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
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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 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