Serves: 2

Ingredients ( * for “Optional” )

For the Steak: ( * for “Optional” )

• 2 medium ribeye or sirloin steaks (8-10 oz each)
• 2 tsp smoked paprika*
• 1 tsp garlic powder*
• 1 tsp onion powder*
• 1 tsp ground cumin*
• ½ tsp ground coriander*
• ½ tsp chili powder*
• 1 tsp kosher salt*
• ½ tsp black pepper*
• 1 tbsp olive oil*

For the Herbed Eggs:

• 4 large eggs
• 2 tbsp heavy cream (optional, for fluffiness)
• 2 tbsp chopped fresh herbs (parsley, chives, and dill)
• ½ tsp salt*
• ¼ tsp black pepper*
• 1 tbsp butter

For the Tamales:**

• 2 fresh tamales (pork, chicken, or vegetarian, store-bought or homemade)

For the Avocado Crema:

• 1 ripe avocado
• 2 tbsp sour cream
• 1 tbsp lime juice*
• ½ tsp garlic powder*
• Salt and pepper to taste

Optional Toppings:

• Fresh cilantro leaves*
• Sliced jalapeños*
• Hot sauce*

Instructions

1. Prepare the Steak:

1. Preheat your Blackstone griddle to medium-high heat.
2. Pat the steaks dry with paper towels and rub both sides with olive oil.
3. In a small bowl, mix together the smoked paprika, garlic powder, onion powder, cumin, coriander, chili powder, salt, and pepper. Generously coat both sides of the steak with the spice rub.
4. Place the steaks on the hot griddle and cook for 3-4 minutes per side for medium-rare, or longer depending on your desired doneness. Use a meat thermometer for accuracy (125°F for rare, 135°F for medium-rare, 145°F for medium).
5. Remove the steaks from the griddle and let them rest for 5 minutes.

2. Heat the Tamales:

1. Place the tamales on the griddle over medium heat.
2. Cover them with an inverted metal bowl or griddle dome to create steam and heat evenly. Cook for about 5 minutes per side until warmed through.

3. Cook the Herbed Eggs:

1. Crack the eggs into a bowl and whisk with heavy cream, salt, pepper, and chopped herbs.
2. Melt butter on a clean section of the griddle over medium heat.
3. Pour the egg mixture onto the griddle and gently stir with a spatula until soft and fluffy, about 2-3 minutes.

4. Make the Avocado Crema:

1. In a small bowl, mash the avocado with a fork until smooth.
2. Stir in sour cream, lime juice, garlic powder, and a pinch of salt and pepper. Mix until creamy and adjust seasoning to taste.

5. Assemble and Serve:

1. Plate the steak and slice it against the grain for easy eating.
2. Add the fluffy herbed eggs alongside the steak.
3. Serve the warmed tamales with a dollop of avocado crema and optional toppings like cilantro, jalapeños, or hot sauce.

Tips for Success:

• Preheat the Griddle: A well-preheated Blackstone griddle ensures even cooking and a perfect sear.
• Use a Griddle Dome: This is great for steaming tamales and helps cook eggs faster without over-drying.
• Rest the Steak: Resting locks in the juices for a tender, flavorful bite.