Red chilaquiles with grilled bavette steak and eggs

Mix half a cup of neutral oil, one tablespoon brown sugar, two tablespoons soy sauce, one tablespoon cumin, a couple teaspoons of BFF, three tablespoons garlic paste and the juice of one lime with a fork for a quick carne asada marinade.

Hold back about a quarter of the marinade, put the rest in a Ziploc bag with the steak, coat all sides, press the air out and seal.

Marinate an hour or a couple of hours in the fridge, and take the steak out of the fridge about 45 minutes before cooking.

Cut the corn tortillas in half and each half into thirds.

Heat the oil to about 350F, checking with an infrared thermometer.

Scatter the tortilla pieces gently into the oil and spread them with a skimmer, frying two to three minutes to golden brown on all sides.

Lift the chips out, shake off the oil, drain them on paper towels on a baking sheet and sprinkle lightly with kosher salt while still hot and wet, when the salt sticks.

Spray the grill with the lid halfway up, let it burn off and close the lid.

Lay the steak on flat with most of the marinade dripped off, and grill it to your preferred doneness; over medium will be dry and tough.

Rest the steak on a sheet pan covered loosely with foil, and turn the grill off.

Dice the white onion small and dice about half a jalapeno small.

Heat the cast iron on medium with half a tablespoon of oil and cook the onion and jalapeno.

Add the whole can of enchilada sauce and about half a teaspoon of cumin, and bring it to a low simmer.

Stir in a quarter cup of heavy whipping cream to richen and thicken the sauce.

Cut the rested bavette with the grain into a piece about an inch and a half wide, then against the grain into small thin bites.

Gently bathe the tortilla chips in the simmering sauce without breaking them, until they soften slightly.

Fry two eggs sunny side up.

Take the pan off the heat and build: steak, egg, avocado, cilantro, radish and Cotija.