Steak and Egg Breakfast Nachos with Cilantro Lime Salsa

Prep Time: 15 Mins

Cook Time: 30 Mins

Total Time: 45 Mins

Serves: 2-4

Our Steak and Egg Breakfast Nachos with Cilantro Lime Salsa is the ultimate brunch delight. Layers of crispy tortilla chips, vibrant peppers, onions, and corn are adorned with gooey shredded cheese. A juicy, seared sirloin steak is basted in a zesty cilantro lime salsa, while eggs crack and cook to perfection. Baked to golden perfection, this flavorful masterpiece is topped with sliced steak and a drizzle of the vibrant salsa. Brunch has never been so satisfying and delicious.

Ingredients

Swap Protein

Thomas Farms Ribeye Steak

Main cut: Thomas Farms Grass Fed Ribeye Steak
Alternative Cuts: Tenderloin 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

Set oven to 375°F. In a cast iron skillet, place in layers of tortilla chips, peppers, onions, corn and shredded cheese. Set aside.
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.
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.
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.

Ingredients

Swap Protein

Thomas Farms Strip Steak

Main cut: Thomas Farms Grass Fed strip steak
Alternative Cuts: Ribeye Steak, Flank Steak, Sirloin 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

Set oven to 375°F. In a cast iron skillet, place in layers of tortilla chips, peppers, onions, corn and shredded cheese. Set aside.
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.
Season the strip steak 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.
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.