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
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- 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