Season your steak with salt, pepper, garlic and lime juice with a little canola oil all over. Set to the side until ready to cook.
Mix together your pico de gallo, and set to the side.
Preheat the fire to medium-high temperature about 375F.
Next, add your steak to the grill to cook until 120F internal (about 3-4 minutes per side). Once the steaks are done cooking, pull off and let rest for 10 minutes.
Now add a large cast iron griddle or skillet over fire to preheat.
Add your chorizo sausage to cook in the skillet cooking until 165F internal (about 6-8 minutes), then pull off and keep warm.
Add your diced potatoes to the skillet and cook for about 20-25 minutes or until golden brown on the outside. Pro tip: let the potatoes cook in the sausage fat.During the last 5-7 minutes, add some salt, pepper and garlic powder. Cook until tender and crispy. Once done, pull off and keep warm. Add your beans to a small skillet and slowly roast in the coals for 4-5 minutes until warm.
When everything is done. Spread the potatoes making a large ring in the skillet and add some oil to the center. Add your eggs into the middle and fry to preference. Top the eggs with lots of pico de gallo to simmer in.
Add the rest of the cooked ingredients back to the skillet for serving. Remove the skillet off heat and let it rest for 1 minute. Serve the whole skillet topped with some sliced avocado, queso fresco, more pico de gallo, cilantro, jalapeno, sour cream and warm tortillas. Enjoy!