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?
Ingredients
- 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
Instructions
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Peel your garlic then using a garlic press crush it into a paste and add a sprinkle of salt.
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In a small bowl, combine the garlic, tomato, avocado, salsa, jalapeños, and 2 tbsp coriander and season with salt and pepper.
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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.
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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.
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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.