4 Omaha Steaks Boneless Strip Steaks, about 7 oz each and 3/4 inch thick
Salt and freshly ground black pepper to taste
2 tbsp. butter
salt and pepper to taste
Thoroughly combine all the salsa ingredients in a mixing bowl.
Add a little more sugar if the tomatoes are underripe, but take care that the salsa does not taste too sweet.
Chill the salsa in the refrigerator for at least 30 minutes before serving to allow the flavors to marry.
To prepare the tortillas, pour enough oil into a deep-fryer or saucepan to come 2 or 3 inches up the sides and heat to 350°.
Cut the tortillas into 1/8 inch wide strips; cut the longer strips in half.
Add the tortilla strips to the oil and fry in batches for 2 to 3 minutes or until golden brown (frying in batches will ensure the strips do not crowd the pan and significantly lower the temperature of the oil.
Remove the tortilla strips from the oil with a slotted spoon, and drain on paper towels, then season with salt.
Combine the ingredients for the lemon-garlic butter in a bowl and mash to incorporate. Melt 3 tablespoons of the lemon-garlic butter in a heavy skillet set over medium-high heat. Season the steaks with salt and pepper, and when the butter is sizzling in the skillet, add the steaks. Sear for 1 1/2 minutes on each side; turn the heat down to medium and sauté the steaks for 1 to 2 minutes on each side for medium-rare, 2 to 3 minutes for medium, or to the desired doneness. Keep warm.
To cook the eggs, melt 1 Tbsp. of the butter in a large nonstick saucepan over medium heat (Use 2 Tbsp. of butter if you are not using a nonstick saucepan) When the butter begins to bubble, gently add 4 of the eggs, one by one, and season with salt and pepper (cook the eggs in 2 batches, depending on the size of the pan). Take care to keep the yolks intact as you add the eggs to the pan. Cook the eggs, covered, until the whites are firm and the yolks are just beginning to set, about 4 to 5 minutes. Remove and keep warm. Melt the remaining 1 tablespoon of butter in the pan before cooking the second batch of eggs.
To serve, place the steaks to one side of each warm serving plate and top each steak with 1 teaspoon of the remaining lemon-garlic butter. Gently place 2 of the eggs on the other side of the plate, taking care not to break the yolks. Spoon a generous portion of the salsa down the center of the plate, overlapping the eggs and the steak. Top with a heaping pile of tortilla strips and serve immediately.