Serves 4
45 min
Steak and Eggs Rancheros
Recipe GLPRa5df01b02527fb
A hearty combination of seared flank steak, sunny-side up eggs, and warm whole-grain tortillas layered with cooked lentils, pepper-jack cheese, and zesty salsa. This satisfying lunch or dinner dish brings together rich flavors and complete protein in one vibrant plate.
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Ingredients
8 ounces flank steak
1/4 teaspoon salt
cooking spray
4 eggs
4 small whole-grain soft tortillas
1 cup cooked lentils
2 thin slices pepper-jack cheese
4 tablespoons salsa, divided
Directions
Heat a large skillet over high heat until hot.
Sprinkle the flank steak evenly with salt on both sides. Lightly coat with cooking spray and carefully place in the hot skillet. Immediately reduce heat to low and cook for 15–20 minutes, turning once or twice, until the steak is well browned on both sides and reaches an internal temperature of 160°F at the thickest point (medium-rare). Transfer to a cutting board to rest.
Carefully wipe out the skillet with paper towels. Increase heat to high and lightly coat with cooking spray. Crack the eggs into the skillet and cook sunny-side up over high heat for 3 minutes, until the whites are set but the yolks remain runny, ensuring they reach a minimum internal temperature of 160°F if fully cooked, or 160°F at the yolk center if left runny. Transfer to a warm plate.
Toast the tortillas in a toaster oven at 350°F for 2–3 minutes until warm and pliable, or warm them one at a time in a dry skillet over medium heat.
Place one warm tortilla on each of four serving plates. Layer each tortilla with 1/4 cup of the cooked lentils, 1/2 slice of pepper-jack cheese, 1 tablespoon of salsa, and one cooked egg.
Thinly slice the rested steak against the grain and divide the slices evenly among the four plates. Serve immediately.
