Evening fires are the perfect end to a long day but firing it up in the morning to cook a fresh breakfast is unbeatable. This steak and egg breakfast taco recipe will have you out by the fire every morning that’s open.
Try this Steak and Egg Breakfast Taco recipe topped with some chimichurri and a little queso fresco and you've got an amazing twist on a breakfast classic!
WHAT YOU’LL NEED
TACOS
2 New York Strip Steaks
8 Eggs
8 Corn Tortillas
1 tsp. Kosher Salt
1 tsp. Ground Black Pepper
1 tsp. Garlic Powder
Half of a Queso Fresco package
3 Radishes
3 tbsp. Butter
CHIMICHURRI
1 cup Parsley
½ cup Cilantro
½ cup Fresh Oregano
½ cup Olive Oil
¼ cup Red Wine Vinegar
½ Red Bell Pepper
2 Garlic Cloves
½ tsp. Kosher Salt
PREPARATION
Start a fire in your fire pit an hour before you plan to cook so the fire builds a bed of coals before adding the SearPlate Griddle.
Start with the chimichurri by adding the parsley, cilantro, oregano, olive oil, red wine vinegar, bell pepper, garlic, and salt in a food processor and pulse for 30 seconds. Place the chimichurri in the fridge until you’re ready to serve.
Add the griddle to your fire pit once there is a bed of coals, for more info on cooking with the SearPlate Griddle check out this guide.
Season the steaks with a liberal coating of salt, pepper, and garlic powder. Grease the hot griddle with butter and add the steaks. Sear both sides of the steaks and cook until they reach your preferred doneness.
While your steaks are resting, fry the eggs on the SearPlate Griddle. As your eggs begin finishing, set them aside, and use the empty space on the griddle to toast your tortillas.
Once your eggs and tortillas are cooked, cut the steak, and you’re ready to start assembling your taco. Place an egg on a tortilla, add the steak, chimichurri, queso fresco, and a few thinly sliced radishes, and you’re ready to dig in and enjoy!
