Place all ingredients in blender and blend on high until thoroughly incorporated; for a thinner consistency, add 1/4 cup of water slowly until desired consistency is achieved.

Season to taste with additional salt and pepper if needed.

Add greens to medium-sized bowl, drizzle a spoonful of vinaigrette, a teaspoon of grapeseed oil, and pinch of salt and pepper over greens.

Lightly toss until well coated with vinaigrette.

Remove thawed steaks from refrigerator, pat dry with paper towels, season liberally with salt and pepper, and bring to room temperature on counter over about 20 minutes.

While waiting, preheat oven to 250 degrees Fahrenheit and place steaks on a wire-rack-lined baking sheet.

Roast in oven about 20 minutes, or until internal steak temperature reads 115 degrees Fahrenheit as per a meat thermometer.

In a large cast-iron pan on medium-high heat, add grapeseed oil, butter, and steaks to pan in that order.

Sear steaks on one side for 30 seconds, flip and butter baste for 30 seconds, then sear steak on remaining sides for 30 seconds each.

Slice steak against the grain into 1/4” slices.

In a medium-sized bowl, whisk together eggs, half and half, salt, black pepper, and crushed red pepper until fully incorporated, about 30 seconds.

In large saucepan on medium-high heat, add butter and swirl around pan until melted.

Add eggs to pan and lightly scramble for about 1 minute until eggs start to firm up.

Fold in cheddar cheese and continue to lightly scramble until desired doneness; about an additional 1 to 2 minutes for medium firmness.

Spread about 1 teaspoon of mayonnaise on each side of Texas toast.

Place Texas toast in large cast-iron pan on medium-high heat. Lightly sprinkle salt on one side and lightly toast each side for 30 to 45 seconds.

Fan out about 4 to 5 steak slices on Texas toast, top with cheesy scrambled eggs and small handful of mixed greens, then finish with a light pour of avocado-cilantro vinaigrette.