Sunday, September 9, 2007

Steak and Egg Fajitas

Coffee: first priority, before fridge is opened or knife is touched.

Pico de gallo: two small tomatoes (seeded), half an onion, one of those peppers that aren't jalapeƱos (also seeded), and a fistful of cilantro. Fine chop. Pinch of salt.

Steak: salt and pepper a hunk of leftover skirt while you melt two tbsp. butter with a splash of olive oil over medium-high heat. When the butter is done foaming, throw your steak into the pan and cook it for about 4 minutes on each side. Internal temperature should be between 120 and 130 degrees F. Let rest while you finish cooking.

Flour tortillas: two of them, on a plate, in a warm oven, warming.

Eggs: Fry them.

Guacamole: wish you had some avocados, because if you did you'd mash one with some of your pico de gallo and a little lime juice. But you don't, and that's ok.

Steak again: before plating, slice across the grain into fajita-appropriate bits.

Take your plate out on the porch and enjoy the cool morning breeze while you eat.



Ed Bruske said...

my kind of breakfast

Rob said...

Hell, yes. Breakfast (if you haven't noticed) is the meal that I really love putting a lot of effort into, especially if it's just for me.