Sliced ribeye, egg, avocado slices and salsa on a tortilla on a white plate, sitting on a white table.

Baja Sunrise Steak and Eggs

Name: Baja Sunrise Steak and Eggs
Prep time: 12 h
Cook time: 20 min
Yield: 6 Servings
Cuisine: Beef
Ingredients: 4 beef Eye of Round Steaks, cut 3/4-inch thick (about 4 ounces each); 1 cup thick and chunky salsa, divided; 1/2 cup fresh orange juice; 1/4 cup chopped fresh cilantro; 2 tablespoons chipotle chili powder; 1 tablespoon plus 1 teaspoon orange peel, divided; 4 large eggs; Salt and pepper; 4 medium whole wheat or multigrain tortillas, toasted; 1 medium avocado, sliced; Lime wedges (optional)

Recipe and Photo Courtesy of BeefItsWhatsForDinner.com

Makes: 4 servings
Prep Time: 6 - 12 hours
Cook Time: 10 - 20 minutes

Ingredients:

4 (about 4 ounces each)	Beef Eye of Round Steaks, cut 3/4-inch thick
1 cup	Thick and Chunky Salsa, divided
1/2 cup	Fresh Orange Juice
1/4 cup	Chopped Fresh Cilantro
2 tbsp	Chipotle Chili Powder
1 tbsp + 1 tsp	Orange Peel, divided
4	Large Eggs
Salt, to taste
Pepper, to taste
4 medium	Whole Wheat or Multigrain Tortillas, toasted
1 medium	Avocado, sliced
Lime Wedges (optional)

Directions:

Combine 1/2 cup salsa, orange juice, cilantro, chili powder and 1 tablespoon orange peel in small bowl. Place beef steaks and salsa mixture in food-safe plastic bag; turn steaks to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.
Remove steaks from marinade; discard marinade.
Preheat grill to medium-high heat.
Place steaks on cooking grids and grill for 11 to 13 minutes for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
On the side burner or griddle topper, cook eggs as desired. Keep warm.
Combine remaining 1/2 cup salsa and 1 teaspoon orange peel.
Carve steaks into thin slices; season with salt and pepper, as desired.
Evenly place steak slices and egg on each tortilla. Top with salsa mixture and avocado slices. Serve with lime wedges, if desired.