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Grilling
Recipes
Beef
Baja Sunrise Steak and Eggs
Baja Sunrise Steak and Eggs
Recipe and Photo Courtesy of BeefItsWhatsForDinner.com
Makes
4 servings
Prep Time
6 - 12 hours
Cook Time
10 - 20 minutes
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Print Recipe
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)
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.
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