Make breakfast better by serving up these Steak and Egg Breakfast Tacos with Chimichurri!
Taco lovers can relate: to truly showcase your adoration of tacos, you've got to eat them for every meal. These gluten free steak and egg tacos are quick and easy, with zesty chimichurri to add a pop of flavor to your morning.
Quick Look: Gluten Free Steak & Egg Breakfast Tacos
⏲️Ready In: 50 Minutes
🍽Servings: 2 (3 tacos per serving)
🥗Nutrition: 609 Calories / 32.9g Protein
🥘Main Ingredients: Flank steak, Eggs, Cilantro, Parsley, Garlic, Olive oil, Red wine vinegar
📋Dietary Notes: Gluten free, Grain free, Dairy free, Nut free
⭐Why You'll Love It: The perfect meal for breakfast or dinner, the pop of fresh flavor from homemade chimichurri makes these tacos shine!
Have a Question? Want a Summary?
Ask AI to summarize or ask a question about this specific recipe!
Disclosure: these buttons are meant to be helpful but I am not responsible for how AI answers.
Jump to:
TLDR: Top tips
KEEP IT SIMPLE: No need to overcomplicate breakfast. These steak and egg tacos are simply seasoned and rely on chimichurri to bring the flavor.
SLICE AGAINST THE GRAIN: For tender flank steak, make sure to always slice against the grain!
GRILL OR OVEN: I've included instructions for both grilling the steak or using the stovetop/oven method. Either way, the steak cooks up quickly, like carne asada for Gluten Free Carne Asada Fries!
Ingredients
FLANK STEAK: Flank steak is a flat, chewier cut of meat. It's a favorite for tacos, fajitas, and burrito bowls. Many recipes call for marinating flank steak, but frankly I didn't find that necessary as long as you salt the steak 30 minutes or so before cooking. Be sure to slice the flank steak against the grain for the best results!
EGGS: We'll use very simple scrambled eggs for this recipe. Remember, the chimichurri will give us lots of flavor!
TORTILLAS: You can use corn tortillas, cassava flour tortillas, or plantain tortillas - whatever you like!
CILANTRO: Essential for chimichurri, in my opinion! If you are a cilantro hater, you can use all parsley if you'd like...but the results just aren't the same.
PARSLEY: I like using a 2:1 ratio of cilantro to parsley for chimichurri. It prevents the cilantro from overpowering everything and parsley is a bit of a nutrition powerhouse, so I enjoy including it where I can.
OLIVE OIL: The backbone for chimichurri, we'll need a bit to make a sauce.
RED WINE VINEGAR: I typically reach for red wine vinegar when making chimichurri, but you can substitute lemon juice fully or partially if you'd like.
Instructions
If you're using store-bought tortillas, the prep for these steak and egg tacos is pretty simple!
- Season the steak - Generously season both sides of the flank steak with kosher salt. Set aside.
- Prepare chimichurri - Chop up the cilantro and parsley. Combine with olive oil and red wine vinegar. Set aside.
- Cook steak - You can cook the steak inside or on the grill. If inside, I like to sear the steak over high heat on the stovetop, then finish in a hot oven for a few minutes. On the grill, cook over medium-high heat (400-425) for about 5 minutes on each side.
- Cook eggs - While the steak is resting, make the eggs! You'll simply scramble the eggs in a skillet with a little olive oil.
- Assemble tacos - Slice the steak across the grain and add a few strips to each tortilla. Add a portion of scrambled eggs to each. Top with a bit of chimichurri. Enjoy!
Variations
I'm all about customizing tacos! Here are some ideas for customizing these steak and egg breakast tacos:
- For a bit of crunch, add sliced radish or diced white onion.
- Stir salsa verde or salsa roja into the eggs while scrambling for a flavor boost.
- Boost the heat by adding a diced jalapeño to the chimichurri.
- Rub the flank steak with ancho seasoning (as I used for these ancho chicken tacos) before cooking.
FAQs
Cook the flank steak to an internal temperature of 130 degrees F for medium-rare. Flank steak is thin, so it won't take long!
Yes, you're free to add the chimichurri ingredients to a blender and blend if you'd like! I personally think chimichurri with minced parsley and cilantro is more visually appealing, but blended works in a pinch.
You sure can, if you'd like. I wanted to keep this recipe quick and simple, leaning on the chimichurri to provide a suckerpunch of bright, vibrant flavor.
But if you'd like to spice things up, I suggest trying the ancho seasoning I used for Lime Ancho Chicken Tacos!
More taco recipes to try
If you ended up here, you must be a taco fan!
Try Maple Chipotle Chicken Tacos as another breakfast taco option.
Or, give fish tacos a try with Walleye Fish Tacos with Radish Coleslaw!
Another beefy favorite of ours: Barbacoa Brisket Tacos in Dutch Oven - perfect for feeding a crowd!
Did you try this Steak & Egg Breakfast Taco recipe? I'd love to hear what you think! Please leave a comment and rating or tag me on Instagram - I appreciate your feedback.
Print📖 Recipe
Steak and Egg Breakfast Tacos with Chimichurri
- Prep Time: 40 minutes
- Cook Time: 10 minutes
- Total Time: 50 minutes
- Yield: 2 servings 1x
- Category: Breakfast, Dinner
- Method: stovetop
- Cuisine: American
- Diet: Gluten Free
Description
The best way to start your day - Steak and Egg Tacos with zesty chimichurri! Customize these tacos with a little bit of salsa, chopped tomato, or chopped radish. But DON'T skip the chimichurri!
Ingredients
For the Tacos:
- 6 corn or cassava flour tortillas (see notes)
- 6-oz flank steak
- ½ tablespoon kosher salt
- ½ tablespoon olive oil
- 3 large eggs
- 6 tablespoons chimichurri
For the Chimichurri:
- 4 cups fresh cilantro
- 2 cups fresh parsley
- 3 large garlic cloves
- ½ cup olive oil
- ¼ cup red wine vinegar
- 1 teaspoon salt
- 1 teaspoon crushed red pepper flakes
Instructions
- Season the flank steak on both sides with kosher salt. Set aside, at room temperature, while prepping the chimichurri.
- Finely mince the cilantro, parsley, and garlic cloves. Add them to a bowl. Add the salt, red pepper flakes, and red wine vinegar. Slowly drizzle in the olive oil, whisking to emulsify. Set aside while you cook the steak and eggs.
- Cook the flank steak, either on a grill or with the stovetop/oven method. GRILL: Preheat the grill to medium-high (400-425 degrees F) heat. Add the steak over direct heat and cook for 4-5 minutes on each side, until the steak reaches an internal temperature of 130 degrees F for medium-rare. STOVETOP/OVEN: Preheat the oven to 425 degrees. Heat a cast iron skillet on the stovetop over high heat. Sear the steak in the skillet for 1 minute on each side, then immediately transfer to the oven to cook for an additional 4-5 minutes, until the steak reaches an internal temperature of 130 degrees F for medium-rare. Remove from heat and let rest while you prep the eggs.
- Either wipe out and reuse the skillet you made the steak in or set a new skillet over medium heat. Add the olive oil. Crack the eggs into a medium bowl and whisk until light and frothy. Pour the eggs into the skillet. After a few seconds, use a spatula to scrape the egg from the outside of the skillet towards the center, allowing the uncooked egg to spill out and cook around the edges of the skillet. This makes fluffy scrambled eggs! Repeat scraping towards the center until all the egg is cooked.
- Finally, let's assemble some tacos! Thinly slice the steak against the grain and place a few pieces onto each tortilla. Add a bit of egg to each tortilla. Add about a tablespoon of chimichurri to each taco. You know what to do next!
Notes
I sometimes make my own "flour" tortillas using cassava flour. Otherwise, use store-bought gluten free tortillas like Siete Foods tortillas or corn tortillas.
Bobbie Hill says
Did not like the prep took so long how ivtgbyyhhhhnuuuujjujjjjj
Chelsea says
Hi Bobbie! I'm not sure if you were asking a question - but you can speed up prep by using store-bought tortillas or prepping the chimichurri in advance (it should last in the fridge for up to a week).
Laura says
This looks absolutely delicious!
Chelsea says
Thank you, Laura!