Cooking with beef: Baja sunrise steak and eggs

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Smoky, citrus flavors brighten up your morning. Simply layer toasted tortillas, sliced steak, salsa and avocado for wide-awake senses.

  • Total Recipe Time: 30 to 35 minutes
  • Makes 4 servings


  1. 4 beef Eye of Round Steaks, cut 3/4-inch thick (about 4 ounces each)
  2. 1 cup thick and chunky salsa, divided
  3. 1/2 cup fresh orange juice
  4. 1/4 cup chopped fresh cilantro
  5. 2 tablespoons chipotle chili powder
  6. 1 tablespoon plus 1 teaspoon orange peel, divided
  7. 4 large eggs
  8. Salt and pepper
  9. 4 medium whole wheat or multigrain tortillas, toasted
  10. 1 medium avocado, sliced
  11. Lime wedges (optional)


  1. Combine 1/2 cup salsa, orange juice, cilantro, chili powder and 1 tablespoon orange peel in small bowl. Place beef steaks and salsa mixture in food-safe plastic bag; turn steaks to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.
  2. Remove steaks from marinade; discard marinade. Heat large nonstick skillet over medium heat until hot. Place steaks in skillet; cook 11 to 13 minutes for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
  3. Meanwhile, cook eggs as desired. Keep warm.
  4. Combine remaining 1/2 cup salsa and 1 teaspoon orange peel. Carve steaks into thin slices; season with salt and pepper, as desired. Evenly place steak slices and egg on each tortilla. Top with salsa mixture and avocado slices. Serve with lime wedges, if desired.

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