It’s like steak & eggs got a delicious, spicy upgrade. When we grill carne asada, we’ll always make sure we have a bit of leftovers so we can keep the party going. We love this for breakfast for dinner on a weeknight, or for brunch (with a paloma) on the weekends. Our favorite carne asada marinade is included below – it’s super easy thanks to using a packet of taco seasoning. The acid from the lime juice and vinegar tenderizes the meat, which is important since flank steak is a relatively tougher piece of meat. And always make sure you slice it against the grain (you’re locking in the juices and reducing the length of the muscle fibers, which is what makes meat chewy).

Serves four.

Ingredients

For the marinade:

• 1 packet taco seasoning
• 1/4 cup lime juice
• 1/2 cup orange juice
• 2 tbsp white wine vinegar
• 1/4 cup olive oil
• 1 lb thinly sliced flank steak

For the scramble:

• 8 eggs
• 2 tbsp whole milk
• Fine sea salt
• Freshly cracked black pepper
• 1 tbsp butter
• 1/2 small yellow onion, diced
• 1 jalapeno, seeds removed (or not), finely diced
• 1 roma tomato, chopped
• 1 cup shredded cheddar or pepper jack cheese
• 1 1/2 cups leftover carne asada, cut into cubes
• 1 tbsp fresh chopped chives
• 1 tbsp fresh chopped cilantro
• Optional, for serving: avocado, tortillas, hot sauce

Directions

For the carne asada:

1. In a large bowl, whisk together the taco seasoning, lime juice, orange juice, white wine vinegar, and olive oil. Reserve 1/4 cup of the marinade for after the steak is cooked. Cover and refrigerate the reserved marinade until ready to use.
2. Poke the flank steak all over with a fork (to tenderize and allow the marinade to better penetrate the meat). Add the flank steak to the large bowl with the remaining marinade. Toss to make sure the steak is evenly covered in marinade, cover the bowl with plastic wrap, and refrigerate for at least 6, or up to 24 hours.
3. Preheat a grill or grill pan to medium-high heat.
4. Remove the steak from the marinade and grill to desired doneness, approx 5 minutes per side for medium rare. Discard the used marinade. Remove steak from heat, let cool for 10 minutes, and slice against the grain.
5. Pour the 1/4 cup of reserved, unused marinade over the steak and serve immediately.

For the egg scramble:

1. In a bowl, whisk together the eggs, milk, 1/2 tsp salt, and several turns of freshly cracked black pepper. Set aside.
2. Melt the butter in a large skillet over medium heat. Once melted, reduce heat to medium-low and add in the onion, jalapeno, and a pinch of salt. Cook until softened, approx 5 minutes.
3. Pour in the egg mixture. Gently scramble the eggs to your liking. When the eggs are mostly cooked (call it 1-2 minutes away from being finished), stir in the cheese, carne asada, and tomatoes. Turn off the heat – the residual heat from the pan will finish cooking the eggs.
4. Top with cilantro and chives. Serve immediately with hot sauce, sliced avocado, and warmed tortillas.