Steak and Fried Egg Breakfast Tacos with Chimichurri


  • Chimichurri
    • 1½ cups fresh cilantro (stems trimmed)
    • 1 cup fresh flat leaf parsley (stems trimmed)
    • ½ cup extra-virgin olive oil
    • ¼ cup fresh oregano leaves
    • ¼ cup fresh basil
    • 2 tablespoons sherry vinegar
    • 1 teaspoon kosher salt
    • 1 teaspoon fresh lime juice
    • 1 teaspoon freshly ground black pepper
    • 2 cloves garlic
    • 1 small fresno chili (seeded, optional)
  • Tacos
    • ¾ pound flank steak
    • 1 tablespoon salt
    • 1 tablespoon chili powder
    • 1 teaspoon freshly ground black pepper
    • Cooking Spray
    • 6 corn tortillas
    • 6 large eggs
    • 1 avocado (cubed)
    • ¼ cup radishes (sliced)
    • ¼ cup queso fresco (crumbled)
    • Fresh cilantro leaves (for garnish)
    • Lime slices (for garnish)


In a blender or food processor, combine all chimichurri ingredients and pulse on high until smooth and uniform.

Heat a grill pan over high heat. Sprinkle salt, chili powder, and black pepper over both sides of steak. Spray grill pan with cooking spray and add steak to pan; cook on both sides until desired degree of doneness (about 4-5 minutes per side, for medium rare). Let sit for at least 10 minutes, slice steak against the grain.

In a large skillet coated with cooking spray, fry eggs until whites are set, about 3-4 minutes.

In a small skillet, warm tortillas one at a time. Top with fried eggs, steak, avocado, radishes, queso fresco, and chimichurri. Garnish with fresh cilantro and limes, if desired. Serve immediately.

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