Steak & Eggs Rancheros

1. Peel and chop the garlic. Sprinkle the garlic with a generous pinch of kosher salt and mash it into a paste with the side of a chef's knife. In a small bowl, combine the garlic with the tomato, avocado, leftover salsa, jalapeno, and 1 tablespoon of the cilantro. Season to taste with salt and pepper.

2. Have two dinner plates and a stack of paper towels ready. Heat the oil in a 10-inch nonstick skillet over medium-high heat. Using tongs, fry the tortillas one at a time until just golden and slightly crisp, about 30 seconds per side, and transfer to the paper towels. Reduce the heat to medium low and let the skillet cool down a bit. Meanwhile, blot the excess oil from the tortillas with the paper towels. Sprinkle each tortilla with a pinch of salt. Put one tortilla on each plate.

3. Crack the eggs into the skillet. Season with salt and pepper, cover, and cook until the yolks' edges have just begun to set, 2 to 3 minutes. (The eggs should cook gently, so lower the heat if needed.)

4. While the eggs are cooking, divide half the salsa between the tortillas. Divide the steak between the tortillas and top with the remaining salsa. Separate the eggs with the edge of a spatula, if needed. Slide one egg onto each tortilla. Sprinkle with the remaining 1 tablespoon cilantro and the feta. Serve immediately.

Argentine Spice-Rubbed Flank Steak with Salsa Criolla
In a small bowl, mix about two-thirds of the garlic paste with 1 tablespoon of the thyme, 2 teaspoons of the black pepper, the chili powder, brown sugar, and 1-1/2 tablespoons of the salt. Arrange the steaks on a rimmed baking sheet and pat the spice rub all over them. Cover and let sit for at least 4 hours and up to 1 day in the refrigerator.

In a 1-quart sealable container, combine the tomato, onion, red pepper, oil, and vinegar with 1/4 cup water, and the remaining garlic paste, 1 tablespoon thyme, 2 teaspoons salt, and 1 teaspoon black pepper. Shake well. Refrigerate for up to 1 day before serving.

Heat a gas grill to medium high or prepare a hot charcoal fire. Grill the steak (covered on a gas grill) until it has good grill marks on the first side, 4 to 5 minutes. Flip the steak; if using a gas grill, reduce the heat to medium and cover the grill. Continue to cook until done to your liking (make a slit in the steak to take a peek), 4 to 5 minutes more for medium rare; 6 to 7 minutes more for medium.

Let the steak rest on a cutting board for 5 minutes and then slice thinly across the grain. Stir or shake the salsa criolla and serve with the steak.

Leftovers: Use any leftover steak and salsa criolla together in Steak & Eggs Rancheros.

Drink Suggestions: The supple, fruity flavors of Black Box Merlot, from California, pair well with the steak, and the 3-liter box is perfect for serving a crowd.