Steak and Egg Tacos Recipe (In Description)

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Издатель Oct 4, 2026

Recipe:

Servings: 4 People
Prep: 15 minutes
Cook: 30 minutes

Steak:
1-2 Whole Ribeyes
3 tbsp Bourbon Prime Rub
Oil, as needed

Eggs:
3-4 Fresh Eggs
Everything Bagel Rub, optional
Canola Oil as needed

Smoked Cilantro Chimichurri:
½ cup Parsley chopped
1/2 cup Cilantro, chopped
¼ cup Red Wine Vinegar
4-6 Garlic Cloves, minced
2 tbsp Red Onions, finely diced
1 tbsp Red Chili Flakes
Olive Oil to desired consistency
Salt to taste

Tacos:
Corn Tortillas
Shredded Cheese
Hot Sauce, garnish

Instructions:

Steak & Eggs:
Begin by slathering your steak in oil and seasoning with salt, pepper and garlic powder.
Preheat your fire to high heat (around 450F) for direct grilling.
Add your steaks to the grill to cook for about 4-5 minutes per side or until they are 125F internal. Once done, pull the steaks off and let them rest for 10 minutes. Once rested, slice your steaks into bite size cubes.
Add a cast iron skillet to the grill and wait until it's smoking hot. Add some neutral oil to coat the pan and let heat until smoking as well. Drop in your eggs and fry up to your liking. Top with everything bagel rub if you desire.

Smoked Cilantro Chimichurri:
Add all the ingredients for the chimichurri to the mason jar along with a smoldering coal from the fire (ideally white hot). Cover quickly to encapsulate the smoke, then set to the side to marinate for 20-30 minutes. Pull out the coal once done.

Tacos:
Add a cast iron skillet over medium heat to preheat.
Add a tortilla and cook one side then flip and top with a handful of shredded cheese. Fold the tortilla with cheese over in half, then cook both sides until slightly crispy and the cheese is melted.
Pull the tortilla off and open up. Add sliced steak, fried and drizzle the chimichurri on top. Add some Hot Sauce if you desire. Serve and enjoy!