When is the flank steak done?

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!

Can I blend the chimichurri?

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.

Can I add seasoning to the steak?

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 !

Steak & Egg Breakfast Tacos with Chimichurri

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

Units Scale

For the Tacos:

6 corn or cassava flour tortillas (see notes)
6-oz flank steak
1/2 tablespoon kosher salt
1/2 tablespoon olive oil
3 large eggs
6 tablespoons chimichurri

For the Chimichurri:

4 cups fresh cilantro
2 cups fresh parsley
3 large garlic cloves
1/2 cup olive oil
1/4 cup red wine vinegar
1 teaspoon salt
1 teaspoon crushed red pepper flakes

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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.