WEEKDAYS 1e|12c|p

Steak and Scrambled Egg Tacos

Michael Symon
Servings: 5
1 to 30 min

This egg and steak taco is so good you'll want to eat it for every meal!

  • Ingredients
  • step-by-step directions
Steak and Scrambled Egg Tacos
  • 1 pound Skirt Steak
  • 6 Eggs
  • 3 tablespoons Butter
  • Hot Sauce
  • 1 bunch Cilantro (chopped)
  • 12 Flour Tortillas
  • Olive Oil
  • Kosher Salt and Pepper
  • Preheat a grillpan to medium-high.
  • Drizzle the steak with olive oil and then season generously with salt and pepper. Grill on either side for 2 to 3 minutes for medium. Set aside to rest.
  • In a medium bowl, use a whisk or two overlapping forks to whip the eggs until combined.
  • In a large nonstick skillet over low heat, heat 1 tablespoon butter until melted, and then add the egg mixture. Swirl a silicone spatula around the pan to move the eggs off of the surface of the pan, forming soft curds of eggs. Add 2 tablespoons of butter and season with a pinch of salt. Just before they finish, remove from pan to a plate to finish cooking on their own.
  • Warm the flour tortillas.
  • Slice the steak against the grain into thin slices. Onto each tortilla, add some steak and eggs. Add a few dashes of hot sauce and a large pinch of chopped cilantro to serve.
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