Latin Inspired Steak and Eggs

Green Girl Goodies, August 2012

Breakfast has always been my favorite meal of the day and on the weekends when I don’t work until the evening there is nothing I enjoy more than indulging in a delicious home cooked brunch.  I say brunch not only because I sleep in and eat my meal around 11 a.m. or noon but since it is usually a heavier meal I don’t typically eat again until dinner making it truly a combination of breakfast and lunch.  My time spent living in California and working in kitchens populated by mostly Latinos exposed me to many different ways to use the amazing flavors of Latin cuisine.  This south of the border influence comes out in this version of the classic Steak and Egg breakfast.

All the recipes below were the perfect amount for 2 hungry people or could serve 4 as a lighter meal.

FOR THE STEAK:

8 oz Steak, cut into strips*

*In this case I used a strip steak but think flank steak would be nice as well.  Really you can use any cut of steak you would like but I prefer the 2 mentioned above for this particular dish.

Latin Inspired Steak Marinade 

Yield approximately 1 c or enough for a ½ pound of beef

1/3 c Yellow Onion, rough chop

1/3 c Red Onion, rough chop

1 tb Garlic, crushed

5 rings or approximately ½ tb Jalapeno Rings

2 tb Cilantro

2 tb Lemon Juice

1 tb Cholula or your favorite hot sauce

1 tb Extra Virgin Olive Oil

1 tsp Ground Cumin

1 tsp Chili Powder

2 tsp Sea Salt

-     Place the onions, garlic and jalapenos into a food processor and pulse until minced.

-     Add the remaining ingredients and blend until smooth.

-     Pour the marinade over the steak and make sure it is evenly coated.  Let stand for at least 1 and up to 3 hours to allow the flavors to combine.

Pico De Gallo #2 

Yield approximately 1 ½ cups

1 heaping cup Roma Tomatoes, small dice

½ c Red Onion, minced

½ tb Garlic, minced

3 tsp Jalapeno, minced

3 tb + 1 tsp Cilantro, roughly chopped

1 tb Lemon Juice or juice of ½ a small lemon

½ tsp Sea Salt

-     Combine all ingredients in a bowl and mix well.

The Pico can be served immediately but is better after an hour or more once flavors have developed. Pico can store properly refrigerated in a sealed container for up to 1 week.

Tortilla Chips #2

Yield approximately 2 servings

These chips are cut a little larger than your average chip so they can withstand the weight of the steak :)

4 ea Corn Tortillas, cut into 4 pieces

½ c Extra Virgin Olive Oil

3 tsp Ground Cumin

3 tsp Chile Powder

2 tsp Sea Salt

1 ½ tsp Onion Powder

1 tsp Garlic Powder

-     Preheat the oven to 375.  Combine the oil and seasonings and mix well.  Add the tortillas and coat well.

-     Lay the tortillas on a baking sheet, making sure they are spread evenly.  Save the olive oil mixture for cooking your steak and eggs.

-     Bake the chips for 7 minutes on the middle rack.

-     Rotate the pan and place it on the top rack for an additional 7 minutes or until the chips are crispy and golden brown.

-     The chips will stay fresh for up to one week properly stored in an airtight container.

BRINGING IT ALL TOGETHER:

Additional Ingredients:

Eggs (quantity you desire)

Sour Cream, as desired

-     Heat a non-stick sauté pan over low medium heat for the eggs.  For the steak heat a cast iron pan over medium high heat.  A regular sauté pan will work for both if you don’t have a cast iron pan.  Once the pans are hot, add enough of the seasoned oil leftover from the chips to coat the pans.

-     Add the desired amount of egg to one pan and the steak to another.  

I cooked the eggs and steak at the same time so it would all be ready at once but if you are not comfortable with that you can always do one first, then the other.  If you want to try something different, try the eggs scrambled, poached or sunny side up! 

Up Next: 

Honey Dijon Chicken Marinade and Crispy Turkey Bacon Sauce

Spicy Tapatio Tuna Salad Wrap

Green Girl Goodies, August 2012

Those who have known me for a long time are probably very surprised to see a canned tuna recipe posted on my blog.  Ever since I can remember, I have felt very strongly about the stuff:  it smells and tastes like what I feed my cats.  Always sure I didn’t want to eat cat food, I have always avoided canned tuna, especially in the form of the always popular tuna salad.  I believe in giving things another try and when I made this version of tuna salad for my boyfriend I was shocked when I tasted it.  Not only was it edible, but it was enjoyable as well!  I wouldn’t go as far as to say tuna is my new favorite food but I will be working it into my eating routine a bit more.  I pick the tuna packed in water to avoid the extra fat!

Yield 2 large or 4 mini wraps/sandwiches (approximately 1 ½ cups)

1 5 oz can Tuna in water, drained

¼ c Celery, small dice

3 tb Red Pepper, small dice

3 tb Yellow Onion, small dice

1 tsp Jalapeno, minced

1 tb Mayonnaise

1 tsp Dijon Mustard

½ tsp Tapatio

½ tsp Lemon Juice

1 pinch Kosher Salt

6 turns Freshly Cracked Black Pepper

-     Drain the tuna well and mix all the ingredients together in a large bowl.

 

-     Let stand at least an hour to let the flavors combine.  The tuna salad with hold up to 4 days properly refrigerated.

FOR THE WRAPS:

 

2 8” Flour Tortillas

½ c Romaine Lettuce, shred

¼ c Spinach

4 ea Tomato Slices

Kosher Salt

Freshly Ground Black Pepper

-     Place a large saute pan over medium heat and place the tortilla inside, warming it slightly and making it more malleable.

-     Place the warmed tortilla on a plate and evenly distribute the spinach and lettuce over the center of the tortilla.

-     Place a layer of tuna salad over the lettuce.

-     Place tomato slices over the tuna salad.

-     Season the tomato slices with a pinch of salt and a pepper to your taste.

-    Fold the left and right ends in towards the center and roll up the tortilla as tightly as you can.  Pictured below is one large and one mini wrap:

Up Next…

Sweet Chile Lime and Apple Slaw