Steak Breakfast Tacos
Marinated steak and fluffy eggs combine in warm tortillas with fresh toppings for a breakfast that satisfies and energizes.
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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.
Servings: 4