1 Fresno chile or red jalapeno, sliced into thin rings
The steak should be liberally salted and peppered before being allowed to rest for five minutes at room temperature. When ready to use, place the onion in a small basin, cover with cold water, and drain (this will take some of the sharpness out of the onion).
Cook the steak for 3 to 4 minutes on each side, until it is medium-rare and has browned on both sides in a medium nonstick skillet that has been heated to medium-high. After transferring, wait 10 minutes before cutting. Slice the meat thinly against the grain.
In the meantime, heat 1/2 tablespoon oil in the pan over medium heat after cleaning it. The eggs should be cracked in and left alone to cook for three to four minutes, or until the whites are set but the yolks are still runny. Add salt and pepper to taste.
Combine the romaine with the remaining 2 tablespoons of oil, the lemon juice, and salt and pepper to taste. Place half of the steak and one egg on each plate of salad. Add onion and chili rings on top.