Beef Fajita and Egg Tacos
Warm strips of marinated steak and creamy scrambled eggs wrapped in a steaming tortilla – toss in black beans, sautéed sweet onions and sprinkle with queso fresco and a bit of fresh salsa – breakfast in Texas is awfully good!
Equipment
- Large zip top storage bag
- Large sauté pan
- 10" nonstick skillet
Ingredients
- 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
- 2-½ 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
Instructions
- For marinating the steak:
- 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. Place the bag in 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 both sides of the meat with 1 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 pan 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 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, add some of the sautéed onions. Layer strips of the steak over the beans and onions then top with the scrambled eggs. Season with additional kosher salt and pepper if desired. Sprinkle with the queso fresco and spoon the salsa over the tacos.
Notes
The steak needs to marinate overnight, so you'll want to start prepping the day before you plan to serve the tacos.
Similar to round steak, skirt steak can be tenderized by your butcher. When slicing, slice the meat against the grain to make the meat a bit more tender. For the meat, you can use both skirt or flat iron steak as well as chicken.
If you want to prep ahead of serving, wrap the assembled tacos in foil and keep warm in a 200-degree oven.