It doesn’t get much better than steak for brunch, especially when it has a Mexican twist. Served with a side of eggs and tasty Mexican ingredients like salsa and jalapenos to give it an authentic flavour – what’s not to love about this recipe from Bottomless Brunch? It’s perfect to celebrate Cinco de Mayo, or at any other time in fact!
Cinco de Mayo has become associated with the celebration of Mexican-American culture and is a yearly celebration held on May 5, which commemorates the anniversary of Mexico’s victory over the French Empire at the Battle of Puebla in 1862.
Events tied to Cinco de Mayo also occur outside Mexico and the United States. As in the United States, celebrations elsewhere also emphasize Mexican cuisine, culture and music. For example, some Canadian pubs play Mexican music and serve Mexican food and drink, and a sky-diving club near Vancouver holds a Cinco de Mayo skydiving event. In the Cayman Islands, there is an annual Cinco de Mayo air guitar competition, and at Montego Bay, Jamaica, there is a Cinco de Mayo celebration. The city of Brisbane, Australia, holds an annual Mexican Festival to honour the day, and celebrations are held in London and New Zealand. Other celebrations of the day can also be found in Cape Town, South Africa, Lagos Nigeria and in Paris. Cinco de Mayo is celebrated in Japan in Osaka and in Tokyo’s Yoyogi Park Event Space as a celebration of Latin American culture.
Mexican-Style Steak and eggs
It doesn’t get much better than steak for brunch, especially when it has a Mexican twist. Served with a side of eggs and tasty Mexican ingredients like salsa and jalapenos to give it an authentic flavour - what’s not to love?
- 4 large free-range eggs
- 300 g flank steak sliced
For the salsa
- 1 avocado sliced
- 1/2 jalapeno finely chopped
- 1 large tomato diced
- 25 g coriander chopped
- salt and freshly ground black pepper
- 1 clove of garlic
- 2 tbsp vegetable oil
- 4 gluten-free corn tortillas to serve
- 100 g feta crumbled, to serve
Peel your garlic then using a garlic press crush it into a paste and add a sprinkle of salt.
In a small bowl, combine the garlic, tomato, avocado, salsa, jalapeños, and 2 tbsp coriander and season with salt and pepper.
Next, heat the oil in a large frying pan over a medium-high heat and using tongs, add in the tortillas one at a time and fry on each side until slightly crisp. Transfer to a kitchen roll to remove any excess oil and repeat until all 4 tortillas are fried.
Take out another frying pan and in one pan on a medium-high heat flash fry your steak for 1-2 minutes. In the other pan on a medium-low heat, crack in your eggs and fry for 2-3 minutes.
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 2 Tbs. coriander and the feta. Serve immediately.