| Level: | Intermediate |
| Total: | 1 hr 50 min |
| Active: | 1 hr 50 min |
| Yield: | 4 servings |
Ingredients
- 1 tablespoon light brown sugar
- 1 tablespoon espresso powder
- 2 teaspoons chile de arbol powder
- 2 teaspoons ground coriander
- 2 teaspoons ground cumin
- 2 teaspoons granulated garlic
- 2 teaspoons ground ginger
- 2 teaspoons granulated onion
- 2 teaspoons dried oregano
- Two 8-ounce hanger steaks
- 1 tablespoon EVOO, plus more for the pan
- 2 limes, halved
- 2 tablespoons fresh cilantro, finely chopped
- 3 medium plum tomatoes, seeded and diced
- 1 clove garlic, finely chopped
- 1 small jalapeno, seeded and finely chopped
- Kosher salt and freshly ground black pepper
- Hot sauce, for seasoning
- 8 corn tortillas
- 1 tablespoon cold unsalted butter
- 8 large eggs, beaten
- Kosher salt and freshly ground black pepper
- 1 bunch fresh cilantro, finely chopped
- 1 bunch spring onions, thinly sliced on the bias
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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 |