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 a vibrant chimichurri sauce. Perfect for a weekend brunch or special occasion, this dish balances 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 Sauce:
- 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 of 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, then slice into bite-sized pieces.
- Scramble the Eggs:
- Whisk eggs with the 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, or 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 vibrant and satisfying breakfast masterpiece!
Breakfast Nachos with Steak and Chimichurri: A Gourmet Morning Delight
Breakfast is often considered the most important meal of the day, and for a good reason—it sets the tone for the rest of your day. If you’re tired of the same old routine of cereal or toast, it’s time to shake things up with a dish that is as visually stunning as it is flavorful. Enter Breakfast Nachos with Steak and Chimichurri, a recipe that perfectly blends indulgence and nutrition to elevate your mornings. This fusion dish combines the bold, hearty flavors of steak with the freshness of chimichurri sauce, ensuring every bite is a burst of delight. It’s a recipe designed for weekends, special occasions, or when you simply want to treat yourself.
A Fusion of Cultures on a Plate
At its core, this dish is a celebration of culinary fusion. Nachos, a classic Mexican comfort food, form the base, lending their crispy texture and hearty character. Layered atop them is tender steak seasoned with cumin and pepper, bringing a smoky, savory depth. The chimichurri sauce—a vibrant green condiment hailing from Argentina—adds a zesty, herbaceous punch that beautifully complements the rich elements of the dish. Together, these elements create a breakfast experience that feels decadent yet balanced.
The Role of Chimichurri: A Star Player
Chimichurri sauce is a game-changer in this recipe. Made from fresh cilantro, parsley, garlic, and olive oil, it adds a bright and tangy contrast to the savory components. Its bold flavor profile is further enhanced by red wine vinegar and a touch of crushed red pepper, lending subtle heat. Chimichurri doesn’t just elevate the taste; it also introduces an array of nutrients from the fresh herbs. Its versatility means you can make it ahead of time and use it in other dishes, such as grilled chicken, fish, or roasted vegetables.
Steak for Breakfast? Absolutely!
Steak at breakfast might seem unconventional, but it’s an inspired choice. Protein-packed and flavorful, it anchors the dish with its robust texture and taste. The flat iron steak used in this recipe is tender, quick to cook, and perfect for slicing into bite-sized pieces. When seasoned with ground cumin and black pepper, the steak achieves a depth of flavor that pairs beautifully with the other ingredients. Resting the steak after cooking ensures that the juices redistribute, resulting in a moist and flavorful addition to your nachos.
Eggs: The Breakfast Classic Reimagined
Scrambled eggs add a familiar comfort to these nachos, acting as a bridge between the indulgent steak and the crispy tortilla chips. Lightly seasoned and cooked until just set, the eggs maintain a fluffy texture that blends seamlessly with the melted cheese. Eggs are a breakfast staple for a reason—they’re nutritious, versatile, and universally loved. Here, they lend a creamy richness that makes each bite of nachos even more satisfying.
Building Layers of Flavor
The assembly of these breakfast nachos is where the magic happens. The layering process ensures that every bite is a symphony of flavors and textures. Starting with a foundation of tortilla chips, the ingredients are strategically added in two layers to guarantee an even distribution. Beans bring earthy undertones and additional protein, while shredded Mexican cheese melts into gooey perfection under the broiler. Toppings like diced tomatoes, avocado slices, and pickled jalapeños introduce freshness, creaminess, and a hint of tangy heat, balancing the richness of the steak and eggs.
A Feast for the Eyes and the Palate
Part of what makes this dish so special is its visual appeal. The vibrant colors of the chimichurri, tomatoes, and avocado contrast beautifully with the golden tortilla chips and melted cheese. Whether you’re serving these nachos for brunch with friends or as a treat for yourself, they’re guaranteed to impress. The dish’s bold presentation is only matched by its incredible taste, making it a conversation starter and a memorable dining experience.
Customization: Make It Your Own
One of the best aspects of this recipe is its adaptability. You can easily tailor it to suit your preferences or dietary needs. Swap the steak for grilled chicken, tofu, or plant-based meat for a vegetarian or vegan option. Add sautéed peppers and onions for extra vegetables, or experiment with different cheeses to suit your palate. The possibilities are endless, allowing you to create a dish that’s uniquely yours.
Perfect for Any Occasion
While these nachos are an ideal choice for a leisurely weekend brunch, they’re versatile enough to fit other occasions. They make a festive addition to holiday breakfasts, a hearty dish to share at gatherings, or a quick dinner option when you’re craving comfort food. With a total prep and cook time of just 25 minutes, this recipe strikes the perfect balance between convenience and gourmet flair.
Conclusion: Breakfast Reinvented
Breakfast Nachos with Steak and Chimichurri are more than just a meal—they’re an experience. By combining the hearty elements of steak and eggs with the zesty freshness of chimichurri and the crunch of tortilla chips, this dish redefines what breakfast can be. It’s a celebration of bold flavors, vibrant colors, and the joy of starting your day with something truly special.
Whether you’re sharing it with loved ones or treating yourself, this recipe is sure to become a favorite in your breakfast repertoire. So why settle for the ordinary when you can indulge in something extraordinary? Try these nachos for your next brunch and savor the perfect blend of comfort and sophistication.
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Breakfast Nachos with Steak and Chimichurri
- 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 a vibrant chimichurri sauce. Perfect for a weekend brunch or special occasion, this dish balances 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 Sauce:
- 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 of 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, then slice into bite-sized pieces.
- Scramble the Eggs:
- Whisk eggs with the 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, or 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