Steak Breakfast Tacos

• 110 g raw Sirloin steak, thinly sliced (3.9 oz raw)
• 1 g Chili powder (⅓ tsp)
• 0.7 g Ground cumin (⅓ tsp)
• 0.8 g Salt (⅛ tsp)
• 0.3 g Black pepper (⅛ tsp)
• 3 g Vegetable oil spray (⅔ tsp)
• 100 g (2 large eggs) Eggs
• 75 g (3 small tortillas) Small corn tortillas
• 15 g Reduced-fat cheddar, grated (0.5 oz)
• 30 g raw Avocado, sliced (1.1 oz raw)
• 40 g Salsa (1.4 oz)
• 3 g raw Fresh cilantro (3 tbsp chopped)

You'll need: Non-stick frying pan, Spatula, Bowl, Cutting board and knife.

Method

1. Slice and season the steak

   Slice the steak into thin strips against the grain. Then scrub the board, knife and your hands with soap before you touch anything else. Toss it with the chili powder, cumin, half the salt and the pepper.

   Slicing against the grain is what makes thin steak tender, so look for the long muscle lines.

2. Sear the steak

   Spray the pan with the oil and heat over high until very hot. Sear the steak strips for 2–3 minutes, stirring once, until browned and at least 63°C (145°F). Move them to a plate.

   Cook in one layer. A crowded pan steams the steak gray instead of browning it.

3. Scramble the eggs

   Wipe out the pan. Beat the eggs with the rest of the salt and cook over medium heat, folding gently for 1–2 minutes, until fully set but still soft.

   Fold slowly over medium heat. Big soft curds stay tender even when fully set.

4. Warm the tortillas

   Warm the tortillas in a dry hot pan for about 20 seconds on each side, until soft and flecked with brown.

   Keep them wrapped in a clean towel until the fillings are ready.

5. Fill the tacos

   Divide the eggs and steak between the tortillas. Top with the cheddar, avocado, salsa and cilantro.

   Put the cheddar on while the eggs are hot so it softens.

Swaps

• Sirloin steak, thinly sliced → Flank steak, thinly slicedMore beefy flavor and cheaper; slice it even thinner.
• Avocado, sliced → Extra salsa and a spoon of nonfat Greek yogurtAbout 40 kcal fewer and still creamy.