Steak and Egg Breakfast Tacos Recipe
Breakfast Tacos: A Hearty Way to Start the Day
These steak and egg breakfast tacos satisfy my perpetual need for a filling morning meal. You see, I’m a breakfast girl. A big hearty stick-to-my-ribs fill me up kind of breakfast girl. I like being full and satisfied for hours so I can get work done in the morning, without being distracted by my grumbling stomach. These steak and egg breakfast tacos fit the bill, and couldn’t be easier. Start the steak in this slow cooker the night before (my favorite one as it’s totally transportable!), and wake up to an amazing aroma. Make scrambled eggs, heat up some fresh tortillas, and gather your favorite salsa, hot sauce, and taco toppings. These are a perfect dish to make for weekend brunch, or a filling weekday breakfast.
Purchase Meat Directly From the Farmer
I like to purchase beef directly from a farmer. I have been a J & J Grass-fed beef customer for years. They deliver California-grown 100% grass-fed beef to my door every month. One of the most cost effective ways to enjoy J & J Grass-fed beef is to purchase the Featured Pack for the month. This is a variety of what the farmer has on hand, and is often a great deal. Sometimes the featured packs contain cuts of meat that I’m not very familiar with. Recently, I received a cross-rib steak, also known as London Broil. This is a cut of meat from the shoulder of the animal, with low fat content, and high muscle content, meaning it’s a naturally a tougher cut of meat. If cooked like you would a regular steak, searing or grilling for just a few minutes, it would end up tough and chewy. That’s where the braising comes in.
What is Braising?
Braising means cooking something low and slow, in a moist environment. For these steak and egg breakfast tacos, the meat is cooked in a slow-cooker or 200 degree oven, and comes out perfectly seasoned, tender and savory. Make a little pan gravy to boost the fat content of the meat, and you’ve got a delicious taco filling on your hands.
To Sear or Not to Sear
Searing (caramelizing the outside) the steak would lead to a more caramelized color and flavor to the final product. However, it is not necessary for this recipe. Using adequate salt is the key to tenderizing and flavoring this cut of steak, so definitely use all that the recipe calls for. The cross-rib steaks I received had a bit line of fat running down one side. Don’t bother with searing the entire steak, but at least sear the fat side. Searing the strip of fat that can run along the side of the steak will create a more desirable end product, instead of a rubbery flab of fat that you will probably end up cutting out anyways. Remember, fat from grass-fed beef is more abundant in Omega 3’s and CLAs (the good stuff), so you don’t want to waste this part of the meat by tossing it!
More Grass-fed Beef Recipes
This steak and egg breakfast tacos are sure to fill you up!
- 3 teaspoons fine sea salt
- 1 teaspoon chili powder
- 1/2 teaspoon ground coriander
- 1/2 teaspoon sweet or smoked paprika
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground black pepper
- 2 pounds cross rib steak (or other tougher cut)
- 2 Tablespoons refined coconut oil or pastured leaf lard
- 1 cup water
- 1 onion, quartered
- 2 Tablespoons cold unsalted butter
- sliced avocado
- red or white onion, chopped or thinly sliced
- 1-2 tomatoes, chopped
- 6 eggs, pasture-raised
- 12 tortillas of your choice
The night before you want to eat your steak tacos for breakfast, mix together the salt and spices in a small bowl. Rub all over steaks, and let sit refrigerated, coated in spice rub, until it's time to start the slow cooker.
Sear any fat sides of the steak in coconut oil or lard, this will lend to a better texture. Put steaks in the slow cooker, add water and onion, cover, and cook on low for 7-8 hours. You may also use the oven instead of a slow cooker, cooking at 200 degrees F for 7-8 hours.
Once meat is cooked, remove from slow cooker and let sit for 15-30 minutes. During this time, bring the liquid left behind from cooking to a boil (either in the slow cooker, depending on the model you have, or transfer to stove-top) and reduce liquid by half. Once the liquid is reduced by at least half, and coats the back of a spoon, remove from heat. Immediately whisk in 2 Tablespoons cold unsalted butter. You may remove the onion, or leave it.
Thinly slice cooked steak across the grain. Add back to reduced liquid/butter mixture (gravy!).
Prep taco toppings: cilantro, salsa, sliced avocado, tomato, limes, onion, tomato.
Just before serving, scramble up 6 eggs. Build each taco with steak, scrambled eggs, and your favorite toppings.