Desayuno Carne Asada
This is what we call spicing up breakfast!
1 oz fresh arugula
3 oz marinated carne asada skirt steak
2 oz pico de gallo or fresh tomato salsa
1 large egg, fried over easy
1 oz chimichurri sauce
1 oz Queso Fresco, crumbled
2 Serrano peppers
¼ C orange Juice, fresh squeezed
¼ C lime Juice, fresh squeezed
2 Tbsp apple cider vinegar
1 C extra virgin olive oil
1 Tbsp kosher salt
2 tsp black pepper
3 lb skirt steak, cleaned and trimmed, cut into 3 oz pieces
1 bunch curly parsley
1 bunch cilantro
6 sprigs of mint
¼ C red wine vinegar
¼ C water
1 Tbsp minced garlic
1 tsp kosher salt
½ tsp black pepper
2 tsp cumin, ground
½ C extra virgin olive oil
1.) Add all ingredients into a blender and blend until smooth.
2.) Add trimmed steak and marinade into a sealed bag and coat completely. Store refrigerated overnight.
1.) Add all ingredients except the olive oil to a blender and combine.
2.) Slowly add in the olive oil while blending to emulsify.
Desayuno Carne Asada Assembly
1.) Place the marinated skirt steak onto a hot charcoal grill and cook to medium rare (about 5-7 minutes). Remove and allow to rest for about 3-5 minutes before slicing into ¼-inch strips, against the grain of the meat.
2.) In a non-stick sauté pan, melt 1 tsp of butter and crack the egg once melted and hot. Cook over easy.
3.) Split and toast Thomas’® English Muffin and place onto serving dish.
4.) Build the sandwich by first adding arugula to the bottom half of the English Muffin, then the sliced steak, pico de gallo, fried egg, chimichurri sauce and crumbled queso fresco. Top it off with the top of the toasted English Muffin.