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Ingredients and seasonings required for prepare

1. Use 2 (8 oz) NY Strip Steaks
2. Use 4 Eggs
3. Prepare 12 oz Yukon Gold Potatoes
4. Take 1 Long Green Pepper
5. Take 1/2 Red Onion
6. Prepare 1 Lime
7. Prepare 1/4 oz Cilantro
8. Prepare 4 tbsp BBQ Sauce
9. Use 1/2 cup Cherry Tomatoes
10. Prepare 1 tbsp Sweet & Smoky BBQ Seasoning
11. Prepare 1 tsp Chipotle Powder
12. Prepare 2 tsp Dijon Mustard
13. Prepare 3 tbsp Cooking Oil
14. Prepare Salt and Pepper, to season

Fried egg is available for additional charge. Grilled American cheese served on white toast.. Fresh spring mix, fresh mozzarella, sundried tomato, grape tomato, artichoke hearts, olives, roasted red peppers, gorgonzola with a homemade basil balsamic dressing. Romaine hearts, homemade croutons, fresh grated parmesan cheese topped with our homemade caesar dressing.

How to make:process Chipotle BBQ NY Strip and Fried Eggs:

1. Adjust rack to top position and preheat oven to 450°.
2. Dice potatoes into ½-inch pieces. Core, deseed, and dice green pepper into ½-inch pieces. Halve, peel, and cut half the onion (whole onion for 4) into ½-inch-thick wedges. Halve tomatoes lengthwise. Mince cilantro. Zest and quarter lime.
3. Toss potatoes, green pepper, tomatoes, and onion wedges on one side of a baking sheet with a large drizzle of oil, salt, and pepper. Roast on top rack for 30 minutes
4. Meanwhile, in a small bowl, combine BBQ sauce, mustard, a squeeze of lime juice to taste, and chipotle powder to taste
5. Pat steak dry with paper towels. Season all over with salt, then rub with BBQ Seasoning to coat.
6. In a medium skillet heat 2tbsp oil under medium-high heat until shimmering. Grill steaks both sides for 3-4 minutes each side until 130° internal temp. Remove from pan and let rest 5 minutes.
7. Meanwhile, under medium heat, add remaining oil until shimmering. Crack egg into center, and let fry. Swish pan rotating egg every 30sec. Use spoon to baste top of egg until cooked to desired doneness. Use spatula to remove egg reserving oil and set aside. Repeat for each additional egg. Season with salt and pepper.
8. Once veggies are done, carefully toss with lime zest and half the cilantro. Slice steaks crosswise. Divide veggie hash between plates and top with steak. Sprinkle with remaining cilantro. Drizzle with remaining chipotle BBQ sauce or serve on the side. Place two eggs on the side. Serve with any remaining lime wedges.
9. Serve and enjoy!
10. Done and ready to serve!

Delicious plant based burger with melted mozzarella, avocado, fried shallots, and spicy chipotle mayo on whole wheat brioche. I am still loving the new Big Green Egg Modular Nest system that we got from Mannix Pools & Grills (Winter Haven). The stainless insert rocks for things like deep frying - it is heat resistant, oil resistant, and cleans up easily. crispy fried chips, smothered with beer bacon cheese, shredded lettuce, pico de gallo, black beans, guacamole, sour cream, chipotle mayo drizzle Double D's Meatballs blend of meats & seasoning, marinara, mozzarella, parmigiano reggiano BBQ CHOPPED SALAD. Grilled chicken, mixed greens, cheddar cheese, corn, black beans, carrots, tomatoes, green onions and corn tortilla strips. Tossed with chipotle-ranch dressing and sweet BBQ sauce.

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