A hearty dinner inspired by a substantial breakfast, this quick entrée brings together chili-dusted skirt steak and fluffy scrambled eggs and tucks them into blistered corn tortillas. Lime wedges, chopped tomato, cilantro, and crumbly queso fresco top off these tacos, adding a finishing touch of freshness.
Ingredients
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12 ounces skirt steak, cut into 3-inch pieces and patted dry
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2 teaspoons chili powder, plus more for serving (optional)
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Kosher salt and freshly ground pepper
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2 tablespoons vegetable oil
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1 tomato, seeded and chopped (1 cup)
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1 cup fresh cilantro leaves and tender stems, chopped
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8 corn tortillas (each 6 inches)
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4 large eggs, whisked
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Crumbled queso fresco and lime wedges, for serving
Description
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Sprinkle steak with chili powder and season generously with salt and pepper. Heat 1 tablespoon oil in a large, heavy skillet (such as cast iron) over high until just smoking, 1 to 2 minutes. Working in batches, add steak and cook, flipping once, until well browned and just cooked through, 1 to 2 minutes a side. Transfer to a plate; tent with foil.
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Combine tomato and cilantro; season with salt and pepper. Blister tortillas over an open flame and wrap in a clean towel to keep warm. Heat a small nonstick skillet over medium and swirl in remaining 1 tablespoon oil.
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Add eggs to skillet, season with salt and pepper, and cook, stirring often, until just set, about 2 minutes; remove from heat. Slice meat against the grain, then chop into bite-size pieces. Serve in tortillas with eggs, tomato mixture, queso fresco, and more chili powder, with lime wedges alongside.
