baja sunrise steak and eggs
Smoky, citrus flavors brighten up your morning. Simply layer toasted tortillas, sliced steak, salsa and avocado for wide-awake senses.
- 4 beef Eye of Round Steaks, cut 3/4 inch thick (about 4 oz each)
- 1 cup thick and chunky salsa, divided
- 1/2 cup fresh orange juice
- 1/4 cup chopped fresh cilantro
- 2 tablespoons chipotle chili powder
- 1 tablespoon plus 1 teaspoon orange peel divided
- 4 large eggs
- Salt & Pepper to taste
- 4 medium whole wheat or multigrain tortillas, toasted
- 1 medium avocado, sliced
- lime wedges
Combine 1/2 cup salsa, orange juice, cilantro, chili powder and 1 tablespoon orange peel in small bowl. Place beef steaks and salsa mixture in food-safe plastic bag; turn steaks to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.
Remove steaks from marinade; discard marinade. Heat large nonstick skillet over medium heat until hot. Place steaks in skillet; cook 11 to 13 minutes for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
Meanwhile, cook eggs as desired. Keep warm.
Combine remaining 1/2 cup salsa and 1 teaspoon orange peel. Carve steaks into thin slices; season with salt and pepper, as desired. Evenly place steak slices and egg on each tortilla. Top with salsa mixture and avocado slices. Serve with lime wedges, if desired.
Nutrition information per serving: 444 calories; 18 g fat (4 g saturated fat; 4 g monounsaturated fat); 250 mg cholesterol; 654 mg sodium; 32 g carbohydrate; 4.1 g fiber; 39 g protein; 9.0 mg niacin; 0.5 mg vitamin B6; 1.8 mcg vitamin B12; 4.9 mg iron; 44.1 mcg selenium; 5.1 mg zinc; 198.6 mg choline.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium, zinc and choline; and a good source of fiber.