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 Recipe
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 oz ea); 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 Orange Peel, divided; 1 tsp Orange Peel, divided; 4 lg Eggs; Salt, to taste; Pepper, to taste; 4 md Whole Wheat or Multigrain Tortillas, toasted; 1 md 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:

Beef Eye of Round Steaks, cut 3/4-inch thick (about 4 oz ea)
Thick and Chunky Salsa, divided
Fresh Orange Juice
Chopped Fresh Cilantro
Chipotle Chili Powder
Orange Peel, divided
Orange Peel, divided
Eggs
Whole Wheat or Multigrain Tortillas, toasted
Avocado, sliced
Salt, to taste
Pepper, to taste
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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