Steak and Egg Tacos

A finished steak and egg taco, ready to eat

No ratings yet

These steak and egg tacos are delicious for any meal, thanks to perfectly grilled ribeyes, fried eggs and smoked cilantro chimichurri.

Prep Time15

Cook Time30

Total Time45

Course: Breakfast, Dinner, Lunch, Main Course

Cuisine: American, Mexican

Servings: people

Author: Derek Wolf

Ingredients

Steak:

1-2 Whole Ribeyes
3 tbsp Bourbon Prime Rub
FYR BLK Hot Sauce binder

Eggs:

3-4 Fresh Eggs
Everything Bagel Rub optional
Canola Oil as needed

Smoked Cilantro Chimichurri:

½ cup Parsley chopped
1/2 cup Cilantro chopped
¼ cup Red Wine Vinegar
4-6 Garlic Cloves minced
2 tbsp Red Onions finely diced
1 tbsp Red Chili Flakes
Olive Oil to desired consistency
Salt to taste

Tacos:

Corn Tortillas
Shredded Cheese
FYR RED Hot Sauce garnish

Instructions

Steak & Eggs:

Begin by slathering your steak in FYR BLK Hot Sauce and seasoning with salt, pepper and garlic powder.
Preheat your fire to high heat (around 450F) for direct grilling.
Add your steaks to the grill to cook for about 4-5 minutes per side or until they are 125F internal. Once done, pull the steaks off and let them rest for 10 minutes. Once rested, thinly slice your steaks.
Add a cast iron skillet to the grill and wait until it's smoking hot. Add some neutral oil to coat the pan and let heat until smoking as well. Drop in your eggs and fry up to your liking. Top with everything bagel rub if you desire.

Smoked Cilantro Chimichurri:

Add all the ingredients for the chimichurri to the mason jar along with a smoldering coal from the fire (ideally white hot). Cover quickly to encapsulate the smoke, then set to the side to marinate for 20-30 minutes. Pull out the coal once done.

Tacos:

Add a cast iron skillet over medium heat to preheat.
Add a tortilla and cook one side then flip and top with a handful of shredded cheese. Fold the tortilla with cheese over in half, then cook both sides until slightly crispy and the cheese is melted.
Pull the tortilla off and open up. Add sliced steak, fried and drizzle the chimichurri on top. Add some FYR RED Hot Sauce if you desire. Serve and enjoy!

Video

Notes

Easy Salsa Verde

I know you're going to love the smoked cilantro chimichurri in this recipe. But, if it's your fourth or fifth time making these tacos and you want to try a different sauce, here's a simple take on salsa verde. First, place your cast iron skillet on the grill on medium-high heat, then throw in about a pound of tomatillos (take the husks off first!), half an onion and a sliced jalapeño. Let those veggies grill roast for about 5 minutes, until they're nice and caramelized. Once they're finished cooking, blend in a food processor with a handful of cilantro, a couple tablespoons of lime juice and a couple garlic cloves. Serve and enjoy with these tacos, scrambled eggs, chips and more!

Nutrition