My Recipe Box

Steak & Eggs Rancheros


Serves 2

  • by from Fine Cooking
    Issue 86

This beefed-up version of the Mexican breakfast dish huevos rancheros (ranch-style eggs) is great for lunch or dinner, too.

  • 1 tiny clove garlic
  • Kosher salt
  • 1 small tomato, cut into small dice
  • 1/2 avocado, cut into small dice
  • 1/4 cup leftover Salsa Criolla, drained
  • 1/4 jalapeno, minced
  • 2 Tbs. chopped fresh cilantro
  • Freshly ground pepper
  • 1 Tbs. vegetable oil
  • Two 6-inch corn tortillas
  • 2 large eggs
  • 4 to 5 oz. sliced Argentine Spice-Rubbed Flank Steak, about four 1/2-inch-thick slices, warmed in the microwave or in a skillet
  • 1/4 cup crumbled feta

Peel and chop the garlic. Sprinkle the garlic with a generous pinch of kosher salt and mash it into a paste with the side of a chef’s knife. In a small bowl, combine the garlic with the tomato, avocado, leftover salsa, jalapeño, and 1 Tbs. of the cilantro. Season to taste with salt and pepper.

Have two dinner plates and a stack of paper towels ready. Heat the oil in a 10-inch nonstick skillet over medium-high heat. Using tongs, fry the tortillas one at a time until just golden and slightly crisp, about 30 seconds per side, and transfer to the paper towels. Reduce the heat to medium low and let the skillet cool down a bit. Meanwhile, blot the excess oil from the tortillas with the paper towels. Sprinkle each tortilla with a pinch of salt. Put one tortilla on each plate.

Crack the eggs into the skillet. Season with salt and pepper, cover, and cook until the yolks’ edges have just begun to set, 2 to 3 minutes. (The eggs should cook gently, so lower the heat if needed.)

While the eggs are cooking, divide half the salsa between the tortillas. Divide the steak between the tortillas and top with the remaining salsa. Separate the eggs with the edge of a spatula, if needed. Slide one egg onto each tortilla. Sprinkle with the remaining 1 Tbs. cilantro and the feta. Serve immediately.

nutrition information (per serving):
Calories (kcal): 460, Fat (kcal): 30, Fat Calories (g): 270, Saturated Fat (g): 9, Protein (g): 27, Monounsaturated Fat (g): 15, Carbohydrates (mg): 22, Polyunsaturated Fat (mg): 4, Sodium (g): 910, Cholesterol (g): 255, Fiber (g): 6,

Photo: Scott Phillips

We made this exactly as written and it is delicious. After making the entire flank steak recipe we did have leftovers and had these eggs for bunch but they would be terrific for dinner as well with a mexican type salad and a beer. I can see making the flank steak just to have the leftovers.

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