I was at A to Z Butcher Shop yesterday and, as always, looking for something different which you don’t see when you only shop at the mega marts. I came across a thin cut rancher steak, which comes from the chuck section of the cow. Now, the steak was cut thin so cooking will take no time but remember to let it rest after cooking. This is a perfect steak for a hearty breakfast. I used Tex Mex flavors, sofrito, spices, with potatoes, cheese, and eggs. I hope you like it.

8 ounces thin cut rancher steak
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon chili powder
1/2 teaspoon smoked paprika
1/2 teaspoon cumin
6 tablespoons cooking oil
2 tablespoons butter
16 ounces shredded potatoes
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon Old Bay seasoning
2 slices white cheddar cheese (you can use a Mexican cheese)
12 ounce sofrito from Goya
4 eggs
1 tablespoon chives or cilantro

In a large skillet on medium heat add 3 ounces cooking oil and potatoes. Top with 1/2 of Old Bay, 1/2 garlic powder, and 1/2 onion powder. Cook until edges are brown and flip; top with butter and add remainder of Old Bay, garlic powder and onion powder. Cook until crunchy and brown.

Top with cheese. Keep warm.

Take steak strips and use remaining cooking oil to coat pieces. Add salt, pepper, chili powder, paprika, and cumin.

Heat skillet to medium high. Add steak and cook for 90 seconds on each side and remove and let rest.

In a sauce pan add softito and warm.

Cook eggs to over-easy or however you like.

Assembly:
Hash browns
Steak
Egg
Sofrito
Chives