Baja Sunrise Steak and Eggs

Courtesy of The Beef Checkoff

Servings: 4
Prep Time: 15 Min.
Cook Time: 20 Min.
Marinate: 6 Hr.

* 4 beef eye of round steaks, cut 3/4-in. thick (about 4-oz. ea.)
* 1 c. thick and chunky salsa, divided
* 1/2 c. fresh orange juice
* 1/4 c. chopped fresh cilantro
* 2 Tbsp. chipotle chili powder
* 1 Tbsp. plus 1 tsp. orange peel, divided
* 4 large eggs
* salt and pepper
* 4 medium whole wheat or multigrain tortillas, toasted
* 1 medium avocado, sliced
* lime wedges (optional)

1. Combine 1/2 c. salsa, orange juice, cilantro, chili powder and 1 Tbsp. orange peel in small bowl. Place beef steaks and salsa mixture in food-safe plastic bag; turn steaks to coat. Close bag securely and marinate in refrigerator 6 hrs. or as long as overnight, turning occasionally.
2. Remove steaks from marinade; discard marinade. Heat large nonstick skillet over medium heat until hot. Place steaks in skillet; cook 11-13 min. for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
3. Meanwhile, cook eggs as desired. Keep warm.
4. Combine remaining 1/2 c. salsa and 1 tsp. orange peel. Carve steaks into thin slices; season with salt and pepper, as desired. Evenly place steak slices and egg on each tortilla. Top with salsa mixture and avocado slices. Serve with lime wedges, if desired.

* Recipe Courtesy of The Beef Checkoff

Calories: 444;   Total Fat: 18g;   Saturated Fat: 4g;   Cholesterol: 250mg;   Total Carbs: 32g;   Fiber: 4g;   Protein: 39g;   Sodium: 654mg;