Steak and Egg Tacos
- Prep
- 10 min
- Cook
- 10 min
- Serves
- 2
- Difficulty
- Medium
Juicy steak, crispy-edged fried eggs, and warm corn tortillas come together for a simple, satisfying meal that's perfect for breakfast, brunch, or dinner. Finish with your favorite hot sauce for an extra kick.
Ingredients
- 2 ribeye steaks or flank steaks
- Salt, to taste
- 3 tbsp French vinaigrette (optional, for marinating)
- 1 tbsp cooking oil or avocado oil
- 2 tbsp butter
- 4 large eggs
- 4 corn tortillas
- Hot sauce, for serving (such as Valentina or Black Fire soy chili hot sauce)
Directions
- Season the steaks generously with salt and refrigerate for up to 1 hour to dry brine, if desired. Alternatively, marinate the steaks in the French vinaigrette for 1 hour, or overnight for extra flavor.
- Preheat your Blackstone griddle with one side set to medium-high heat and the other to low. Add the cooking oil and butter.
- Cook the steaks for 2–4 minutes per side, depending on their thickness and your preferred level of doneness. Transfer to a cutting board and let rest for 5 minutes.
- While the steaks rest, fry the eggs on the cooler side of the griddle until cooked to your liking. Add a few drops of your favorite hot sauce while the eggs cook, if desired.
- Warm the corn tortillas on the griddle in the steak juices. Add a small splash of water and cover with a melting dome or cloche for 30–60 seconds until the tortillas are soft and pliable.
- Slice the rested steak thinly against the grain.
- Fill each tortilla with sliced steak and a fried egg. Finish with additional hot sauce and serve immediately.