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★ Why You'll Love this Recipe ★
Hearty and Wholesome
Steak and Eggs Rancheros is the perfect balance of indulgence and nourishment. With protein-packed steak and eggs paired with fresh, wholesome ingredients, you’ll get a breakfast that satisfies without weighing you down.
Looks as Good as it Tastes
This colorful plate is as beautiful as it is delicious. Golden crispy potatoes, juicy sliced steak, sunny-side-up eggs, creamy avocado, and vibrant pico de gallo come together for a brunch-worthy presentation that’s easier to make than it looks.
A Special-occasion Breakfast
Whether it’s a birthday, anniversary, new job, Father’s Day, or Mother’s Day, this dish brings a special touch to your morning. It’s a thoughtful way to treat someone you love with a meal that feels like it came straight from a restaurant.
Simple to Make, Big on Flavor
Even novice cooks can pull this off with ease—just use fresh ingredients and follow the step-by-step directions. While it’s best for two to four servings (since the eggs are cooked individually), you can easily adapt by scrambling the eggs if you’re feeding a few more.
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 flavorful, rectangular cut yields tender strips when sliced against the grain. Thickness varies, so use a meat thermometer to ensure it's cooked perfectly.
- Pic de gallo. This ready-made mix of onion, tomato, jalapeño, cilantro, and lime juice is usually found in your grocery store’s refrigerated produce section.
- 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. Not required, but tossing potatoes in mayo creates a delicious, golden crust—an old restaurant trick. Oil or butter works too.
- 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. Buy avocados ahead and let them ripen at room temp until soft, then refrigerate to keep them fresh for up to a week.
★ 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 recipe below):
- Cook potatoes.
- Season and cook steak. Cover with foil and allow to rest.
- Cook eggs.
- Seed, peel and slice avocado.
- Slice steak.
- Assemble plates with steak, eggs, potatoes, pico de gallo and avocado.
★ Tips & FAQs ★
Flat iron steak (top blade) is perfect for this dish thanks to its flavorful shoulder cut. Season simply with salt and pepper, or add steak or Mexican-inspired seasoning to complement 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
Yes! Instead of cooking eggs individually, scramble a large batch so everyone can be served hot at the same time.
★ More Egg Recipes ★
For more ideas, browse all my easy brunch recipes.
This steak and eggs rancheros brunch recipe was featured on South Your Mouth!
Steak and Eggs Rancheros Brunch
Equipment
Ingredients
- 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
Optional Toppings
- hot sauce to taste
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Instructions
- 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.
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