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–+ servings
Deon Shamar

STEAK & EGG BREAKFAST TACOS

5 from 1 vote
This entrée brings together steak, fluffy scrambled eggs and tucks onto a corn tortillas. Chopped cilantro, salsa and a avocado crema top off these tacos, adding a finishing touch of freshness.
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Prep Time 7 hours 15 minutes
Cook Time 25 minutes
Servings: 2
Course: Breakfast, Brunch
Cuisine: American
Calories: 702
Ingredients Method Nutrition Video Notes

Ingredients
  

  • 1 oz 1 oz New York Strip Steak
  • 2 rosemary sprigs
  • 1 garlic clove, peeled
  • 2 tbsp unsalted butter
  • 6-8 white fingerling or Yukon gold, diced
  • 1/4 cup gouda cheese, shredded
  • 2 tbsp olive oil, divided
  • 1 tsp ground garlic
  • 1/2 tsp dried oregano
  • 1 tsp course sea salt
  • 1 tsp fresh ground black pepper
Avocado Crema
  • 1 medium ripe avocado
  • 1-2 tbsp fresh lime juice
  • 1 cup greek yogurt
  • 1 tbsp extra virgin olive oil
  • 1 garlic clove, peeled
  • 1/2 cup fresh cilantro, chopped
  • 1/2 tsp course sea salt
  • 1/2 tsp fresh ground black pepper
  • 1/2 cup water

Method
 

Avocado Crema
  1. Place the yogurt, avocado, oil, lime juice, water, garlic, salt and ground black pepper into a blender (Ninja or VitaMix) and blend until very smooth, scraping down sides if need be.
  2. Add the cilantro and pulse repeatedly until desired consistency. If too thick, add 1 tbsp water as needed until desired textured.
  3. Taste, adjust salt and lime. Place in refrigerator to chill.
For the Potatoes
  1. In a large bowl, stir together diced potatoes, olive oil, garlic powder, onion powder,chili powder, cumin, salt and pepper. Stir to coat well.
  2. Heat a large non skill over medium heat. Add ½ tsp of oil an potato mixture to the pan. Cook,stirring every 4 minutes. Transfer to a preheated oven of 350 F an cook for an additional 20 minutes.
For the Steak
  1. Pat steak dry with paper towels. Season liberally on all sides, including edges, with salt and pepper. Let steak refrigerated overnight, loosely covered.
  2. In a large nonstick or heavy-bottomed cast iron skillet, heat ½ tsp of oil over high heat until just beginning to smoke. Carefully add steak and cook, flipping frequently, until a pale golden-brown crust starts to develop, about 4-5minutes.
  3. Add butter,herbs and garlic to skillet and continue to cook, flipping steak occasionally and basting. If butter begins to smoke excessively or steak begins to burn,reduce heat to medium. To baste, tilt pan slightly so that butter collects by handle. Use a spoon to pick up butter and pour it over steak.
For the Tortillas
  1. Heat skillet over medium heat, add shells (one at a time) an cook for 1 minute on each side. Place on a plate and cover with a clean kitchen towel. Set aside.
  2. Add ½ tsp oil to a 10 in nonstick skillet, add eggs an scramble. Add cheese an cook for until cheese has melted.
Assembling Tacos
  1. Carve steak. Add all ingredients to the shell an serve with your favorite salsa.
    Enjoy!

Nutrition

Serving: 2gCalories: 702kcalCarbohydrates: 39gProtein: 113gFat: 39gSaturated Fat: 18gCholesterol: 281mgSodium: 334mgPotassium: 835mgSugar: 3g

Notes

**Store Avocado Crema for 7 days, discard after.
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