Steak and Eggs Migas

Total Time:
1 hr 55 min
1 hr 10 min
5 min
40 min

4 servings

  • Steak Rub:
  • 1 tablespoon light brown sugar
  • 1 tablespoon espresso powder
  • 2 teaspoons chile de arbol powder
  • 2 teaspoons ground coriander
  • 2 teaspoons ground cumin
  • 2 teaspoons granulated garlic
  • 2 teaspoons ground ginger
  • 2 teaspoons granulated onion
  • 2 teaspoons dried oregano
  • Steak:
  • Two 8-ounce hanger steaks
  • 1 tablespoon EVOO, plus more for the pan
  • 2 limes, halved
  • Salsa:
  • 2 tablespoons fresh cilantro, finely chopped
  • 3 medium plum tomatoes, seeded and diced
  • 1 clove garlic, finely chopped
  • 1 small jalapeno, seeded and finely chopped
  • Kosher salt and freshly ground black pepper
  • Hot sauce, for seasoning
  • Eggs Migas:
  • 8 corn tortillas
  • 1 tablespoon cold unsalted butter
  • 8 large eggs, beaten
  • Kosher salt and freshly ground black pepper
  • 1 bunch fresh cilantro, finely chopped
  • 1 bunch spring onions, thinly sliced on the bias
  • For the steak rub: Combine the sugar, espresso powder, chile de arbol powder, coriander, cumin, granulated garlic, ginger, granulated onion and oregano in a small bowl until well mixed.

  • For the steak: Pound the steaks with a meat mallet to an even thickness. Coat the steaks with the oil and then rub with the steak rub. Heat a large cast-iron skillet over high heat until very hot. Add enough oil to coat the pan. Place each steak in the hot pan and cook until browned, about 4 minutes per side for medium rare. Remove from the heat and allow to rest 5 minutes before slicing on the bias.

  • Reduce the heat to medium-high. Place the limes cut-side down in the hot pan and cook until slightly charred, 3 to 5 minutes. Remove from the heat and set aside until ready to serve.

  • For the salsa: Place the cilantro, tomatoes, garlic and jalapeno in a medium bowl and stir to combine. Add salt, pepper and hot sauce to taste.

  • For the eggs migas: Heat the tortillas directly over a flame or on a grill pan over high heat until heated through and just beginning to brown, about 1 minute per side. Remove from the heat. Slice the tortillas in half and then into 1/2-inch strips (the length of the strips will vary). Set aside.

  • To a nonstick pan over medium heat, add the cold butter and cook until melted. Add the eggs and scramble slightly until beginning to come together but still runny, about 2 minutes. Add the tortilla strips and mix, cooking until the eggs reach desired consistency, 2 to 5 minutes. Season with salt and pepper.

  • Top the sliced steak with some eggs and sprinkle with the chopped cilantro and spring onions. Serve with the salsa and charred limes on the side.

  • Special equipment: a meat mallet

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