Sara Tane
Active Time
30 Mins
Total Time
30 Mins
Yield
Makes 6 tacos

Who says you can't make yourself a fancy, classy brunch all at home in the comfort of your own kitchen? For an ultra-hearty start to your morning, fry up some frizzled, sunnyside up eggs and serve them in a warm corn tortilla with grilled flank steak and the works. We topped ours with fresh avocado, queso fresco, radishes, and a flavor-packed chimichurri sauce that melts right into the runny yolks. 

How to Make It

Step 1

To prepare the chimichurri: In a blender or food processor, combine all ingredients and pulse on high until smooth and uniform.

Step 2

To prepare the tacos: Heat a grill pan over high heat. Sprinkle salt, chili powder, and black pepper over both sides of steak. Spray grill pan with cooking spray and add steak to pan; cook on both sides until desired degree of doneness (about 4-5 minutes per side, for medium rare). Let sit for at least 10 minutes, slice steak against the grain.

Step 3

In a large skillet coated with cooking spray, fry eggs until whites are set, about 3-4 minutes.

Step 4

In a small skillet, warm tortillas one at a time. Top with fried eggs, steak, avocado, radishes, queso fresco, and chimichurri. Garnish with fresh cilantro and limes, if desired. Serve immediately.

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