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.

Yeah.

2 comments:

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.