Sliced steak and scrambled eggs in warm tortillas with salsa.
KBy kaylyn
Servings
4
10 oz Leftover cooked steak (sirloin or ribeye)
8 pieces Eggs
8 pieces Small corn tortillas
1 tbsp Butter
0.5 piece White onion
1 piece Jalapeño
1 clove Garlic
0.5 tsp Ground cumin
0.5 tsp Mexican oregano
0.5 tsp Salt
0.25 tsp Black pepper
0.5 cup Salsa roja
1 piece Avocado
0.25 cup Fresh cilantro
1 piece Lime
0.25 cup Cotija cheese
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Sarah M. · Melbourne, AU
Prep
1. Let the steak come to room temperature, then slice it thinly against the grain into bite-size strips. Finely dice the white onion and jalapeño, mince the garlic, and chop the cilantro. Cut the lime into wedges and slice the avocado. Crumble the cotija cheese.
2. Crack the eggs into a bowl, add the salt and black pepper, and whisk until fully combined.
8 pieces Eggs,
0.5 tsp Salt,
0.2 tsp Black pepper
Cook Filling
3. Melt the butter in a large nonstick skillet over medium heat. Add the white onion and jalapeño and sauté 3 minutes until softened, then stir in the garlic, ground cumin and Mexican oregano and cook 30 seconds until fragrant.
4. Add the sliced steak and toss for 1 to 2 minutes just until warmed through and lightly sizzling at the edges. Push it to one side of the pan.
10 oz Leftover cooked steak (sirloin or ribeye)
5. Reduce the heat to medium-low, pour the whisked eggs into the empty side of the pan, and stir gently with a spatula for 2 to 3 minutes until softly set. Fold the steak into the eggs and remove from the heat.
8 pieces Eggs
Assemble and Serve
6. Heat a dry skillet or comal over medium-high heat and warm the corn tortillas 20 to 30 seconds per side until pliable and lightly charred. Keep them wrapped in a clean towel.
8 pieces Small corn tortillas
7. Fill each tortilla with the steak and egg mixture. Top with salsa roja, avocado, cotija cheese and cilantro, and squeeze lime over the top. Serve immediately.
0.5 cup Salsa roja,
1 piece Avocado,
0.2 cup Fresh cilantro,
1 piece Lime,
0.2 cup Cotija cheese
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