Steak-and-Egg Tacos

Name: Steak-and-Egg Tacos
Prep time: 20 min
Total time: 40 min
Ingredients: 12 ounces skirt steak, cut into 3-inch pieces and patted dry; 2 teaspoons chili powder, plus more for serving (optional); Kosher salt and freshly ground pepper; 2 tablespoons vegetable oil; 1 tomato, seeded and chopped (1 cup); 1 cup fresh cilantro leaves and tender stems, chopped; 8 corn tortillas (each 6 inches); 4 large eggs, whisked; Crumbled queso fresco and lime wedges, for serving

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Prep Time: 20 minutes

Total: 40 minutes

Author : Lauryn Tyrell

Ingredients

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12 ounces skirt steak, cut into 3-inch pieces and patted dry2 teaspoons chili powder, plus more for serving (optional)Kosher salt and freshly ground pepper2 tablespoons vegetable oil1 tomato, seeded and chopped (1 cup)1 cup fresh cilantro leaves and tender stems, chopped8 corn tortillas (each 6 inches)4 large eggs, whiskedCrumbled queso fresco and lime wedges, for serving

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Instructions

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Step 1

Sprinkle steak with chili powder and season generously with salt and pepper. Heat 1 tablespoon oil in a large, heavy skillet (such as cast iron) over high until just smoking, 1 to 2 minutes. Working in batches, add steak and cook, flipping once, until well browned and just cooked through, 1 to 2 minutes a side. Transfer to a plate; tent with foil.

Step 2

Combine tomato and cilantro; season with salt and pepper. Blister tortillas over an open flame and wrap in a clean towel to keep warm. Heat a small nonstick skillet over medium and swirl in remaining 1 tablespoon oil.

Step 3

Add eggs to skillet, season with salt and pepper, and cook, stirring often, until just set, about 2 minutes; remove from heat. Slice meat against the grain, then chop into bite-size pieces. Serve in tortillas with eggs, tomato mixture, queso fresco, and more chili powder, with lime wedges alongside.