfired Grill
Time45m
Serves4

Salsa roja soaked tostadas, carne asada steak, onions & peppers, ancho jack, sunny eggs, potatoes, avocado-jalapeño aioli

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Ingredients

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Tostadas

Steak and Vegetables

Eggs and Potatoes

Aioli

Garnish

Method

Prepare Tostadas

  1. 1

    Soak Tostadas

    Warm the corn tortillas on a skillet until soft, then soak each tortilla briefly in salsa roja. Set aside.

Cook Steak and Vegetables

  1. 2

    Cook Steak

    Season the carne asada steak with salt and pepper. Grill or pan-sear on high heat for about 5-7 minutes per side or until cooked to your desired doneness. Let rest before slicing.

  2. 3

    Sauté Vegetables

    In the same pan, add sliced onions and bell peppers. Sauté until softened, about 5 minutes.

Cook Eggs and Potatoes

  1. 4

    Fry Potatoes

    In a separate pot, boil diced potatoes until tender. Drain and sauté in olive oil until crispy.

  2. 5

    Cook Eggs

    In a skillet, fry the eggs sunny-side up until the whites are set but yolks are still runny.

Make Aioli

  1. 6

    Prepare Aioli

    In a bowl, mix mayonnaise, minced jalapeño, and lime juice until well combined.

Assemble the Dish

  1. 7

    Assemble

    On each salsa-soaked tostada, layer the sliced steak, sautéed onions and peppers, shredded ancho jack cheese, and top with a sunny-side-up egg. Serve with crispy potatoes and drizzle with avocado-jalapeño aioli. Garnish with sliced avocado and chopped cilantro.

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