Ingredients
Equipment
Method
- Place tri-tip on a baking sheet and sprinkle with garlic salt and pepper on all sides of the roast. Place in the refrigerator for at least 30 minutes.
- Take meat out of the refrigerator about 30 minutes before grilling.
- Preheat outdoor gas grill to high heat (450°F).
- Place tri-tip directly above the flame and grill for 5-7 minutes on the first side, then flip and grill for an additional 8 minutes to sear the meat and lock in juices.
- Remove from direct heat and place meat on indirect heat and continue cooking until internal temperature reaches 130-135°F (Medium Rare). Remove from the grill and let rest for at least 10 minutes before slicing thinly against the grain. Continue to cut the tri-tip into smaller pieces and then set aside.
- In a skillet, warm half of the olive oil on medium high heat. Once the olive oil begins to smoke, add the potatoes to the skillet stirring frequently. Once the potatoes brown, remove from the stove and place on paper towels to remove excess grease.
- Add the rest of the olive oil to your skillet. Place the bell peppers and onions into the skillet continuing to stir until the onions become translucent. Add the potatoes and tri-tip to your veggies and stir thoroughly. Remove from the stove.
- Preheat the oven to 325°F.
- Crack the eggs on top of the skillet mixture. Sprinkle with cheddar cheese and place in the oven for 15-20 minutes, or until the eggs are cooked through to your liking.
- Top with fresh avocado and parsley. Enjoy!
Nutrition
Notes
- Dry-brine the night before — 30 minutes in the refrigerator is the minimum, but overnight transforms the crust. The salt draws moisture out then back in, seasoning the meat through and giving you a sharper sear.
- Sear on direct, finish on indirect — get the char over direct heat first, then move to indirect until 130–135°F. Grilling straight through at high heat overcooks the exterior before the center catches up.
- Know the two grain directions on tri-tip — this cut has two different muscle fiber directions. Find both and slice against each. Thin slices first, then cut down to bite-sized pieces for the skillet.
- Let the potatoes sit before you stir — give them 2 to 3 minutes undisturbed in the hot oil. Moving them too early steams them. Leaving them alone gives you the crispy edges.
- Add avocado at the table — slice it right before serving. Hot cast iron turns avocado mushy fast, and there's no recovering from that.
- Check the eggs at 15 minutes — oven temps vary. Whites should be fully set with no jiggle. Pull early if you want the yolks runny.
- Serve directly from the cast iron — no plating required. The skillet stays hot through every scoop and looks good doing it.
- Add sliced avocado and a squeeze of fresh lime at the table. The fat and acid cut through the richness of the steak, eggs, and melted cheddar without competing with any of it. Salsa verde or your go-to hot sauce on the side gives everyone a way to dial up the heat.
- Warm flour tortillas make a natural pairing — use them to scoop, or build quick breakfast tacos right from the skillet. Thick toast works too if you want something to drag through the egg yolk.
- Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a cast iron or nonstick skillet over medium heat — add a splash of water if it starts to stick. Avoid the microwave: it turns the eggs rubbery and the potatoes soft.
- The tri-tip is the most vulnerable thing to reheat here. It dries out fast. Warm everything just until it's hot through, then pull it immediately.
- This skillet is built for the table, not the Tupperware. If you're cooking for two, scale the eggs down and save the tri-tip and vegetable base to finish fresh the next morning.