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Baja Sunrise Steak and Eggs

Baja Sunrise Steak and Eggs

Courtesy of The Beef Checkoff 4 Servings • 15 Min. Prep Time • 20 Min. Cook Time • 6 Hr. Marinate Time
Ingredients
4 beef eye of round steaks, cut 3/4-in. thick (about 4-oz. ea.)
1 c. thick and chunky salsa, divided
1/2 c. fresh orange juice
1/4 c. chopped fresh cilantro
2 Tbsp. chipotle chili powder
1 Tbsp. plus 1 tsp. orange peel, divided
4 large eggs
salt and pepper
4 medium whole wheat or multigrain tortillas, toasted
1 medium avocado, sliced
lime wedges (optional)

Directions:

1. Combine 1/2 c. salsa, orange juice, cilantro, chili powder and 1 Tbsp. 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 hrs. or as long as overnight, turning occasionally.

2. Remove steaks from marinade; discard marinade. Heat large nonstick skillet over medium heat until hot. Place steaks in skillet; cook 11-13 min. for medium rare (145°F) to medium (160°F) doneness, turning occasionally.

3. Meanwhile, cook eggs as desired. Keep warm.

4. Combine remaining 1/2 c. salsa and 1 tsp. 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.

* Recipe Courtesy of The Beef Checkoff

Nutrition:

Calories: 444; Total Fat: 18g; Saturated Fat: 4g; Cholesterol: 250mg; Total Carbs: 32g; Fiber: 4g; Protein: 39g; Sodium: 654mg;
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