Sirloin Steak & Egg Breakfast Tacos with Salsa Verde

Name: Sirloin Steak & Egg Breakfast Tacos with Salsa Verde
Total time: 30 min
Yield: 4 servings
Cuisine: Tex-Mex
Ingredients: 1 lb top sirloin steak, about ¾ inch thick; 2 cups liquid egg whites; 2 large eggs; 8 corn tortillas; ½ cup salsa verde; 1 avocado, diced; ¼ small onion, finely diced; a handful of cilantro, chopped; 1 lime, in wedges; 1 tbsp oil; 1 tsp chili powder; ½ tsp ground cumin; ½ tsp garlic powder; salt; pepper

BreakfastTex-Mex30 minServes 4430 kcal44 g protein

Seared, chili-rubbed sirloin sliced thin and tucked into warm corn tortillas with soft-scrambled eggs, tangy salsa verde, avocado and cilantro. Weekend-brunch good, and leaner than it tastes.

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Ingredients

1 lb top sirloin steak, about ¾ inch thick
2 cups liquid egg whites
2 large eggs
8 corn tortillas
½ cup salsa verde
1 avocado, diced
¼ small onion, finely diced
a handful of cilantro, chopped
1 lime, in wedges

From your pantry: 1 tbsp oil, 1 tsp chili powder, ½ tsp ground cumin, ½ tsp garlic powder, salt, pepper.

Instructions

Pat the steak dry and rub with the chili powder, cumin, garlic powder, ¾ tsp salt and pepper.
Heat 2 tsp of the oil in a heavy skillet over medium-high heat until shimmering. Sear the steak 4 to 5 minutes per side for medium-rare (130°F inside), then rest it on a board for 5 minutes and slice thinly across the grain.
Lower the heat to medium-low and add the rest of the oil. Whisk the egg whites and eggs with a pinch of salt, pour into the pan and gently push them around with a spatula until softly set, 3 to 4 minutes.
Warm the tortillas in a dry skillet or directly over a gas flame until soft and lightly charred, about 30 seconds per side, and stack them in a towel.
Fill each tortilla with eggs and steak, then top with salsa verde, avocado, onion and cilantro. Serve with lime wedges.

Tip: Double up the tortillas if yours are thin, as taquerías do, so they don't split. Slicing the steak across the grain is what keeps lean sirloin tender.