Elevate your mornings with these Breakfast Nachos with Steak and Chimichurri. This recipe combines the indulgence of nachos with savory steak, fluffy scrambled eggs, and vibrant chimichurri sauce. Perfect for a weekend brunch or a special treat, this dish balances rich, hearty flavors with refreshing herbs and bold spices.
Ingredients:
- Chimichurri Sauce:
- 1/4 cup cilantro
- 1/4 cup parsley
- 2 garlic cloves
- 2 tablespoons red wine vinegar
- 1/4 teaspoon crushed red pepper
- 1/4 teaspoon salt
- 2 tablespoons olive oil
- Nachos:
- 12 oz flat iron steak
- 1/2 teaspoon ground cumin
- 1/2 teaspoon black pepper (divided)
- 1/2 teaspoon salt (divided)
- 2 tablespoons olive oil (divided)
- 2 large eggs
- 8 oz tortilla chips
- 1/2 cup canned black beans, drained
- 1 cup Mexican blend shredded cheese
- 1/4 cup diced tomatoes
- 1 avocado, sliced
- 1/4 cup pickled jalapeños
- Sour cream, for serving
Directions:
- Prepare the Chimichurri:
- Blend cilantro, parsley, garlic, red wine vinegar, crushed red pepper, and salt in a food processor.
- Add olive oil and blend until smooth. Set aside.
- Cook the Steak:
- Season the steak with cumin, salt, and black pepper.
- Heat 1 tablespoon olive oil in a skillet over medium-high heat. Sear the steak for 3 minutes per side for rare doneness (120°F).
- Rest the steak for 10 minutes before slicing into bite-sized pieces.
- Scramble the Eggs:
- Whisk eggs with remaining salt and pepper.
- Heat the skillet with 1 tablespoon olive oil over medium heat. Cook eggs until set, stirring occasionally. Cover and set aside.
- Assemble the Nachos:
- Preheat the broiler.
- Arrange half the tortilla chips on a baking sheet. Layer with half the steak, beans, eggs, and cheese. Repeat with remaining ingredients.
- Broil and Garnish:
- Broil for 2 minutes, until the cheese melts and is bubbly.
- Top with diced tomatoes, avocado slices, pickled jalapeños, and chimichurri. Serve with sour cream.
Nutritional Information (per serving):
- Calories: 450 kcal
- Prep Time: 15 minutes
- Cooking Time: 10 minutes
- Total Time: 25 minutes
- Servings: 4
Enjoy this satisfying and flavorful breakfast that’s as delightful to look at as it is to eat!
Breakfast Nachos with Steak and Chimichurri: A Brunch Revolution
If breakfast is the most important meal of the day, why not make it extraordinary? These Breakfast Nachos with Steak and Chimichurri take a traditional morning spread and elevate it to a culinary masterpiece. This dish is a harmonious medley of textures and flavors, seamlessly blending the comfort of nachos with the sophistication of steak and the vibrant tang of chimichurri sauce. Whether you’re preparing for a laid-back weekend brunch or aiming to impress your family and friends, this recipe is a guaranteed crowd-pleaser.
The Concept: Nachos Meet Gourmet Breakfast
Breakfast nachos aren’t your run-of-the-mill meal. By introducing ingredients typically associated with lunch or dinner—like steak and chimichurri—this dish challenges the boundaries of traditional breakfast fare. It reimagines nachos as a versatile canvas, capable of accommodating everything from scrambled eggs to creamy avocado and tangy pickled jalapeños. The result is a bold fusion of hearty and refreshing elements that will leave you reaching for seconds.
A Symphony of Flavors and Textures
At the heart of this dish is the interplay between rich, savory flavors and bright, herbaceous notes. Here’s what makes each component shine:
- The Steak: Flat iron steak, seasoned with cumin, salt, and black pepper, serves as the protein-packed backbone of this recipe. Searing it to perfection ensures a caramelized crust while retaining juicy tenderness inside. The steak adds a luxurious touch, elevating the humble nachos into a dish worthy of a restaurant menu.
- The Chimichurri Sauce: This vibrant condiment is a star in its own right. Made from fresh parsley, cilantro, garlic, and red wine vinegar, chimichurri introduces a tangy, garlicky zest that cuts through the richness of the steak and cheese. It brings balance and brightness to every bite.
- The Scrambled Eggs: Fluffy, tender scrambled eggs provide a comforting, neutral backdrop that allows the bold flavors of the other components to shine. They also add a quintessential breakfast element, making the dish feel grounded in the morning meal tradition.
- Toppings Galore: The supporting cast—black beans, tomatoes, avocado, pickled jalapeños, and sour cream—brings a mix of creamy, spicy, and tangy flavors. These toppings not only enhance the taste but also add layers of texture, from crunchy chips to creamy avocado slices.
Why It Works
This dish succeeds because it strikes a perfect balance between indulgence and freshness. Nachos, typically associated with late-night snacks or casual gatherings, are transformed into a brunch-worthy offering through careful layering and the inclusion of gourmet elements. The melted cheese and crispy chips offer the kind of comfort food satisfaction we crave, while the chimichurri and fresh toppings lighten the dish and make it suitable for morning consumption.
Moreover, the combination of protein from the steak, eggs, and beans ensures this meal is as filling as it is delicious. It’s not just breakfast; it’s fuel to power you through the day.
Versatility: A Recipe for Every Occasion
One of the best things about Breakfast Nachos with Steak and Chimichurri is its adaptability. While it shines as a brunch centerpiece, it can easily transition into other roles:
- A Show-Stopping Party Appetizer: Scale up the recipe and serve these nachos as a shareable appetizer at gatherings. Your guests will be impressed by the unexpected twist on a classic.
- A Weeknight Treat: With a total preparation time of just 25 minutes, this recipe is surprisingly weeknight-friendly. It’s a great option for when you want something quick but indulgent.
- Customizable for Dietary Preferences: Whether you’re catering to vegetarians or spice enthusiasts, this dish can be easily modified. Swap the steak for sautéed mushrooms or tofu, or turn up the heat with extra jalapeños or hot sauce.
Tips for Success
To make the most of this recipe, consider the following tips:
- Cook the Steak to Your Liking: While the recipe suggests rare doneness for the steak, feel free to adjust the cooking time based on your preferences. Medium or medium-rare can also work beautifully.
- Prep Ahead: To streamline your morning, prepare the chimichurri sauce and dice your toppings the night before. That way, all you have to do is cook the steak and eggs and assemble the nachos.
- Experiment with Cheese: The Mexican blend cheese is a great choice, but you can also try pepper jack for extra heat or cotija for a more authentic Mexican flavor.
- Keep the Chips Crispy: To avoid soggy nachos, add the fresh toppings like tomatoes and avocado just before serving.
A Feast for the Senses
Beyond its incredible flavor, this dish is visually stunning. The vibrant green of the chimichurri sauce, the golden hue of the scrambled eggs, and the colorful array of toppings make it a feast for the eyes as well as the palate. It’s the kind of meal that encourages you to slow down, savor each bite, and appreciate the artistry of a well-crafted recipe.
Conclusion: Elevate Your Brunch Game
Breakfast Nachos with Steak and Chimichurri isn’t just a meal; it’s an experience. It’s an invitation to rethink breakfast, to embrace creativity, and to indulge in a dish that’s as satisfying as it is surprising. Whether you’re hosting a brunch party or simply treating yourself to something special, this recipe delivers on every front: taste, texture, and visual appeal.
So go ahead—ditch the ordinary and embrace the extraordinary. With these nachos on your plate, mornings will never be the same again.
Print
Breakfast Nachos
- Total Time: 25 minutes
Description
Elevate your mornings with these Breakfast Nachos with Steak and Chimichurri. This recipe combines the indulgence of nachos with savory steak, fluffy scrambled eggs, and vibrant chimichurri sauce. Perfect for a weekend brunch or a special treat, this dish balances rich, hearty flavors with refreshing herbs and bold spices.
Ingredients
- Chimichurri Sauce:
- 1/4 cup cilantro
- 1/4 cup parsley
- 2 garlic cloves
- 2 tablespoons red wine vinegar
- 1/4 teaspoon crushed red pepper
- 1/4 teaspoon salt
- 2 tablespoons olive oil
- Nachos:
- 12 oz flat iron steak
- 1/2 teaspoon ground cumin
- 1/2 teaspoon black pepper (divided)
- 1/2 teaspoon salt (divided)
- 2 tablespoons olive oil (divided)
- 2 large eggs
- 8 oz tortilla chips
- 1/2 cup canned black beans, drained
- 1 cup Mexican blend shredded cheese
- 1/4 cup diced tomatoes
- 1 avocado, sliced
- 1/4 cup pickled jalapeños
- Sour cream, for serving
Instructions
- Prepare the Chimichurri:
- Blend cilantro, parsley, garlic, red wine vinegar, crushed red pepper, and salt in a food processor.
- Add olive oil and blend until smooth. Set aside.
- Cook the Steak:
- Season the steak with cumin, salt, and black pepper.
- Heat 1 tablespoon olive oil in a skillet over medium-high heat. Sear the steak for 3 minutes per side for rare doneness (120°F).
- Rest the steak for 10 minutes before slicing into bite-sized pieces.
- Scramble the Eggs:
- Whisk eggs with remaining salt and pepper.
- Heat the skillet with 1 tablespoon olive oil over medium heat. Cook eggs until set, stirring occasionally. Cover and set aside.
- Assemble the Nachos:
- Preheat the broiler.
- Arrange half the tortilla chips on a baking sheet. Layer with half the steak, beans, eggs, and cheese. Repeat with remaining ingredients.
- Broil and Garnish:
- Broil for 2 minutes, until the cheese melts and is bubbly.
- Top with diced tomatoes, avocado slices, pickled jalapeños, and chimichurri. Serve with sour cream.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
