Steak and Egg Breakfast Tacos

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RECIPE #457, DAY #629

FOUR STARS

ORIGINAL RECIPE: “” from Alison Lewis’s 300 Best Taco Recipes, with some help from Food Network’s online “Ranch Guacamole”

TIMING: 20 minutes

DIFFICULTY: Pretty easy, just don’t overcook your meat, please

TOOLS: Cast iron skillet or griddle, tongs, etc.

COOK TYPE: Stovetop

HEALTH: Most breakfasts that you home-make are going to be an improvement on what you’re eating right now. That’s true of this. Although red meat and dairy, this breakfast is full of protein and healthy fats, as well as vitamins and nutrients. Use a corn tortilla to keep it healthier.

DSC_0374EXPERIENCE: You really expect a steak and egg taco to be awesome. But these were not. At least, until we added ranch guacamole, which is exactly what they needed. Now, enjoy.

NOTES: Do not omit the tomatoes from the guac, as they really need the acidity. Cilantro and lime wedges would also be welcome.

***

  1. In a small mixing bowl, whisk together 1/3 cup sour cream, ¼ cup buttermilk, 1 small pressed garlic clove, 1/4 teaspoon onion powder, a pinch of granulated sugar, scant 1/2 teaspoon salt, and some pepper. Add 2 ripe avocados and mash into the dressing, until just a little lumpy.
  2. Add 1 small diced tomato, ¼ cup diced white onion, 1 tablespoon chives, and 1 tablespoon parsley. Taste for seasoning and set aside.
  3. Heat a heavy skillet or a griddle over medium-high heat. Add 8-12 ounces thin-sliced sirloin steak, seasoning with salt and pepper. Do not over-crowd the pan. Sear on the first side, then flip and cook until just done. Remove from pan and set aside.
  4. Reduce heat to medium and add 1 tablespoon unsalted butter and 1 tablespoon safflower oil. Fry 4-8 eggs to order, salting to taste.
  5. Heat 4 large or 8 small tortillas. You can use a microwave or your stovetop. Quickly assemble your tacos with the guacamole, steak, eggs, and 1 cup shredded cheddar.

***

Serve with coffee and some cilantro and lime wedges. Yum!

LEFTOVER IDEAS: You can set aside all the components (including tightly sealing the guacamole with plastic wrap on the surface) and make more of these the next day. I would not fry the additional eggs until ready to serve.

*Recipe changed from the original.

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