Flat Iron Steak Breakfast Tacos
Flat Iron Steak Breakfast Tacos
Ingredients
For the Steak
- 1 pound flat iron steak, cut into 1/2-inch strips
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Tacos
- 6 eggs, large, scrambled
- 8 corn tortillas, small
- 1 tablespoon butter, for eggs
For the Toppings
- 1 avocado, diced
- 1/4 cup red onion, finely diced
- 1/4 cup cilantro, fresh, chopped
- 1/4 cup cotija cheese, crumbled
- 1 lime, cut into wedges
- hot sauce, as needed
Instructions
- 1
Pat the flat iron steak strips dry with paper towels. In a medium bowl, toss the steak strips with olive oil, chili powder, cumin, garlic powder, salt, and black pepper until they are evenly coated.
⏱️ 5 min
- 2
Heat a large skillet or cast-iron pan over medium-high heat. Once hot, add the seasoned steak strips in a single layer. Cook for 2 to 3 minutes per side, or until browned and cooked to your desired doneness. Remove the steak from the skillet and set it aside on a plate.
⏱️ 7 min
- 3
In the same skillet (no need to clean it), melt the butter over medium heat. Pour in the scrambled eggs and cook, stirring gently with a spatula, until the eggs are just set but still moist and fluffy. Remove the eggs from the heat.
⏱️ 5 min
- 4
While the eggs are cooking, warm the corn tortillas. You can do this by heating them in a dry skillet over medium heat for about 30 seconds per side, wrapping them in a damp paper towel and microwaving for 30-60 seconds, or quickly passing them over an open flame for a few seconds per side. Keep the warmed tortillas covered to stay pliable.
⏱️ 3 min
- 5
Assemble the tacos: Lay out the warm tortillas. Divide the scrambled eggs and cooked steak strips evenly among the tortillas.
⏱️ 5 min
- 6
Top each taco generously with diced avocado, finely diced red onion, fresh chopped cilantro, and crumbled cotija cheese. Serve immediately with lime wedges and your favorite hot sauce on the side.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Flat Iron Steak Breakfast Tacos
Ingredients
For the Steak
- 1 pound flat iron steak, cut into 1/2-inch strips
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Tacos
- 6 eggs, large, scrambled
- 8 corn tortillas, small
- 1 tablespoon butter, for eggs
For the Toppings
- 1 avocado, diced
- 1/4 cup red onion, finely diced
- 1/4 cup cilantro, fresh, chopped
- 1/4 cup cotija cheese, crumbled
- 1 lime, cut into wedges
- hot sauce, as needed
Instructions
- 1
Pat the flat iron steak strips dry with paper towels. In a medium bowl, toss the steak strips with olive oil, chili powder, cumin, garlic powder, salt, and black pepper until they are evenly coated.
⏱️ 5 min - 2
Heat a large skillet or cast-iron pan over medium-high heat. Once hot, add the seasoned steak strips in a single layer. Cook for 2 to 3 minutes per side, or until browned and cooked to your desired doneness. Remove the steak from the skillet and set it aside on a plate.
⏱️ 7 min - 3
In the same skillet (no need to clean it), melt the butter over medium heat. Pour in the scrambled eggs and cook, stirring gently with a spatula, until the eggs are just set but still moist and fluffy. Remove the eggs from the heat.
⏱️ 5 min - 4
While the eggs are cooking, warm the corn tortillas. You can do this by heating them in a dry skillet over medium heat for about 30 seconds per side, wrapping them in a damp paper towel and microwaving for 30-60 seconds, or quickly passing them over an open flame for a few seconds per side. Keep the warmed tortillas covered to stay pliable.
⏱️ 3 min - 5
Assemble the tacos: Lay out the warm tortillas. Divide the scrambled eggs and cooked steak strips evenly among the tortillas.
⏱️ 5 min - 6
Top each taco generously with diced avocado, finely diced red onion, fresh chopped cilantro, and crumbled cotija cheese. Serve immediately with lime wedges and your favorite hot sauce on the side.
⏱️ 5 min