Ultimate Steak & Egg Breakfast Taco

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: monterey jack

Reduced-fat cheese lowers calories while maintaining flavor.

flour tortillas

🥗Healthier: corn tortillas

💰Cheaper: store-brand tortillas

Corn tortillas are gluten-free and often less expensive.

steak

🥗Healthier: chicken breast

💰Cheaper: ground beef

Chicken breast is leaner and ground beef is more budget-friendly.

salsa

🥗Healthier: fresh pico de gallo

💰Cheaper: canned salsa

Fresh pico de gallo is healthier while canned salsa is often cheaper.

Welcome to the episode; we're making breakfast tacos with leftover ribeye steak.

You can use any steak you want; leftover works perfectly or fry a new steak.

For the sauce, gather one poblano pepper, two limes, a habanero or jalapeno, cilantro, and mayonnaise.

Start by rendering a hunk of fat from the steak in a pan on low heat for 5 minutes until crispy.

Remove the rendered fat and add half a sliced onion to the pan, sautéing until softened.

Add the leftover steak to the pan to warm it through, seasoning with a little salt.

Char the poblano pepper over an open flame until blackened, then set it aside to sweat in a bowl covered with Saran Wrap.

Toast the street taco tortillas in the microwave to keep them warm and pliable.

In a separate pan on medium heat, add a tablespoon of butter and pour in beaten eggs, scrambling them until cooked.

Prepare the sauce by blending about 1/4 cup of mayonnaise, half a bunch of cilantro, and the charred poblano pepper after rinsing off the skin and seeds.

Add the juice of one lime and a little salt to the sauce, mixing well.

Fold in the sautéed steak and onion mixture into the sauce, adding pepper jack cheese if desired.

Assemble the tacos by placing the steak and egg mixture in the tortillas, drizzling with sauce, and topping with fresh cilantro and a squeeze of lime.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens