Ingredients
- 1-2 lbs. tri-tip roast
- 1 1/2 tsp. garlic salt
- 1 tsp. black pepper
- 6 eggs
- 1 lb. yukon gold potatoes, washed and diced
- 1 cup yellow onion, diced
- 1 cup green bell pepper, diced
- 3 tbsp. extra virgin olive oil
- 1/2 cup sharp cheddar cheese, shredded
- 1 tbsp. fresh parsley, chopped for garnish(optional)
- 1/2 avocado, spiraled into a flower for garnish(optional)
Instructions
- 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). If using a charcoal grill, arrange coals to one side of the grill to create direct (high heat) and indirect (low) heating areas.
- 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 325ºF.
- 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!
