Ingredients

• 4 (8-ounce) strip steaks
• 1 cup salt
• 1 tablespoon freshly ground black pepper
• 2 tablespoon brown sugar
• 2 tablespoons garlic powder
• 2 tablespoons chili powder
• 1 tablespoon cumin
• 1 to 2 tablespoons cayenne pepper
• 1 fire-roasted Anaheim or other mild green chili chopped or 1/4 cup canned diced mild green chiles
• 11/2 tablespoons minced shallots or scallions
• 1 teaspoon chopped fresh oregano or 1/2 teaspoon dried
• 1 tablespoon balsamic vinegar
• 3 tablespoons olive oil
• 1 cup halved cherry tomatoes
• Salt and freshly ground black pepper
• Oregano sprigs for garnish (optional)

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Instructions

1. Combine spice rub ingredients, mix together thoroughly and rub on steaks or generously season with salt and pepper and set aside. To make the chili-tomato vinaigrette: Combine the chile, shallots or scallions, oregano and vinegar in a small bowl. Gradually whisk in the olive oil. Right before serving, stir in the tomatoes and season with salt and pepper to taste. Grill the steaks over a medium-hot charcoal fire or in grill pan over medium high heat until medium-rare or medium. Place the steaks on individual plates and spoon a 1/4 of the vinaigrette over each. Garnish with oregano sprigs. Serve with fried eggs.;