Saguaro Sunrise Recipe

Marinate steak

Pat the skirt steak dry. In a shallow dish combine 2 tbs olive oil, 1 tbs fresh lime juice, 1.5 tsp kosher salt, 1 tsp black pepper and 1/2 tsp ground cumin. Rub marinade over both sides of the steak. Let rest at room temperature 20–30 minutes.

Roast chiles

While steak rests, roast the poblano/hatch chiles: preheat broiler or gas flame to high. Lightly brush chiles with 1 tsp vegetable oil. Place directly under broiler or over open flame until skin is blackened and blistered on all sides, turning with tongs (8–12 minutes). Transfer to a bowl, cover tightly with plastic wrap or a lid for 10 minutes to steam. Peel off skins, remove stems and seeds, and slice into 1/2" strips. Reserve in a small bowl.

Grill steak

Preheat grill or cast-iron skillet to high heat (450–500°F / 230–260°C). Grill skirt steak 3–4 minutes per side for medium-rare (adjust 1–2 minutes for desired doneness). Transfer to a cutting board and rest 5–7 minutes. Slice against the grain into thin strips and keep warm.

Soft-boil eggs

Bring a saucepan of water to a gentle boil. Gently lower 6 large eggs and cook for 6 minutes for jammy whites and runny yolks. Immediately transfer eggs to an ice bath for 5 minutes. Peel carefully.

Separate whites and form shells

Carefully halve each peeled egg lengthwise. Remove the yolks intact into a small bowl (you will use whole soft yolks for croquette centers). Finely chop or reserve the egg whites for another use (optional). Keep yolks chilled until ready to assemble.

Prepare coating station

Place 1/2 cup flour in a shallow bowl. In another bowl whisk remaining 4 whole eggs (or 2 whole eggs plus 2 egg whites) with 2 tbs cold water to make an egg wash. In a third bowl combine 1 cup breadcrumbs, 1/4 cup grated Parmesan, 3/4 tsp salt and 1/2 tsp pepper.

Form croquettes

Working with one yolk at a time, dust the yolk quickly in flour (coat lightly), then dip into egg wash, then roll in breadcrumb mixture to coat completely. For a firmer, thicker shell, repeat the egg wash and breadcrumb step a second time to create a double coating. Place finished croquettes on a tray and chill 10 minutes to firm up.

Fry croquettes

Heat 1 cup neutral oil in a 10" skillet over medium heat to 350°F (or until a breadcrumb sizzles and browns in 10–12 seconds). Fry croquettes in batches, turning gently, until golden brown and crisp, about 2–3 minutes total. Transfer to paper towels to drain and keep warm in a low oven (200°F / 95°C) while finishing other components.

Par-cook potatoes

Place diced potatoes in a pot of salted water and bring to a boil. Boil 5 minutes until just tender but not falling apart. Drain well and let steam-dry for 2 minutes.

Crisp potatoes

Heat 2 tbs olive oil in a large skillet over medium-high heat. Add chopped onion and cook 2–3 minutes until translucent. Add drained potatoes in a single layer, season with 1 tsp salt, 1/2 tsp pepper, 1/2 tsp smoked paprika and 1/4 tsp garlic powder. Let cook without stirring for 3–4 minutes to brown, then toss and continue cooking 6–8 minutes until potatoes are crisp and golden. Stir in 2 tbs chopped cilantro at the end and keep warm.

Toast ciabatta

Brush ciabatta slices lightly with 1 tsp olive oil and spread softened butter on one side. Grill or toast in a skillet over medium-high heat until golden and crisp, about 1–2 minutes per side. Keep warm.

Combine 2 cups diced tomatoes, 1/2 cup diced white onion, 1 minced jalapeño, 3 tbs chopped cilantro, 1 tbs lime juice, 1/2 tsp kosher salt and 1/4 tsp black pepper in a bowl. Taste and adjust seasoning. Let rest 10 minutes at room temperature for flavors to meld.

Plate components

Divide breakfast potatoes among 4 plates (or 2 plates if large servings). Add sliced grilled skirt steak alongside and top with strips of roasted green chile. Place one or two egg-yolk croquettes on each plate so they can be broken open by the diner to release runny yolk.

Add toast and pico

Place ciabatta toast on the plate. Spoon pico de gallo into a small mound or ramekin and garnish plates with microgreens or extra cilantro and lime wedges.

Serve

Serve immediately while steak is warm and croquette yolks are runny. Encourage diners to cut into croquettes so the over-easy yolk spills over potatoes and steak for a rich 'sunrise' effect.