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Steak & Egg Tacos by Thyme & Table

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  • Steak & Egg Tacos

Steak & Egg Tacos

  • Intermediate
  • Energizing Lunches
  • Prep: 20 min | Inactive Prep: 2 hours | Cook Time: 30 min
  • 6 tacos

Ingredients

Tacos:

6 eggs

6 corn tortillas

¾ lb flank steak

¼ cup queso fresco – crumbled

¼ cup salsa verde (recipe below)

For garnish: cilantro and lime wedges

Steak Marinade:

6 Tbsp orange juice (no pulp)

2 Tbsp olive oil

2 Tbsp chopped cilantro

1 lime – juiced

½ lemon – juiced

1 ½ Tbsp white wine vinegar

½ tsp cumin

¼ tsp pepper

¼ tsp salt

2 cloves garlic – minced

Salsa Verde:

¼ lb tomatillos

½ jalapeno

1 clove garlic

2 Tbsp cilantro

2 Tbsp white onion

1 tsp lime juice

Salt and pepper to taste

Directions

  1. Combine all marinade ingredients. Place steak and marinade in a resealable bag and refrigerate for 2 hours or overnight.

  2. To make the salsa verde, roast tomatillos in a pre-heated 425°F oven for about 15 minutes or until they start to brown at the top. Remove from the oven and add to a food processor or blender along with remaining salsa verde ingredients (work carefully as the mixture will be hot).

  3. Once the steak is done marinating, heat a large pan over high heat and cook for about 6 to 7 minutes per side or until desired doneness. Allow the steak to rest for about 5 minutes before slicing.

  4. As the steak rests, fry eggs in a pan.

  5. Heat tortillas and assemble with steak, fried eggs, salsa verde, queso fresco and cilantro.

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