Easy Pepper Crusted Skirt Steak & Breakfast Tacos
(w/Grain Free Tortillas)
Prepare the tortillas before cooking the meat and rest of the burrito ingredients. The tortilla recipe can be found HERE. Makes 4-8 tacos/burritos depending on the size of tortillas you make.
For the Skirt Steak:
1 1/2-2 pound beef or bison skirt steak
5 tablespoons fat of choice (such as TinStar Foods ghee, tallow, or lard )
3-4 tablespoons coarse ground black or mixed peppercorns
1-2 teaspoons, seasoning of choice (we used Flavor God Everything Seasoning)
1 tablespoon coarse sea salt
For The Tacos:
6-8 large eggs
1 tablespoon ghee or other fat
Any other taco fixins you like (avocado , onion, bacon, cheese, salsa...)
1. Unroll the skirt steak, removing and discarding any paper or plastic that it was rolled with. Lay it out on a cutting board then cut in half to make two wide pieces of meat (This is needed so that it will fit on your skillet). Trim up any very thin pieces on the ends. Pat dry with paper towels then cover lightly and let sit out at room temp for about 20 minutes.
2. Sprinkle your choice of seasoning and salt evenly over the topside of the meat. Rub a little fat on the skillet, then preheat over medium high heat till very hot. It should just start to smoke. Add the rest of the fat for the skirt steak and let it melt completely. Now add the cracked peppercorns and let them cook for about 2 minutes, stirring often to prevent scorching. When the peppercorns start to smell "nutty" they are ready for step three. Be careful, at this point they can scorch pretty quickly. Precooking the peppercorns a delicious, mellow and savory flavor.
3. Make sure the peppercorns are evenly spread over the surface of the pan where you will be placing the meat. Using a metal tongs, add the meat, seasoned side down to the hot skillet and press into the peppercorns. Let the meat cook for about a minute then flip over and cook on the other side for another minute or until done to your liking. A longer cooking time may be needed if you have a thicker cut of meat. Remove from the heat and let rest on a cutting board for a few minutes, then slice into long, thin strips.
For the tacos/burritos: Scramble the eggs, then place in a tortilla with steak strips and other fixins. Fold into either a taco or a burrito shape. Eat and repeat while basking in the glory that is breakfast tacos. If you don't already live in Texas, begin making plans to relocate asap.
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