This post may contain affiliate links which help support Girls Can Grill.
Disclosure: This post is sponsored by the Certified Angus Beef ® brand in conjunction with a social media campaign through Sunday Supper LLC. All opinions are my own.
Come on, you know you’d rather have this than a protein bar.
Beef has 10 essential nutrients that can help you get through the day. Along with being a healthy source of protein, it’s also packed with vitamin B-12 which maintains brain function, selenium which protects your cells, zinc which is good for immune system and niacin for energy.
Add to that B-6, phosphorus, choline, iron and riboflavin, and this is a breakfast of champions.
This recipe uses Certified Angus Beef ® brand flank steak, which comes from the belly of the cow. It’s the cut that is often used in fajitas because it cooks quickly and is nice and tender. You could also use skirt steak as an alternative.
Before grilling the meat, rub it down with oil and seasoning. This recipe includes a quick Mexican seasoning blend. If you don’t feel like making your own, feel free to grab a pre-mixed blend.
After about 15 minutes on the grill, the beef will be a perfect medium rare. If you’re planning to make this dish ahead of time, so you can reheat it on busy mornings, I don’t recommend cooking it longer than that because when you reheat it in the microwave or a skillet, it will cook a little more.
To make the beefy salsa, throw a few veggies on the grill next to the steak. Start with a bell pepper, pasilla (poblano) pepper and an onion. If you like heat, add a few jalapenos to the mix.
You can’t have salsa without tomatoes, but grilling them can be a little challenging. I recommend using a vegetable grill basket, so they don’t slip through the grates.
Once everything is grilled up and ready, slice the beef, dice the peppers and onions, and combine them in a big bowl with a can of enchilada sauce. Enchilada sauce comes in mild, medium and hot. My family prefers the added kick you get with the hot sauce, but go with your preferred heat level.
At this point, you can save the beefy salsa for later or you can start piling up your rancher’s eggs AKA huevos rancheros.
Fry up your eggs in a hot skillet with a bit of canola oil. Then, heat up some flour tortillas on the grill, in a skillet or in the microwave.
Top the warm tortilla with beefy salsa, shredded cheese and a fried egg. Garnish with a little cilantro, hot sauce and a pinch of salt and pepper.
See I promised you this would be better than a protein bar.
Huevos Rancheros with Beefy Salsa
- 2 tsps kosher salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp ground cumin
- 3 tbsp canola oil
- 2 lbs Certified Angus Beef brand flank steak
- 1 bell pepper
- 1 pasilla pepper
- 1 white onion
- 2 cups cherry tomatoes
- 10 oz enchilada sauce
- 2 tsps canola oil
- 8 eggs
- 8 flour tortillas
- 1/2 cup shredded colby jack cheese
- 2 tbsp fresh cilantro, chopped
- hot sauce
- Combine all of the seasoning ingredients. Rub the steak and veggies with canola oil and seasoning.
- Heat the grill to medium high (around 375F degrees). Grill the steak about 15 minutes, flipping half way through. Remove from grill. Let rest 5-10 minutes. Slice into cubes.
- Grill vegetables around 15 minutes, until they are charred. Remove from grill and dice.
- Place a veggie basket on the grill. Add the tomatoes. Grill until they start to pop, around 5 minutes.
- In a large bowl, combine the grilled tomatoes, sliced steak, diced vegetables and enchilada sauce.
- Heat a skillet over medium-high heat. Add 2 teaspoons oil. Add 4 eggs at a time. Cook until the whites are cooked through. Repeat with the remaining 4 eggs.
- Heat tortillas on the grill for about 30 seconds per side.
- Place a tortilla on a plate. Top with beefy salsa and cheese. Add a fried egg. Garnish with cilantro and hot sauce.
Nutrition information is automatically calculated, so should only be used as an approximation.