Steak & Eggs Rancheros

Steak & Eggs Rancheros
Photo by Scott Phillips


  • ¼ cup leftover Salsa Criolla, drained
  • 4 to 5 oz. sliced Argentine Spice-Rubbed Flank Steak, about four 1.2-inch-thick slices, warmed in the microwave or in a skillet
  • 1 small tomato, cut into small dice
  • ½ avocado, cut into small dice
  • Freshly ground pepper
  • ¼ jalapeno, minced
  • 1 Tbs. vegetable oil
  • + 6 more ingredients
    • 1 tiny clove garlic
    • 2 large eggs
    • Kosher salt
    • Two 6-inch corn tortillas
    • 2 Tbs. chopped fresh cilantro
    • ¼ cup crumbled feta

Peel and chop the garlic. Sprinkle the garlic with a generous pinch of kosher salt and mash it into a paste with the side of a chef’s knife. In a small bowl, combine the garlic with the tomato, avocado, leftover salsa, jalapeño, and 1 Tbs. of the cilantro. Season to taste with salt and pepper. H...

View full recipe at Fine Cooking


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