RECIPE

Steak and Eggs Rancheros

A sensational salsa adds sizzle to steak and eggs.

Ingredients

  • 4 small flat iron steaks (5-6 ounces each)
  • 1 ancho chili pepper, seeded and stem removed
  • 1 cup beef stock
  • 1 cup tomato sauce
  • Salt and pepper
  • 1 ripe lime or lemon
  • 1 small clove of garlic, grated or mash finely diced garlic into paste with a pinch of salt
  • 1 small slightly under-ripe avocado, finely chopped into 1/4-inch dice
  • 2 small tomatoes or plum tomatoes, seeded and chopped into fine dice
  • 1 small jalapeño or Serrano pepper, seeded and finely chopped
  • 1 small red onion or 1/2 medium onion, finely chopped
  • 1/4 cup cilantro or parsley, finely chopped
  • Vegetable or corn oil for drizzling, plus 1 tablespoon
  • 4 6-inch corn tortillas
  • 1 tablespoon butter
  • 4 large eggs

Preparation

Allow the steaks to rest at room temperature to take the chill off of them. Pat the steaks with paper towels to remove any juices.


Pre-heat a cast iron skillet or griddle over medium-high heat.

Place the ancho chili pepper and stock in a small pot and bring to boil. Simmer a few minutes over low heat to soften the pepper. Puree the softened pepper and stock in a food processor, return to the pot and combine with the tomato sauce, salt and pepper.

Meanwhile, mix the juice of lime or lemon with the garlic paste. Add the finely diced avocado, tomatoes, pepper, red onion and cilantro or parsley to the bowl; season with a healthy pinch of salt and gently combine with your fingertips or a fork.

Rub a little drizzle of oil into a cast iron skillet or griddle and cook the steaks for 3 minutes on each side for medium-rare doneness and 5 minutes on each side for medium-well. Let the meat rest to allow the juices to redistribute.

While the meat cooks, heat a large nonstick skillet over medium-high heat with 1 tablespoon oil. Add the tortillas one at a time and cook until crisp, 30 seconds on each side. Drain and reserve on paper towels and reduce the heat on the pan to medium-low. Add the butter. When hot, add the eggs and gently cook. For eggs up, cover the pan loosely with foil for 2-3 minutes. For over medium, cook the eggs for 2 minutes on each side. For over hard, cook for 3 minutes on each side. Season the eggs with salt and pepper.

To serve, thinly slice the steaks on an angle against the grain of the meat. Arrange the sliced steaks on each tortilla on individual plates and top with ancho sauce, egg and lots of fresh guac-salsa.


This is one of many “Yum-o!” recipes – it’s good and good for you. To find out more about Yum-o!, Rachael’s nonprofit organization, go to www.yum-o.org.

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