Description

Indulge in a delightful Blackstone Steak and Eggs! This simple yet satisfying meal is perfect for a weekend brunch or a hearty dinner. Juicy outside skirt steak, perfectly cooked eggs, and warm tortillas create a flavor explosion. Topped with creamy avocado, a squeeze of lime, and a hint of jalapeño, it’s a vibrant and delicious dish everyone will love. Enjoy this quick and easy recipe for a truly memorable meal!

Ingredients

Scale

1 lb Outside Skirt Steak
2 tbsp Butter
1 tbsp Avocado Oil
SPG Seasoning (or Salt, Pepper, and Garlic)
2–4 Fresh Farm Eggs
4–6 Warm Tortillas
1–2 Jalapeños, thinly sliced
1 Lime, cut into wedges

Instructions

Season the outside skirt steak generously with SPG seasoning (or salt, pepper, and garlic).
Heat butter and avocado oil on a Blackstone griddle over medium-high heat.
Cook the steak to your desired doneness, flipping halfway through. (Approx. 3-4 minutes per side for medium-rare).
While the steak is cooking, fry the eggs to your liking.
Warm the tortillas on the griddle or in a microwave.
Slice the steak into strips.
Assemble your meal: Place steak, eggs, and tortillas on a plate.
Top with avocado slices, sliced jalapeños, and a squeeze of fresh lime juice.

Notes

For extra flavor, marinate the steak for 30 minutes before cooking. You can substitute avocado with guacamole. Leftover steak and eggs can be stored in the refrigerator for up to 3 days. Serve with your favorite salsa or hot sauce.

Prep Time: 5 minutes
Cook Time: 10 minutes
Category: B
Method: Griddle Cooking
Cuisine: American

Keywords: steak, eggs, breakfast, brunch, easy, quick, griddle