Step 1

Add cumin, garlic salt, chili powder, pepper and red crushed peppers into a large sealable baggie. Seal, shake to combine and then add lime juice. Shake to mix.

Step 2

Place skirt steak into baggie, seal, shake and then place into the fridge for 4 hours or overnight.

Step 3

Heat cast iron skillet, or large frying pan, over high heat. Add two tablespoons of oil to pan and then add peppers and onions.

Step 4

Sauté until tender but still crisp. Remove from skillet and place in large bowl and set aside.

Step 5

Add remaining two tablespoons of oil into pan and heat over medium high heat.

Step 6

Remove steak from baggie and place in hot skillet.

Step 7

Cook 5-6 minutes on each side for medium. Remove from skillet and place on cutting board.

Step 8

Remove from steak skillet and place on cutting board. Cut against the grain and then cut into bite size pieces.

Step 9

Place steak into large bowl with peppers, stir and set aside.

Step 10

Add whisked eggs to skillet. Cook until desired doneness.

Step 11

Next, add steak and peppers to scrambled eggs, mix to combine.

Step 12

Top with cheese, let melt and then enjoy!