Steak and Egg Tacos
I’ve professed my love for tacos many times, which is why I’m stoked to introduce you to my recipe for steak and egg tacos. Beyond tacos being so freakin’ delicious, they’re also so freakin’ versatile. Any meal, any topping, any filling — it’s happiness wrapped in a tortilla. That’s why these steak and egg tacos can be a fun breakfast tacos recipe, or really for any time. Breakfast for dinner, anyone?! The steak in these tacos is next level thanks to Cowboy Charcoal, which burns super hot and clean and is really simple to use. Because it burns so cleanly, the company’s lump charcoal works perfectly for the smoked cilantro chimichurri in this recipe. I’ve gotten really into making smoked butters and chimichurri to boost the smoke flavor in my grilling recipes. When it comes to dropping in coals to flavor the butter, I’m always reaching for Cowboy Charcoal. Table of Contents ​Why You’ll Love Steak and Egg TacosSteak and Egg Tacos IngredientsEasy Salsa VerdeThis sauce is FYR!How to Make Steak and Egg TacosGrilling the SteakFrying the EggsMaking the Chimichurri SauceAssembling the Steak and Egg TacosWhat to Serve with Steak and Egg TacosHow ‘Bout Eggs?!Leftovers and ReheatingFAQsFlavor X Fire & FOOD X FireSteak and Egg Tacos Recipe ​Why You’ll Love Steak and Egg Tacos Steak and Egg Tacos Ingredients Easy Salsa Verde This sauce is FYR! How to Make Steak and Egg Tacos Grilling the SteakFrying the EggsMaking the Chimichurri SauceAssembling the Steak and Egg Tacos Grilling the Steak Frying the Eggs Making the Chimichurri Sauce Assembling the Steak and Egg Tacos What to Serve with Steak and Egg Tacos How ‘Bout Eggs?! Leftovers and Reheating FAQs Flavor X Fire & FOOD X Fire Steak and Egg Tacos Recipe ​Why You’ll Love Steak and Egg Tacos These steak tacos get extra oomph in the flavor department thanks to fried eggs, shredded cheese and smoked cilantro chimichurri. Overall, the chimichurri sauce is a great way to add fresh, herby notes to the steak and eggs. A salsa verde would be delicious on these tacos as well! For more delicious recipes with chimichurri, check out my Chimichurri Burger, Chimichurri Steak Sliders, Chimichurri Steak and Shrimp and Chimichurri Steak Sandwich. I’ve also compiled a list of my best chimichurri recipes, if you want to take a gander at all different variations of chimichurri and the ways I’ve used it! Steak and Egg Tacos Ingredients Steak: ​We’ll grill a whole ribeye steak (or two, depending on the size of your crowd or your hunger), seasoned with my Bourbon Prime Rub and FYR BLK Hot Sauce as a binder. Eggs: ​Grab three or four fresh ones, canola oil for frying, and Everything Bagel Rub for a pit of flavoring, if that sounds good to your tastebuds. Smoked Cilantro Chimichurri: This version of one of South America’s most beloved cowboy cooking sauces uses parsley, cilantro, red wine vinegar, garlic cloves, red onion, red chili flakes and olive oil to pack an extra flavor punch. Taco Fixings: Because you can’t have proper tacos without corn tortillas, shredded cheddar cheese and FYR Red Hot Sauce. Steak: ​We’ll grill a whole ribeye steak (or two, depending on the size of your crowd or your hunger), seasoned with my Bourbon Prime Rub and FYR BLK Hot Sauce as a binder. Eggs: ​Grab three or four fresh ones, canola oil for frying, and Everything Bagel Rub for a pit of flavoring, if that sounds good to your tastebuds. Smoked Cilantro Chimichurri: This version of one of South America’s most beloved cowboy cooking sauces uses parsley, cilantro, red wine vinegar, garlic cloves, red onion, red chili flakes and olive oil to pack an extra flavor punch. Taco Fixings: Because you can’t have proper tacos without corn tortillas, shredded cheddar cheese and FYR Red Hot Sauce. Easy Salsa Verde I know you’re going to love the smoked cilantro chimichurri in this recipe. But, if it’s your fourth or fifth time making these tacos and you want to try a different sauce, here’s a simple take on salsa verde. First, place your cast iron skillet on the grill on medium-high heat, then throw in about a pound of tomatillos (take the husks off first!), half an onion and a sliced jalapeño. Let those veggies grill roast for about 5 minutes, until they’re nice and caramelized. Once they’re finished cooking, blend in a food processor with a handful of cilantro, a couple tablespoons of lime juice and a couple garlic cloves. Serve and enjoy with these tacos, scrambled eggs, chips and more! Get stoked for life This sauce is FYR! an all-new line created for live fire cooking Born from a deep passion for food and flavor. Whether you’re grilling in the backyard or live fire cooking around the world, we have what you need to transform every meal into an adventure. How to Make Steak and Egg Tacos These are way more than just egg breakfast tacos. Let’s get grilling, frying and smoking! Grilling the Steak First, slather your 1-2 ribeye steaks with 3 tablespoons of Bourbon Prime Rub and enough FYR BLK Hot Sauce to act as a binder. Then, season the ribeye steak with kosher salt, black pepper and garlic powder. Next, preheat your fire to high heat (around 450 degrees) for direct grilling. Place beef on the grill for about 4-5 minutes of cooking time per side, or until your meat thermometer reads 125 degrees internal temperature. Once the steaks reach temperature, pull the steaks off and let them rest for 10 minutes. Once the resting time is up, thinly slice your steaks. Frying the Eggs Add a heavy nonstick skillet — preferably cast iron — to the grill and wait until it’s smoking hot. Then, add some canola oil to coat the pan and let the oil heat until it’s smoking as well. Drop in your 3-4 eggs and fry ’em up to your liking. Finally, top the eggs with Everything Bagel Rub if you desire. Making the Chimichurri Sauce First, add all the ingredients for the chimichurri — 1/2 cup chopped parsley, 1/2 cup chopped cilantro, 1/4 cup red wine vinegar, 4-6 minced garlic cloves, 2 tablespoons of finely diced red onion, 1 tablespoon of red chili flakes, kosher salt to taste and olive oil to reach your desired consistency — to a mason jar. Then, toss in a smoldering Cowboy Charcoal coal from the fire (ideally white hot). Cover the jar quickly to encapsulate the smoke, then set it to the side to marinate for 20-30 minutes. Once you’ve reached the end of the marinating time, remove the coal. Assembling the Steak and Egg Tacos For the finishing touch on our steak and egg tacos, add a cast iron skillet to the grill over medium heat to preheat. Next, add a tortilla and cook one side, then flip and top with a handful of shredded cheese. Fold the tortilla with cheese over in half, then cook both sides until slightly crispy and the cheese is melted. Pull the tortilla off the skillet and open it up. Add sliced steak, a fried egg and drizzle the chimichurri on top. Finish with some FYR RED Hot Sauce if you desire. Serve and enjoy! What to Serve with Steak and Egg Tacos You could go full breakfast here with hash browns! Or, if it’s lunch or dinner time, try Mexican rice or cilantro-lime rice, tangy slaw or even some grilled shishito peppers. If you love tacos, make sure to check out my roundup of all my best tacos recipes! How ‘Bout Eggs?! Leftovers and Reheating If you have leftover steak tacos, store the steak and individual components separately in airtight containers in your fridge. To reheat, warm up slices of steak and tortillas in a hot skillet until heated through. Assemble your tacos with more of your favorite taco toppings. Enjoy within 2-3 days. Store the smoked chimichurri sauce in its mason jar in the fridge. Keep it up for a week to add flavor to any other meals you’re making. FAQs ​Can I use a different type of steak? Definitely! Skirt steak, flank steak, top sirloin steak are all good options for steak and egg tacos. Check out my recommendations for how to cook other types of steak in The Best Grilled Steak Recipes. I think cilantro tastes like soap. What other herbs can I use instead? This is totally a thing! If you don’t like cilantro, feel free to use all parsley in this steak and egg taco recipe. You can also toss in some fresh oregano for extra flavor. Where can I find Cowboy Charcoal? Cowboy Charcoal has built a well-earned reputation as some of the cleanest and best stuff around, so you can find it almost anywhere. Check out the company’s store locator to see which hardware stores carry it near you. Get The Cookbooks! Flavor X Fire & FOOD X Fire By Derek Wolf All the major tastes—salty, sour, sweet, bitter, and umami—are explored in depth, along with an investigation of other components you should consider when it comes to flavor, such as aroma, heat, and texture. Steak: ▢ 1-2 Whole Ribeyes▢ 3 tbsp Bourbon Prime Rub▢ FYR BLK Hot Sauce binder ▢ 1-2 Whole Ribeyes ▢ 3 tbsp Bourbon Prime Rub ▢ FYR BLK Hot Sauce binder Eggs: ▢ 3-4 Fresh Eggs▢ Everything Bagel Rub optional▢ Canola Oil as needed ▢ 3-4 Fresh Eggs ▢ Everything Bagel Rub optional ▢ Canola Oil as needed Smoked Cilantro Chimichurri: ▢ ½ cup Parsley chopped▢ 1/2 cup Cilantro chopped▢ ¼ cup Red Wine Vinegar▢ 4-6 Garlic Cloves minced▢ 2 tbsp Red Onions finely diced▢ 1 tbsp Red Chili Flakes▢ Olive Oil to desired consistency▢ Salt to taste ▢ ½ cup Parsley chopped ▢ 1/2 cup Cilantro chopped ▢ ¼ cup Red Wine Vinegar ▢ 4-6 Garlic Cloves minced ▢ 2 tbsp Red Onions finely diced ▢ 1 tbsp Red Chili Flakes ▢ Olive Oil to desired consistency ▢ Salt to taste Tacos: ▢ Corn Tortillas▢ Shredded Cheese▢ FYR RED Hot Sauce garnish ▢ Corn Tortillas ▢ Shredded Cheese ▢ FYR RED Hot Sauce garnish Steak & Eggs: Begin by slathering your steak in FYR BLK Hot Sauce and seasoning with salt, pepper and garlic powder.Preheat your fire to high heat (around 450F) for direct grilling.Add your steaks to the grill to cook for about 4-5 minutes per side or until they are 125F internal. Once done, pull the steaks off and let them rest for 10 minutes. Once rested, thinly slice your steaks.Add a cast iron skillet to the grill and wait until it’s smoking hot. Add some neutral oil to coat the pan and let heat until smoking as well. Drop in your eggs and fry up to your liking. Top with everything bagel rub if you desire. Begin by slathering your steak in FYR BLK Hot Sauce and seasoning with salt, pepper and garlic powder. Begin by slathering your steak in FYR BLK Hot Sauce and seasoning with salt, pepper and garlic powder. Preheat your fire to high heat (around 450F) for direct grilling. Preheat your fire to high heat (around 450F) for direct grilling. Add your steaks to the grill to cook for about 4-5 minutes per side or until they are 125F internal. Once done, pull the steaks off and let them rest for 10 minutes. Once rested, thinly slice your steaks. Add your steaks to the grill to cook for about 4-5 minutes per side or until they are 125F internal. Once done, pull the steaks off and let them rest for 10 minutes. Once rested, thinly slice your steaks. Add a cast iron skillet to the grill and wait until it’s smoking hot. Add some neutral oil to coat the pan and let heat until smoking as well. Drop in your eggs and fry up to your liking. Top with everything bagel rub if you desire. Add a cast iron skillet to the grill and wait until it’s smoking hot. Add some neutral oil to coat the pan and let heat until smoking as well. Drop in your eggs and fry up to your liking. Top with everything bagel rub if you desire. Smoked Cilantro Chimichurri: Add all the ingredients for the chimichurri to the mason jar along with a smoldering coal from the fire (ideally white hot). Cover quickly to encapsulate the smoke, then set to the side to marinate for 20-30 minutes. Pull out the coal once done. Add all the ingredients for the chimichurri to the mason jar along with a smoldering coal from the fire (ideally white hot). Cover quickly to encapsulate the smoke, then set to the side to marinate for 20-30 minutes. Pull out the coal once done. Add all the ingredients for the chimichurri to the mason jar along with a smoldering coal from the fire (ideally white hot). Cover quickly to encapsulate the smoke, then set to the side to marinate for 20-30 minutes. Pull out the coal once done. Tacos: Add a cast iron skillet over medium heat to preheat.Add a tortilla and cook one side then flip and top with a handful of shredded cheese. Fold the tortilla with cheese over in half, then cook both sides until slightly crispy and the cheese is melted.Pull the tortilla off and open up. Add sliced steak, fried and drizzle the chimichurri on top. Add some FYR RED Hot Sauce if you desire. Serve and enjoy! Add a cast iron skillet over medium heat to preheat. Add a cast iron skillet over medium heat to preheat. Add a tortilla and cook one side then flip and top with a handful of shredded cheese. Fold the tortilla with cheese over in half, then cook both sides until slightly crispy and the cheese is melted. Add a tortilla and cook one side then flip and top with a handful of shredded cheese. Fold the tortilla with cheese over in half, then cook both sides until slightly crispy and the cheese is melted. Pull the tortilla off and open up. Add sliced steak, fried and drizzle the chimichurri on top. Add some FYR RED Hot Sauce if you desire. Serve and enjoy! Pull the tortilla off and open up. Add sliced steak, fried and drizzle the chimichurri on top. Add some FYR RED Hot Sauce if you desire. Serve and enjoy! Easy Salsa Verde I know you’re going to love the smoked cilantro chimichurri in this recipe. But, if it’s your fourth or fifth time making these tacos and you want to try a different sauce, here’s a simple take on salsa verde. First, place your cast iron skillet on the grill on medium-high heat, then throw in about a pound of tomatillos (take the husks off first!), half an onion and a sliced jalapeño. Let those veggies grill roast for about 5 minutes, until they’re nice and caramelized. Once they’re finished cooking, blend in a food processor with a handful of cilantro, a couple tablespoons of lime juice and a couple garlic cloves. Serve and enjoy with these tacos, scrambled eggs, chips and more! Calories: 192kcal | Carbohydrates: 5g | Protein: 17g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 157mg | Sodium: 117mg | Potassium: 334mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1626IU | Vitamin C: 12mg | Calcium: 78mg | Iron: 4mg Derek Wolf Derek is the driving force behind Over the Fire Cooking. He started cooking with live fire in 2016 and decided to start a social media page so his friends and family could follow the journey. Fast forward to today and Over the Fire Cooking has spread across multiple platforms with millions now following Derek's fire cooking journey. He's a southern fellow who enjoys everything from classic BBQ to Central and South American inspired dishes. Whatever he's cooking up, it's guaranteed to be so freakin' delicious!