This Steak-and-Egg Tacos recipe is a juicy and savory recipe, which is made with tender skirt steak and fluffy scrambled eggs. It’s the perfect 30-minute meal, a great choice for a hearty brunch or a quick weeknight dinner.
Steak-and-Egg Tacos Ingredients
A simple, high-protein combination for a fast and satisfying meal.
- 12 ounces skirt steak, cut into 3-inch pieces and patted dry
- 2 teaspoons chili powder, plus more for serving (optional)
- Kosher salt and freshly ground pepper
- 2 tablespoons vegetable oil, divided
- 1 tomato, seeded and chopped (1 cup)
- 1 cup fresh cilantro leaves and tender stems, chopped
- 8 corn tortillas (each 6 inches)
- 4 large eggs, whisked
- Crumbled queso fresco and lime wedges, for serving
How To Make Steak-and-Egg Tacos
A step-by-step guide to this quick and delicious taco recipe.
- Season and Sear the Steak: Sprinkle the steak pieces all over with chili powder, then season generously with salt and pepper. Heat 1 tablespoon of oil in a large, heavy skillet (cast iron is great) over high heat until it just begins to smoke. Working in batches if necessary, add the steak and cook for 1 to 2 minutes per side until well browned but still juicy. Transfer to a plate and tent with foil to rest.
- Make Pico de Gallo & Warm Tortillas: In a small bowl, combine the chopped tomato and cilantro; season with salt and pepper and set aside. Carefully warm the corn tortillas by blistering them for a few seconds per side over an open gas flame or in a hot, dry skillet. Wrap the warm tortillas in a clean towel to keep them soft.
- Scramble the Eggs: Heat the remaining 1 tablespoon of oil in a small nonstick skillet over medium heat. Add the whisked eggs, season with salt and pepper, and cook, stirring often with a rubber spatula, for about 2 minutes until just set and fluffy.
- Assemble and Serve: Slice the rested steak against the grain, then chop it into bite-size pieces. Serve the chopped steak and scrambled eggs in the warm tortillas. Top generously with the fresh tomato-cilantro mixture (pico de gallo), a sprinkle of crumbled queso fresco, and an extra dash of chili powder, if desired. Serve immediately with lime wedges on the side for squeezing.
Recipe Tips
For the most tender steak and perfect tacos every time.
- How to get the most tender steak? The two most important steps are not overcooking it and slicing it correctly. Skirt steak is best cooked quickly over high heat to medium-rare. After it rests, you must slice it against the grain to ensure it’s tender and easy to chew.
- What’s the best way to warm corn tortillas? Charring them for a few seconds over an open gas flame gives them the best flavor and texture. If you don’t have a gas stove, you can heat them in a hot, dry cast-iron skillet for about 30 seconds per side.
- Can I make the components ahead of time? The tomato-cilantro mixture (pico de gallo) can be made a few hours in advance and stored in the fridge. However, the steak and eggs are best cooked right before serving for the optimal texture and temperature.
- How do I slice “against the grain”? Look closely at the piece of cooked skirt steak. You’ll see long muscle fibers running in one direction. To slice “against the grain,” simply cut your slices perpendicular (at a 90-degree angle) to those lines.
What To Serve With Steak-and-Egg Tacos
Simple sides to round out your breakfast or dinner.
These hearty tacos are a fantastic meal on their own, but they also pair well with:
- A side of refried beans or black beans
- A fresh fruit salad for a brunch setting
- A simple side of Mexican rice
- Your favorite hot sauce for an extra kick
How To Store Steak-and-Egg Tacos
These tacos are best enjoyed immediately.
- Best Eaten Fresh: For the best experience, these tacos should be assembled and eaten right away.
- Storing Components: If you have leftovers, store the cooked steak, eggs, and pico de gallo in separate airtight containers in the refrigerator for up to 2 days. Reheat the steak and eggs gently in a skillet before assembling fresh tacos.
Steak-and-Egg Tacos Nutrition Facts
An estimated guide per taco.
- Calories: 420 kcal
- Carbohydrates: 20 g
- Protein: 25 g
- Fat: 28 g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Flank steak is an excellent substitute for skirt steak. Like skirt steak, it’s a lean, flavorful cut that benefits from high-heat cooking and must be sliced against the grain to ensure tenderness.
Queso fresco means “fresh cheese” in Spanish. It’s a soft, crumbly, and mildly salty white cheese that doesn’t melt. It adds a wonderful fresh, tangy flavor to the tacos. Crumbled feta or a mild goat cheese can be used as a substitute.
Yes, you can certainly use flour tortillas if you prefer. Just warm them according to the package directions. Corn tortillas provide a more traditional, authentic flavor.
Try More Recipes:
- Broiled Beef and Broccoli Stir-Fry with Water Chestnuts Recipe
- Classic Potato Salad Recipe
- Classic Potato Salad Recipe
Steak-and-Egg Tacos Recipe
Description
The ultimate breakfast taco or quick weeknight dinner, featuring juicy, chili-spiced skirt steak, fluffy scrambled eggs, and a fresh pico de gallo in warm corn tortillas.
Ingredients
Instructions
- Season the steak pieces with chili powder, salt, and pepper. Sear in a very hot, oiled skillet for 1-2 minutes per side. Remove from pan and let rest.
- Combine the chopped tomato and cilantro for a quick pico de gallo; season with salt and pepper.
- Warm the corn tortillas over an open flame or in a hot, dry skillet.
- In a nonstick skillet, scramble the whisked eggs until just set.
- Slice the rested steak against the grain and chop into bite-sized pieces.
- Assemble the tacos by filling the warm tortillas with the scrambled eggs and chopped steak.
- Top with the pico de gallo, crumbled queso fresco, and an extra sprinkle of chili powder. Serve immediately with lime wedges.
Notes
- Slicing the steak against the grain is the most important step for ensuring it is tender.
- Don’t overcook the steak; a quick sear on high heat is all you need for a juicy result.
- The components are best cooked just before serving, but the pico de gallo can be made a few hours ahead.
- Warming the corn tortillas makes them soft, pliable, and much more flavorful.