This delicious and steak and eggs rancheros is a hearty yet healthy brunch idea. Perfect for celebrating special occasions.
This delicious Steak and Eggs Rancheros breakfast is hearty yet has healthy elements too!
It's a colorful and fun, special occasion breakfast or brunch that's easier than you might think to make!
★ Why You'll Love this Recipe ★
Celebrate a birthday, anniversary, a promotions, new job, Father's Day or Mother's Day... with this amazing steak and eggs breakfast!
Easy enough for novice cooks.
This recipe looks fancy, but is really easy to pull off and packs a ton of flavor and textures. The key is choosing fresh ingredients and just follow the directions!
Ideal for a couple or a small family.
If you're looking to serve a large crowd, this probably isn't the best brunch recipe for you since it requires the eggs to be individually cooked. You could scramble the ensure the eggs are hot when served.
Or, check out my other brunch ideas if you're feeding a crowd or a group larger than four.
★ Ingredients You'll Need ★
Surprisingly, you don't need a big long list of ingredients to make this dish!
Here's everything you'll need:
- Eggs. I always prefer corn-fed-hen eggs. They yolks are much more flavorful and brighter in color.
- Flat iron steak. This cut of meat is very flavor. It's typically rectangular and flat so when you slice it (always against the grain), you get these pretty, very tender strips of delicious beef. This thickness of this cut of meat varies so be sure to temperature check your meat to know when its done.
- Pic de gallo. This is a ready-made blend of onion, tomato, jalapeño, fresh cilantro, and squeezed lime juice. You can typically find this in the refrigerated vegetable section of your grocery store.
- Breakfast potatoes. You can use frozen, diced potatoes for this. This saves a ton of time and they taste great with just a little salt but you can also add paprika for an extra dusting of flavor.
- Mayo. This isn't required but if you toss your potatoes in mayo, you will get a yummy, crusty, golden brown coating. This is a secret cooking trick that restaurants use! You can also just use cooking oil or butter.
- Butter. I like to cook my eggs in butter to add a layer of creaminess. You can use cooking oil instead if you prefer.
- Avocado. Make sure it's ripe! I like to buy them days in advance and let them sit out at room temperature until they are soft. Once soft to touch, ten I put them in the fridge to preserve that ripeness. They stay ripe for about a week this way.
★ How to Make this Recipe ★
This Steak and Eggs Rancheros breakfast can easily be prepare in 3 skillets then assembled on each plate incorporating the chilled pico de gallo and avocado.
Here are the basic steps (full receipt below):
- Cook potatoes.
- Season then cook steak. Slice before plating.
- Cook eggs.
- Seed, peel and slice avocado.
- Assemble plates with steak, eggs, potatoes, pico de gallo and avocado.
★ Tips & FAQs ★
The best cut of meat for steak and eggs
Flat iron steak, also known as top blade steak, is really great for this dish because it's a shoulder muscle which means it gets used a lot and therefor has a ton of flavor. So you can simple season with salt and pepper and it's delicious.
You can, of course, add extra seasoning if you'd like. Steak seasoning or a Mexican-inspired seasoning blend would compliment the pico de gallo.
- Frying pan lid - This is key to making sunny side up eggs!
- Cast iron skillet - Great for cooking steak indoors on the stove top
★ More Recipes You'll Love ★
More brunch ideas!
Steak and Eggs Rancheros Brunch
- 4 eggs
- 4 tablespoon butter
- 1 cup pico de gallo
- 1 avocado sliced
- 2 cups frozen diced potatoes
- 2 tablespoon mayonnaise
- 2 lb flat iron steak season if desired
- salt and pepper to taste
- hot sauce to taste
- Coat frozen diced potatoes in mayonnaise and cook over medium heat in a skillet until golden brown. Salt and pepper to taste then add to plates.
- Heat oil in a large skillet over medium-high heat. Pat steak dry and season with salt and pepper before placing in skillet then cook each side 4 to 5 minutes. Slice in strips and add to plates.
- Cook 4 sunny side up eggs in butter over medium-low heat, covered, until the white of the egg on top becomes firm and non-translucent. Add to plates.
- Place pico de gallo and sliced avocado on the plates and then serve.