- (1) Skirt Steak
- (1 Bunch) Cilantro
- (4) Fresh Limes
- (2) Fresh Lemons
- (1 TBSP (Optional - Can Sub Extra Oregano)) Epazote Spice
- (1/3 Cup) Orange Juice
- (11/2 tsp) Dried Cumin
- (1 tsp) Ground Coriander
- (1 1/2 tsp) Garlic Powder
- (3 TBSP) White Wine Vinegar
- (1 1/2 tsp (Optional - Can add more or less/omit)) Green Tabasco Sauce
- (1 tsp) Dried Oregano
- (1/4 Cup) Olive Oil
- (1 1/4 TBSP) Brown Sugar
- (To Taste + Used in Salsa and Egg Preparations) Salt and Pepper
- (2 Small Cans or 1 Large Can) Refried Beans
- (1 8oz Package (Can Sub with Cheddar/White Cheddar)) Cheese Curds
- (8) Farm Fresh Eggs
- (8 - Any flavor you'd like) 10in Flour Tortillas
- (1 tsp for every 2 Fried Eggs (Can sub any cooking oil/spray)) Butter
- (2 to 3) Avocados
- (3 Small or 2 Large) Tomatoes
- (1) Serrano Pepper
- (1/3 to 1/2 - Depending on Preference) Copra Onion
- (2-3 Cloves) Garlic
- (1 Small Container) Sour Cream
Step 1: Prepare and Marinate The Steak
Place a large cutting board on a damp towel to prevent it from sliding. Remove the Fields Edge Farms Skirt Steak from the packaging, and lay it flat on your cutting board. Cut it in half to make cleaning and preparing it easier. With a sharp knife, carefully remove the silver skin and excess fat. Don't move any marbling...that's the good stuff. Once the Skirt Steak is clean, cut each piece in half one more time. Season both sides with Salt and Pepper, then place into a Gallon Sized Ziplock bag or reusable storage container. Set aside.
Next, prepare the Marinade. ***Just a friendly reminder: You do not need all of the Lemons and Limes in the Ingredient List for the Marinade. You only need 1 Lemon and 1 Lime. The rest of the Lemons and Limes are for serving the final dish and the Pico De Gallo if you are making it yourself. Same with the Cilantro. Only 1/4 of the Bunch is for the Marinade, and the rest is for garnishing the dish and the optional Pico De Gallo.***
*Mince 1/4 of the Cilantro bunch. Grab a large bowl, and add the Minced Cilantro, Juice of 1 Lime, Juice of 1 Lemon, Epazote Spice (Optional), Orange Juice, Cumin, Coriander, Garlic Powder, White Wine Vinegar, Green Tabasco, Oregano, Olive Oil and Brown Sugar all to the bowl. Whisk until thoroughly combined.
*If you'd like to save time, you can avoid mincing the cilantro, and add all of the marinade ingredients to a blender and blend well.
Take the blended marinade, and pour into the Gallon Ziplock or reusable container with the cleaned and seasoned Skirt Steak. If using a bag, seal it up well, and massage the marinade into the steak. If using a storage container, make sure the steak is fully submerged in the marinade. Place the marinating Steak into the fridge for 1-2 hours, or overnight if possible. The longer it sits, the more flavor the steak will absorb.
Make the Pico De Gallo (If Not Purchasing Pre-Made)
Dice the tomatoes to a size of your liking. Cut the Copra Onion into large chunks, then place in a food processor or blender with another 1/4 of the bunch of Cilantro. Pulse a few times until the Onion and Cilantro are finely minced, then place the Diced Tomatoes, Onions and Cilantro into a storage container/bowl.
In the same food processor/blender (no need to clean it), add the juice of 1 Lemon, the juice of 1 Lime, 1/2 tsp Salt, and the Serrano Pepper. If you don't like your food very spicy, before blending, cut the Serrano Pepper in half length-wise, and remove the seeds and pith (white parts). Blend very well, and then pour over the bowl of Tomatoes, Cilantro and Onions. Mix well, then refrigerate until ready to use. If you don't have a blender and need do all of this by hand, just make sure to mince the Onion, Cilantro and Serrano Pepper extremely fine.
Grill or Sear the Steak
Skirt steak is a pretty thin cut of Beef. I always recommend letting your steak get to room temperature before cooking, but if you don't have time, it will be just as delicious.
If grilling, pre-heat your grill to medium-high heat, and grill about 3 to 5 minutes per side, then let it rest on a cutting board for 5 minutes. I like my steak rare, but you can feel free to cook it longer if you like it more cooked, or if your grill cooks slowly.
If doing the steak on your stove top, preheat a cast iron skillet over high heat, and add either butter or olive oil to the pan. The amount is up to you. I'd use at least 1 teaspoon of butter or cooking oil.
Cook 3-5 minutes per side, or until your desired doneness. Let rest for 5 minutes on a cutting board.
Slice the steak after it rests. It should look something like this...
Prepare the rest of the dish...
If you want to avoid a ton of dishes, I recommend using 2 skillets. One will be used to toast/warm the tortillas, then fry the eggs. The other will be used to sauté some of the Pico de Gallo, and cook the refried beans + melt the cheese curds on top of the beans.
In skillet one, preheat over medium heat. One tortilla at a time, heat each tortilla 1-2 minutes per side until they start to puff up/brown. As your pan gets hotter, the time it takes to brown them will reduce to about 30 seconds per side. They should look like this...
Once they're all done, place the tortillas in a stack on a plate, and cover with foil to keep warm and soft.
Crack each of your 8 eggs into a small ramekin, or if you want to save time, crack 2 eggs per bowl. Get your Pico de Gallo out. Drain any excess liquid out of the Pico de Gallo. Everything should be looking this pretty ;)
Next, we are going to cook half of the Pico de Gallo in a skillet over medium high heat. It will cook down quite a bit, and release some of the cooking liquid. Sauté for about 5-7 minutes until it looks like this, then scrape it into a bowl. No need clean the pan...
In the same skillet that you used to sauté the Pico de Gallo, add tiny bit (1/2 tsp) of Olive Oil, and heat briefly over medium-high heat. Add the Refried Beans, and push them down with a wooden spoon or spatula to flatten them out so they fill up the whole pan. I don't season mine with salt much, but feel free to add any seasoning you'd like to the Beans.
Heat until they're browning around the edges, then put your Cheese Curds all over the top. Lower the heat to low, and put a lid on the pan until the Cheese Curds are fully melted. If you need to, turn off the heat while the cheese melts. Some stoves are hotter than others.
Lastly, it's time to cook the Eggs. You can do several Eggs in a pan at once over medium-low heat with a good amount of butter/cooking oil. Again, you can use cooking spray, but be extra cautions that your egg don't stick to the pan when they cook. No matter how you fry (or scramble) the Eggs, use a rubber spatula to keep making sure they don't stick. I like my fried Eggs on the runny side, but you can cook them however you'd like! Season them with Salt and Pepper while frying/scrambling. Mine looked like this...
Once the Eggs are done, slice your Limes for serving with the dish, and carefully cut the Avocados in half, remove the seed, and slice or dice for serving atop the dish. I like to squeeze some lemon or lime juice over my avocados so the don't brown, but you can also use the juice you drained from the Pico de Gallo, or soak the sliced Avocados in cold water until ready to plate.
To build the final dish, assemble in this order:
- Refried Beans with Melted Cheese Curds
- A little of the Cooked Pico de Gallo
- Fried Egg(s)
- Sour Cream
- Garnish with Fresh Pico de Gallo, left over Cilantro, and Limes.
Enjoy! Here's on more photo of the dish from another angle just because she's pretty, and doesn't have a "good side".
Don't forget some hot sauce!