15 MINUTES | EASY | SERVES 4
Who says you can’t have tacos for breakfast? These Breakfast Steak Tacos are a game-changer. Juicy New York strip steak, fluffy scrambled eggs, and creamy guacamole all wrapped up in warm tortillas. It’s a hearty and delicious way to kick-start your day.
What I love about this recipe is its simplicity and flavor. You don’t need to be a pro chef to whip these up. Just some basic ingredients and a bit of time. The combination of tender steak, soft eggs, and rich guacamole is simply unbeatable. Trust me, once you try these, you’ll be making them on repeat.
Equipment
Cast iron skillet or heavy-bottomed pan
Mixing bowl
Whisk
INGREDIENTS
1 lb New York strip steak (or similar cut)
2 teaspoons avocado oil
Salt and black pepper, to taste
4 large eggs
4 small flour tortillas
1/2 cup guacamole
1/4 cup shredded cheese (cheddar or Mexican blend)
Fresh cilantro leaves, for garnish
Salsa, for serving (this is my favorite store bought salsa right now)
Method
These Breakfast Steak Tacos are a fantastic way to start your morning. They’re hearty, flavorful, and sure to keep you satisfied until lunch. Give them a try and bring a little fiesta to your breakfast table!
1) Prepare the Steak: Season the New York strip steak generously with salt and black pepper on both sides.
2) Cook the Steak: Heat a cast iron skillet over medium-high heat and add the avocado oil. Once the oil is shimmering, place the steak in the skillet. Cook for about 4-5 minutes on each side for medium-rare, or until it reaches your desired doneness. Remove the steak from the skillet and let it rest for 5 minutes.
3) Scramble the Eggs: While the steak is resting, crack the eggs into a mixing bowl. Whisk them until the yolks and whites are fully combined. In the same skillet over medium heat, add a small amount of oil or butter if needed. Pour in the eggs and cook, stirring gently, until they’re just set and still soft. Remove from heat.
4) Warm the Tortillas: Heat the flour tortillas in a dry skillet over medium heat for about 20 seconds on each side, or until they’re warm and pliable.
5) Assemble the Tacos: Thinly slice the rested steak against the grain. Spread a spoonful of guacamole on each tortilla. Divide the scrambled eggs among the tortillas, then top with slices of steak. Sprinkle with shredded cheese and garnish with fresh cilantro leaves.
6) Serve: Serve the tacos warm, with salsa on the side if desired.
Tips
Room Temperature Steak: Let the steak sit at room temperature for about 30 minutes before cooking. This ensures even cooking.
Resting the Steak: Allowing the steak to rest after cooking helps the juices redistribute, resulting in a juicier bite.
Use a Meat Thermometer: For precision, use a meat thermometer to check the internal temperature. Aim for 130°F for medium-rare.
Customize Your Toppings: Feel free to add other favorite toppings like diced tomatoes, sliced jalapeños, or sour cream to make these tacos your own
