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Steak and Egg Breakfast Nachos with Cilantro Lime Salsa

Prep Time: 15 Minutes
Cook Time: 30 Minutes
Serves 2-4


Ingredients

Main cut: Thomas Farms Grass Fed Sirloin Steak
Alternative Cuts: Ribeye Steak, Flank Steak, Strip Steak
2 Cups Tortilla Chips
1 Green Bell Pepper, Diced
1 Red Onion, Diced
1 Jalapeno, Diced
1/2 Cup Corn
1/2 Cup Shredded Cheddar Cheese
2 Eggs
Salt and Pepper to Taste


For the Cilantro Lime Salsa

4 Limes, Juiced
1 Cup Cilantro, Roughly Chopped
2 Large Garlic Cloves
1 Jalapeno
1 Tbsp Olive Oil
Salt and Pepper to Taste


Instructions
1. Set oven to 375°F. In a cast iron skillet, place in layers of tortilla chips, peppers, onions, corn and shredded cheese. Set aside.
2. To make the salsa: place the garlic, jalapeno, olive oil, lime juice and cilantro in a food processor and blend on medium for 1-2 minutes. Add salt and pepper if desired.
3. Season the sirloin with salt and pepper, then place in a preheated pan. Sear on both sides for 3-4 minutes then add 1/2 cup of salsa to pan. Baste the steak in the salsa for 2 minutes, then remove from pan. Let rest for 10 minutes, then slice.
4. Crack two eggs over the layered chips, and pour the salsa over the chips and eggs. Bake for 12-15 minutes, then take the skillet out of the oven. Place the sirloin on top and drizzle with remainder of salsa.
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