Preheat the Blackstone griddle to medium-high heat. Season the steak generously with Blackstone Steak Seasoning and cook until tender and juicy. Remove from the griddle, chop into bite-size pieces, and set aside.
Place an aluminum tray with oil on the griddle over medium-high heat. Fry the tortilla triangles in batches until crispy and golden. Drain well and set aside.
Lower the griddle to medium heat and char the tomatillos, serrano peppers, garlic, and onion until softened and lightly blistered. Transfer to a blender with cilantro, cumin, chicken bouillon, salt, pepper, and a splash of water, then blend until smooth and bright green.
Reduce heat to low–medium and cook the eggs sunny-side up until the whites are set and the yolks remain runny.
Add the tortilla chips to a large bowl and pour the hot green salsa over them, tossing gently to coat. Top with chopped steak, a sunny-side up egg, sour cream, queso fresco, and chopped cilantro. Serve immediately.
