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    Home » Mains and Meats

    Jan 8, 2019 · Modified: Feb 25, 2022 by Chelsea · This post may contain affiliate links · This blog generates income via ads · Tags: 21DSD, dairy free, gluten free, grain free, paleo, Whole Life Challenge

    Steak & Egg Breakfast Tacos with Chimichurri

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    All hail the breakfast taco! Particularly 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.

    • Seasoned raw flank steak on a dark background
    • Homemade paleo cassava flour tortillas on a dark background
    Paleo Steak and Egg Breakfast Tacos with Chimichurri on parchment paper

    Breakfast is the best meal, hands down. We can slice out a little more of heaven with a creation like this. Grain free cassava flour tortillas, thin strips of flank steak, scrambled eggs, and ultra fresh chimichurri to add some color and a suckerpunch of bright, herby flavor.

    In late 2018, I made a promise: 1 taco recipe each month in 2019. After all, I’m always spouting my love of tacos. Why not make it a focus of my year?

    • Ingredients for Paleo Steak and Egg Breakfast Tacos with Chimichurri on parchment paper
    • Paleo Steak and Egg Breakfast Tacos with Chimichurri on parchment paper

    I couldn’t think of a better way to kick off the series than these breakfast tacos.

    They’re relatively simple, with the majority of prep going towards the tortillas. If you opt for store-bought tortillas, you’ve easily cut out half of the work.

    Paleo Steak and Egg Breakfast Tacos with Chimichurri on parchment paper

    Want even more tacos in your life? I have a whole e-book full of taco recipes! All you’ve got to do is subscribe to my email list, and Tacos Every Damn Day will be sent right to your inbox.

    Click here to get your free taco e-book!

    Now, the taco e-book has the recipe for my cassava flour tortillas used in this recipe.

    But if you don't want to get your hands on the epic e-book for some reason (I mean, let's be real, you can subscribe and unsubscribe once you download the e-book — but of course I don't want you to do that), you can always use your fave recipe or a storebought option.

    • Bowl filled with chimichurri on a dark background
    • Paleo Steak and Egg Breakfast Tacos with Chimichurri on a dark background
    Hand picking up Paleo Steak and Egg Breakfast Tacos with Chimichurri

    If you get the e-book, you'll quickly learn that one of my favorite things about tacos is that they're endlessly customizeable.

    For these tacos, you can add some chopped tomato, salsa, or radish to add a bit more flavor or some crunch.

    But I'd stop short of adding pickled onions or pickled radishes, because the chimichurri already offers a smorgasbord of flavor.

    Of course, if it's heat you're after, you can add a tablespoon or so of diced jalapeño to the chimichurri!

    Paleo Steak and Egg Breakfast Tacos with Chimichurri on a dark background
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    Paleo Steak and Egg Breakfast Tacos with Chimichurri on a dark background

    Steak & Egg Breakfast Tacos with Chimichurri

    ★★★★★ 5 from 1 reviews
    • Author: Chelsea at DoYouEvenPaleo.net
    • Prep Time: 40 minutes
    • Cook Time: 10 minutes
    • Total Time: 50 minutes
    • Yield: 2 servings 1x
    • Category: Entree
    • Method: Taco
    • Cuisine: Taco
    Print Recipe
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    Description

    The best way to start your day! Customize these tacos with a little bit of salsa, chopped tomato, or chopped radish. But DON'T skip the chimichurri!


    Ingredients

    Scale

    For the Tacos:

    • 6 cassava flour tortillas (see notes)
    • 6 oz steak (I used flank steak)
    • ½ tablespoon sea salt
    • ½ tablespoon extra virgin 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 extra virgin olive oil
    • ¼ cup red wine vinegar
    • 1 teaspoon salt
    • 1 teaspoon crushed red pepper flakes

    Instructions

    1. First, prep 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 prep the rest.
    2. Next, make the steak. Preheat the oven to 425 degrees. Heat a cast iron skillet on the stovetop over high heat. Salt the steak liberally with sea salt on both sides. Sear the steak in the skillet for 1-2 minutes on each side, then immediately transfer to the oven to cook for an additional 1-2 minutes (depending on how done you'd like your steak and how thick the steak is). Remove from heat and let rest while you prep the eggs.
    3. Then, make 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 until all the egg is cooked.
    4. Finally, let's assemble some tacos! Thinly slice the steak 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 make my own “flour” tortillas using cassava flour. You can get that recipe in my free taco e-book! Otherwise, use store-bought grain free tortillas like Siete Foods tortillas.

    Keywords: steak & egg breakfast tacos

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    Tag @chelseajoyeats on Instagram and hashtag it #chelseajoyeats

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    Steak and Egg Breakfast Tacos with Chimichurri arranged with ingredients on a dark background
    Steak and Egg Breakfast Tacos with Chimichurri arranged with ingredients on a dark background

    More Mains and Meats

    • Maple Chipotle Chicken Tacos
    • Turkey Meatballs with Pineapple Red Pepper Sauce
    • The Best Bangers and Mash Recipe (Gluten Free)
    • Chicken, Kale, and Sweet Potato Bowl

    Reader Interactions

    Comments

    1. Laura says

      January 23, 2019 at 12:30 pm

      This looks absolutely delicious!

      ★★★★★

      Reply
      • Chelsea says

        January 23, 2019 at 2:10 pm

        Thank you, Laura!

        Reply
    2. Bobbie Hill says

      May 29, 2021 at 1:47 pm

      Did not like the prep took so long how ivtgbyyhhhhnuuuujjujjjjj

      Reply
      • Chelsea says

        May 30, 2021 at 9:23 am

        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).

        Reply

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    Hello! I'm Chelsea, the author, recipe developer, and photographer behind Chelsea Joy Eats (formerly DoYouEvenPaleo). Life should be full of flavor, and I've made it my mission to bring you recipes and lifestyle advice that do just that. Most of the recipes here are paleo and gluten free! Want to know more?

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