Steak Egg & Cheese Tacos
I’m a tacohead. I love a good taco and will travel great distances for a good taco joint.
Since I had to keep Cinco de Mayo at home this year, I made my own tacos.
The thing I love most about these steak, egg and cheese tacos are that they’re great anytime of the day, breakfast, brunch, lunch and dinner. Enough writing. I hope you enjoy.
P.S. If you do not eat red meat just substitute your protein of choice.
- 2 tablespoons Tajin seasoning
- 2 teaspoons cumin
- 2 1- inch cut rib-eyes
- 2 tablespoons grapeseed oil
- 4 tablespoons unsalted butter
- 1 tablespoon worcestershire sauce
- 12 eggs
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 12 flour or corn tortillas warmed
- ½ cup shredded pepper jack cheese
- 2 roma tomatoes chopped medium
- 1 jalapeno chopped small
- 4 sprigs cilantro chopped small
- juice of ½ lime
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
Preheat the oven, turn on the heat to medium-high in a large skillet heat for 1 minute. In a small bowl, mix together tajin and cumin, then liberally season steaks evenly on both sides. Add grapeseed oil to skillet, add steaks and cook for 3 minutes, flip and cook for 1 minute. Pop in the oven for 5 minutes. Once steak come out the oven, add 2 tablespoons of butter and worcestershire sauce and baste steaks. Sit steaks on a plate, pour pan sauce over top and let rest for 10 minutes.
While steak is in the oven, in a small bowl mix the tomatoes, jalapeno, cilantro, lime juice, kosher salt and black pepper.
Turn on the heat to medium in a large skillet, in a large bowl mix the eggs, kosher salt and black pepper. Add 2 tablespoons of butter to skillet, once melted, add eggs and stir fast, cook for 2 to 4 minutes until eggs are fluffy.
Slice steaks and serve each tortilla with eggs, 1 tablespoon cheese, steak and salsa.
Preheat oven 400 degrees
If you make this recipe, make sure to take a picture and share it on Instagram or Facebook and tag me @kennethtemple so we all can see that deliciousness!