Beef Fajita and Egg Tacos

Warm strips of steak, marinated then pan-seared, served with creamy scrambled eggs wrapped in steaming tortillas. Toss in black beans, sautéed sweet onions and sprinkle with queso fresco plus a bit of fresh salsa – breakfast in Texas is awfully good!

Steak and eggs for breakfast is not unusual in Texas. And one of the great things in our state – we celebrate both Southern comfort food and the glorious flavors of TexMex. And most anything can be wrapped in a tortilla so why not breakfast!

Tacos are layered in tastes and textures starting with the steak. The meat is marinated in a blend of pineapple and lime juice, both add a touch of flavor plus aid in tenderizing the meat. And familiar Southwestern spices and herbs are stirred into the marinade.

The steak is quickly pan-seared then cut it into thin strips and pair it with soft scrambled eggs. Add some classic Southwestern favorites then wrap in a warm tortilla.

You can use both skirt or flat iron steak as well as chicken. Similar to round steak, skirt steak can be tenderized by your butcher. When slicing, slice the meat against the grain – those long fibers of the meat – to make the meat a bit more tender and easier to chew.

Set up the toppings and let everyone make their own.

It’s a deliciously fun way to serve breakfast!

Beef Fajita and Egg Tacos

1 small can pineapple juice, 6-ounces, about ¾ cup

¼ cup plus 2 tablespoons extra-virgin olive oil, divided

Zest of 1 lime, about ½ teaspoon

¼ cup freshly squeezed lime juice

½ teaspoon chopped garlic

2 tablespoons chopped flat leaf parsley

1 teaspoon dried oregano

1 teaspoon ground cumin

½ teaspoon ancho chile powder

2 teaspoons kosher salt, divided

1 pound skirt or flat iron steak

1 medium sweet onion, cut in half and sliced thin

8 small corn or flour tortillas, about 6” in diameter

6 extra-large eggs

2 tablespoons half and half

1-½ tablespoons mascarpone cheese

¼ teaspoon black pepper

1 tablespoon butter

1 can black beans, 15-ounces, warmed

For topping: Queso Fresco and salsa

Combine the pineapple juice with ¼ cup of the olive oil, the lime zest, and lime juice in a medium bowl. Add the chopped garlic along with the parsley, oregano, cumin, chile powder, and 1 teaspoon of the kosher salt, whisking to blend well.

Place the steak inside a large storage bag. Set the bag inside a baking dish in case it leaks. Top the steak with the sliced onions.

Pour the marinade over the steak and onions and seal the bag tightly. Gently work the marinade in and around the steak and onions to thoroughly coat. Refrigerate overnight.

Before cooking, remove the meat from the marinade and pat it dry. Sprinkle the meat on both sides with the remaining teaspoon of kosher salt and let it rest at room temperature for about 15 to 20 minutes.

For the tacos:

Warm the tortillas in a skillet over medium heat, flipping to lightly brown the tortilla, about 2 minutes per side. Transfer the warm tortillas to a plate and cover tightly with foil to keep them warm.

Heat a large sauté pan or skillet over medium-high heat. Drizzle in the remaining 2 tablespoons olive oil. When the oil is hot and shimmering add the steak and cook about 2 minutes per side. Transfer the meat to a platter and cover tightly to keep warm. The steak can be cooked in advance, then gently reheated over medium heat for about 5 to 7 minutes.

Reduce the heat to medium. Remove the onions from the marinade and slowly add to the sauté pan. Take care, the marinade left on the onions will spatter as soon as you put the onions in the hot pan. Cook until the onions are tender and translucent. Transfer to a serving bowl, cover and keep warm while you cook the eggs.

For the eggs:

In a small nonstick skillet melt the butter over medium heat. Whisk the eggs along with the half and half, mascarpone cheese, remaining ½ teaspoon kosher salt, and black pepper.

When the butter is melted and hot pour the eggs into the skillet. Using a spatula, gently stir the eggs until they are just set, about 5 to 6 minutes.

To assemble the tacos:

Slice the steak against the grain into thin strips. Inside each warm tortilla, spread the black beans along the bottom and add some of the sautéed onions.

Layer strips of the steak over the beans and onions then top with the scrambled eggs and sprinkle with the queso fresco. Season with additional kosher salt and pepper if desired. Spoon the salsa over the tacos and serve.

You can wrap the assembled tacos in foil and keep warm in a 200-degree oven. Makes 8 breakfast tacos.