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Try SavoraGrilled Steak & Eggs with Salsa Criolla
A hearty and flavorful breakfast featuring tender grilled steak, perfectly cooked eggs, and a zesty salsa criolla. Perfect for using leftover steak!
Ingredients
- Skirt Steak (leftover, cooked)6 oz
- Eggs2
- thick slice Sourdough Bread1
- cup, diced Red Onion1/4
- cup, diced Red Bell Pepper1/4
- cup, diced Tomato1/2
- tablespoons, chopped Fresh Cilantro2
- Red Wine Vinegar1 tablespoon
- Olive Oil1 tablespoon
- to taste Salt
- to taste Black Pepper
- Vegetable Oil1 tablespoon
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Learn MoreMethod
Prepare the Salsa Criolla: In a bowl, combine the diced red onion, red bell pepper, and tomato. Add the chopped cilantro, red wine vinegar, olive oil, salt, and pepper. Mix well and set aside to allow the flavors to meld.
Toast the Sourdough: Toast the sourdough slice until golden brown and crispy.
Reheat the Steak: If the steak is cold, quickly sear it in a cast-iron skillet with a little vegetable oil over medium-high heat until warmed through. This should only take a minute or two per side.
Cook the Eggs: In the same skillet, add a little more vegetable oil if needed. Cook the eggs sunny-side up to your liking. Aim for runny yolks!
Assemble: Place the toasted sourdough on a plate. Top with the seared steak, then carefully place the sunny-side-up eggs on top of the steak. Spoon the salsa criolla generously over the eggs and steak.
Serve immediately and enjoy!
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