Take one bite of these steak breakfast tacos and you will forget about every other breakfast food. The flavors of this dish pair so well together. Juicy sirloin steak, gooey cheddar cheese, crispy potatoes, and fluffy eggs create this highly addictive dish. This dish is guaranteed to knock your socks off.
1 Braveheart New York Strip Steak
6 corn tortillas
2 fresh jalapenos, diced
6 eggs
4 medium potatoes, diced
Olive oil
½ tsp Paprika
Seasoned salt
Salt and pepper to taste
4 slices of bacon
½ cup of cheddar cheese, grated
2 tbsp heavy cream
Remove steak from the fridge and pat dry. Lightly season both sides of steak with salt and pepper and add to a large skillet on medium-high heat.
Cook until the steak is well done (about 5 minutes each side). Let rest and then thinly slice.
Bring water to boil in a medium sized pot.
Add potatoes and let cook for 10 minutes.
Once potatoes are done boiling, pat dry and evenly place on a baking sheet. Add to the oven at 450 F and let cook for 10 minutes.
Meanwhile, cook 4 slices of bacon in a skillet until crispy and done.
Remove bacon from pan and reserve the bacon grease. Finely chop bacon into small bits.
Add eggs and heavy cream to a medium sized bowl and whisk well.
Season with seasoned salt and paprika.
Add eggs to the skillet along with diced jalapeno. Cook until eggs are solid and begin to get golden brown. Remove from the pan and set aside.
Add reserved bacon grease to the skillet and let heat.
Once oil is heated, add the potatoes in an even layer and let cook until crispy and golden brown. Remove from the skillet and set aside.
To the skillet, add the corn tortillas and let cook for 1 minute or until outside begins to toast.
Remove tortillas from skillet and top with sliced steak, eggs, bacon, potatoes, and cheddar cheese.
Serve and enjoy!
Looking for similar recipes? Try Braveheart Steak and Eggs with Garlic Herb Sauce. This is a delicious breakfast dish.
Looking for an easy yet classy meal? We have the perfect recipe for you. This creamy steak and roasted tomato risotto is sure to become your new favorite. Tangy, roasted cherry tomatoes pair with juicy, balsamic new york strip to create the most irresistible of flavors. Try this recipe out for your next dinner party to impress any guests and leave everyone asking for the recipe.
2 Braveheart New York Strip Steaks
2 cups cherry tomatoes
Olive oil
½ tsp Paprika
4 garlic cloves, minced
4 tbsp fresh basil, chopped
Salt and pepper
4 cups of beef stock
1 cup arborio rice
2 shallots, diced
1 cup parmesan cheese, grated
½ cup balsamic vinegar
2 tbsp Italian seasoning
To a large bowl, add balsamic vinegar, olive oil, salt, pepper, italian seasoning, and half of the fresh basil.
Mix well and add steak to the bowl, making sure it is fully coated in marinade. Let steak marinade for 2-8 hours in the fridge.
To a small baking pan, add tomatoes, olive oil, salt, and pepper.
Toss and put in the oven at 400F for 25 minutes. Remove from the oven and let cool.
In a medium saucepan, heat beef stock.
To a large pan, add olive oil, shallots, garlic, and seasonings.
Let cook until shallots are translucent and then add arborio rice.
Mix rice frequently until it begins to toast and then add one ladle full of beef stock.
Stir frequently until beef stock is absorbed and then add another ladle full. Continue until rice beef stock is gone or until rice is cooked.
Stir in roasted tomatoes.
Preheat a grill to medium high heat and add steak.
Cook until steak is desired doneness. Remove from heat and let rest for 5 minutes. Thinly slice steak.
Add to a bowl with risotto and garnish with remaining basil.
Let cool and enjoy!
Enjoy this recipe? Try Braveheart Prime Rib Roast with Dill Cream Sauce.
