Recipe by Rachael Ray
Creamy Green Salsa
- 6 jalapeños, stemmed
- 2 fat cloves garlic
- 1/2 tsp. ground cumin
- 1/4 cup canola or olive oil
Steak & Migas
- 2 tbsp. canola or olive oil
- 1/2 lb. very thinly sliced boneless ribeye (ask your butcher to cut it for you)
- Salt and pepper
- 1 tbsp.each Worcestershire sauce and tamari
- 1 tsp. (about 1/3 palmful) granulated garlic
- 1 lime, juiced (about 2 tbsp.)
- 12 small (5- to 6-inch) soft corn tortillas
- 1 cup coarsely crushed corn tortilla chips
- 2 tomatoes on the vine or plum tomatoes, seeded and chopped
- 1/2 onion, chopped
- 1 jalapeño, chopped
- 8 large eggs, beaten
- 1/3 cup (a handful) fresh cilantro or parsley leaves, chopped
1. In a small saucepan, cover the jalapeños with water. Bring to a boil, reduce the heat to medium and cook until very tender, about 15 minutes; drain. Transfer to a blender; add the garlic cloves and cumin and season with salt. With the machine running, stream in the oil and blend to form a very creamy, smooth salsa.
2. Meanwhile, heat a large cast-iron skillet over medium-high. Add 1 tbsp. oil, one turn of the pan. Add the ribeye; season with salt and pepper. Add the Worcestershire, tamari and granulated garlic. Cook, tossing often, until just browned, 1 to 2 minutes. Coarsely chop the meat; douse with the lime juice.
3. In a large nonstick skillet over medium-high heat or directly over the open flame on a gas stovetop, cook the tortillas, turning occasionally, until charred in spots, about 2 minutes. Add the remaining 1 tbsp. oil to the skillet, one turn of the pan. Add the chips, tomatoes, onion and jalapeño; cook, stirring often, until the onion softens, 1 to 2 minutes. Add the eggs; scramble until just set, 2 to 3 minutes. Remove from the heat; mix in the cilantro.
4. Slather the tortillas with the green salsa, top with the beef, then the eggs.
Note: Serve these steak and egg tacos for BLD (breakfast, lunch or dinner)!