Tacos are, inarguably, one of humankind's greatest triumphs. I don't know who first thought to wrap simple, flavorful ingredients in a warm tortilla and top them with a fresh, tangy, fiery sauce, but he or she was a culinary genius. Breakfast tacos are a great way to make sure that you can eat tacos not once, not twice, but three times a day. You can WAKE UP to tacos. It's a beautiful world, people.
Should you tire of eating tacos morning, noon and night (not possible, but whatever), you can refresh your palate with a salad that will actually fill you up. That's because this salad is topped with steak and potatoes. In Pittsburgh, a salad isn't a salad unless it's topped with French fries and a sliced steak. The real deal is typically made with iceberg lettuce, tomatoes, and bleu cheese, so my recipe sticks mostly to the original but adds a few special surprises into the mix to add more flavor and more good-for-you stuff. I swapped the French fries for roasted sweet potatoes, and used kale as my lettuce base. The result was classic steak salad goodness, amped up nutritionally.
Whether you're in a tacos-for-breakfast mood, or you just want a salad that won't leave you starving two hours later, these recipes deliver. They're both super easy, nutritious, and tasty as all get-out. Enjoy and happy cooking!
BREAKFAST TACOS (makes 3 large breakfast tacos)
4 scrambled eggs
1 teaspoon butter
1/4 cup shredded pepper jack cheese
3 flour tortillas (taco size)
1/2 can black beans
1 green bell pepper, small dice
1/2 small onion, small dice
1 tsp. olive oil
1 tsp. cumin
1/2 avocado, sliced
salsa for topping
optional: sour cream, hot sauce, cilantro, etc.
1. Heat the olive oil in a large pan over medium high heat. Add the onions and green peppers and saute about 5 minutes, until the veggies are getting soft. Add the black beans and the cumin and saute for another 2-3 minutes. Turn heat to low, keep warm, and set aside.
2. Heat a nonstick pan over medium heat. Add the butter, then add the whisked eggs. Season with a little salt and pepper. Cook, stirring occasionally, till the eggs are about 80% set. Sprinkle the cheese on top of the eggs and flip an other empty pan over the egg pan to make a lid, so the heat is trapped and the cheese melts (this should only take about 1-2 minutes). Remove eggs from heat and set aside.
3. While the eggs are cooking, warm the tortillas in the microwave (or just broil them in the oven for a minute or two). Place a tortilla on a plate. Top with the beans/veggies, then the eggs/cheese, then top with avocado, salsa, and any other toppings you want. Enjoy!
PITTSBURGH STEAK SALAD
1/4 to 1/2 lb. ribeye steak per person (depending on how hungry people are)
1 T. olive oil
salt and pepper
1 medium sweet potato, peeled and sliced into sticks
1 T. coconut oil
1 cup fresh kale leaves per person
1 boiled egg per person, halved
1 cup frozen fire-roasted corn
1/2 onion, sliced very thinly
handful fresh cilantro leaves, minced
1 small ripe tomato per person
6-7 slices cucumber per person
salad dressing of your choice
crumbled bleu cheese
1. Preheat the oven to 400 degrees. Place your sweet potatoes on a baking sheet lined in parchment paper, and toss with the coconut oil and some salt and pepper. Roast for about 15-20 minutes, until tender. Set aside.
2. In a large pan, heat the olive oil over medium high heat. Saute the onion slices for about 5 minutes, until they're beginning to get translucent. Add the corn and cilantro and season with a little salt and pepper. Toss together and cook for about 3-4 more minutes. Set aside.
3. Bring your steaks to room temperature. Preheat a nonstick pan over high heat–you want to give the steaks a really nice sear. Season the steaks well with salt and pepper. When the pan is screaming hot, place your steaks in the pan. Do not move or touch the steaks for about 3-4 minutes. Flip your steaks over and let them cook on the other side. For a one-inch thick steak, this should yield a medium-rare cook, but cook it more if you want to. Set the steak aside to rest for 10 minutes, then slice it 1/2" thick.
4. Tear or chop your kale into small pieces, then massage it with your hands lightly until it loses its cloudy color and becomes a deep green (don't over-massage it or it will wilt). Place the kale in the salad bowls.
5. Top the salad with a scoop of corn, sliced cucumber, sliced tomatoes, the boiled egg, the roasted sweet potato, the sliced steak, and finally the bleu cheese. Drizzle dressing over the top. Enjoy!