Steak Breakfast Tacos
Juicy marinated steak, fluffy scrambled eggs, and fresh toppings come together in warm tortillas for an irresistible breakfast. They’re quick enough for weekdays but special enough for weekend brunches!
Variations & Substitutions
For a smokier taste, try using ribeye or sirloin instead of flank steak – they’re fattier cuts that bring extra richness.
You can also swap the regular cheddar for pepper jack or Cotija cheese for a different flavor profile. If you’re feeling adventurous, add some crispy bacon bits or chorizo to amp up the meaty goodness.
Not a fan of jalapeños? Try poblano peppers for a milder heat or bell peppers for no heat at all.
Tips & Tricks for Perfect Results
The key to amazing steak tacos is getting that perfect sear on your meat. Make sure your pan is screaming hot before adding the steak, and don’t move it around too much – let it develop that gorgeous crust.
I always bring my steak to room temperature as well. When it comes to slicing, always cut against the grain to ensure tenderness.
For the eggs, I recommend cooking them just until they’re set but still slightly glossy – they’ll continue cooking from residual heat.
A little trick I use is warming my tortillas in the same pan where I cooked the steak to pick up those flavorful bits left behind.
Storage & Reheating
I often make extra components of these tacos for busy mornings later in the week. The cooked steak can be stored in an airtight container in the refrigerator for up to 3 days.
When you’re ready to enjoy it again, slice the steak thinly and give it a quick 30-second warm-up in a hot skillet – any longer and it might overcook.
For the scrambled eggs, they’re best made fresh, but if you must store them, keep them slightly undercooked initially so they don’t dry out when reheated.
Store all your toppings separately in the refrigerator. Avocado is tricky – I recommend only slicing what you need and saving the rest with the pit intact, tightly wrapped with plastic touching the surface to prevent browning.
Steak Breakfast Tacos
Ingredients
- 1 pound flank steak or skirt steak
- 8 small flour or corn tortillas
- 4 large eggs
- 1/2 cup shredded cheddar cheese
- 1 avocado sliced
- 1/4 cup chopped fresh cilantro
- 1/2 red onion finely diced
- 1 jalapeño seeded and minced (optional)
- 1 lime cut into wedges
- 2 tablespoons olive oil divided
- 1 tablespoon butter
- 2 tablespoons soy sauce
For the steak marinade:
- 1 tablespoon lime juice
- 2 cloves garlic minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon black pepper
Instructions
- Marinate the steak: In a bowl, mix together soy sauce, lime juice, garlic, cumin, chili powder, and black pepper. Place the steak in a ziplock bag or shallow dish and pour the marinade over it. Let it marinate for at least 15 minutes (or overnight in the refrigerator for deeper flavor).
- Cook the steak: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Remove the steak from the marinade and pat dry with paper towels. Cook the steak for about 4-5 minutes per side for medium-rare (adjust time based on thickness and desired doneness). Remove from heat and let rest for 5 minutes before slicing thinly against the grain.
- Prepare the eggs: In another skillet, heat butter over medium heat. Crack eggs into a bowl, whisk until combined, and season with salt and pepper. Pour into the skillet and cook, stirring occasionally, until soft scrambled, about 2-3 minutes.
- Warm the tortillas: Heat the remaining tablespoon of olive oil in a clean skillet over medium heat. Warm each tortilla for about 30 seconds per side until pliable and slightly crispy at the edges.
- Assemble the tacos: Place a warm tortilla on a plate. Add a portion of sliced steak, scrambled eggs, shredded cheese, avocado slices, diced red onion, jalapeño (if using), and cilantro. Serve with lime wedges for squeezing over the top.
