July Frenzy - July 16, 2015 - Steak and Egg Soft Shell Tacos

Steak and Egg Soft Shell Tacos

Ingredients

• 1 cup Green Mountain Gringo Medium or Mild Salsa
• 1 pound skirt steak
• Salt, to taste
• Pepper, to taste
• 4 tablespoons olive oil
• 1 (14.5-ounce) can diced new potatoes, drained well
• 6 eggs, beaten
• 1 1/2 cups shredded cheddar cheese
• 9 (6-inch) flour tortillas

Preparation

1. Cook steak on grill or saute pan. If using grill, heat grill to high. If using saute pan, heat pan to medium-high heat.
2. Season steak with salt and pepper. When pan or grill is hot, begin cooking steak, approx-imately 4-5 minutes on each side for medium temperature steak. When steak is cooked to your liking, remove from heat and allow to rest 5 minutes before slicing.
3. While steak is resting, place large saute pan on high heat and add 2-4 tablespoons olive oil followed by potatoes and pinch of salt and pepper. Begin frying until golden brown and crispy, approximately 3-5 minutes. Once potatoes are cooked, add beaten eggs and cook until scrambled. Turn off heat and add cheese.
4. Slice steak thinly against grain of meat.
5. Place flour tortillas in microwave 30 seconds or long enough to lightly warm them.
6. Portion egg and potato mixture evenly between flour tortillas followed by sliced steak and approximately 1-2 tablespoons salsa and serve immediately.