Steak and Eggs Migas

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  4.0 – 1 reviews  • Beef
Level: Intermediate
Total: 1 hr 50 min
Active: 1 hr 50 min
Yield: 4 servings

Ingredients

  1. 1 tablespoon light brown sugar
  2. 1 tablespoon espresso powder
  3. 2 teaspoons chile de arbol powder
  4. 2 teaspoons ground coriander
  5. 2 teaspoons ground cumin
  6. 2 teaspoons granulated garlic
  7. 2 teaspoons ground ginger
  8. 2 teaspoons granulated onion
  9. 2 teaspoons dried oregano
  10. Two 8-ounce hanger steaks
  11. 1 tablespoon EVOO, plus more for the pan
  12. 2 limes, halved
  13. 2 tablespoons fresh cilantro, finely chopped
  14. 3 medium plum tomatoes, seeded and diced
  15. 1 clove garlic, finely chopped
  16. 1 small jalapeno, seeded and finely chopped
  17. Kosher salt and freshly ground black pepper
  18. Hot sauce, for seasoning
  19. 8 corn tortillas
  20. 1 tablespoon cold unsalted butter
  21. 8 large eggs, beaten
  22. Kosher salt and freshly ground black pepper
  23. 1 bunch fresh cilantro, finely chopped
  24. 1 bunch spring onions, thinly sliced on the bias

Instructions

  1. For the steak rub: Combine the sugar, espresso powder, chile de arbol powder, coriander, cumin, granulated garlic, ginger, granulated onion and oregano in a small bowl until well mixed.
  2. For the steak: Pound the steaks with a meat mallet to an even thickness. Coat the steaks with the oil and then rub with the steak rub. Heat a large cast-iron skillet over high heat until very hot. Add enough oil to coat the pan. Place each steak in the hot pan and cook until browned, about 4 minutes per side for medium rare. Remove from the heat and allow to rest 5 minutes before slicing on the bias.
  3. Reduce the heat to medium-high. Place the limes cut-side down in the hot pan and cook until slightly charred, 3 to 5 minutes. Remove from the heat and set aside until ready to serve.
  4. For the salsa: Place the cilantro, tomatoes, garlic and jalapeno in a medium bowl and stir to combine. Add salt, pepper and hot sauce to taste.
  5. For the eggs migas: Heat the tortillas directly over a flame or on a grill pan over high heat until heated through and just beginning to brown, about 1 minute per side. Remove from the heat. Slice the tortillas in half and then into 1/2-inch strips (the length of the strips will vary). Set aside.
  6. To a nonstick pan over medium heat, add the cold butter and cook until melted. Add the eggs and scramble slightly until beginning to come together but still runny, about 2 minutes. Add the tortilla strips and mix, cooking until the eggs reach desired consistency, 2 to 5 minutes. Season with salt and pepper.
  7. Top the sliced steak with some eggs and sprinkle with the chopped cilantro and spring onions. Serve with the salsa and charred limes on the side.

Nutrition Facts

Serving Size 1 of 4 servings
Calories 589
Total Fat 32 g
Saturated Fat 11 g
Carbohydrates 38 g
Dietary Fiber 7 g
Sugar 6 g
Protein 40 g
Cholesterol 453 mg
Sodium 945 mg

 

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