|
Baja Sunrise Steak and Eggs
Courtesy of The Beef Checkoff
Servings: 4
Prep Time: 15 Min. Cook Time: 20 Min. Marinate: 6 Hr. What you need:
(click + to add ingredients to your shopping list)
+ 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) What to do:
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 Nutritional information:
Calories: 444; Total Fat: 18g; Saturated Fat: 4g; Cholesterol: 250mg; Total Carbs: 32g; Fiber: 4g; Protein: 39g; Sodium: 654mg;
|
