Breakfast Steak Tacos

_{By posting this recipe I am entering a recipe contest sponsored by The Beef Checkoff and am eligible to win prizes associated with the contest. I was not compensated for my time.}

I don’t know about you, but I’m not much of a morning person, so much so that I’ve cut my get-ready-in-the-morning time to about 5-10 minutes. Having something delicious to look forward to definitely makes it worth it though! (Hello, weekends!)

As a native Californian transplanted into a whole bunch of other states (I’m in Pennsylvania this month), I hold a very firm belief that Mexican food and/or Tex-Mex can be enjoyed and devoured at pretty much any hour of the day.

Um. Yes please.

As an aspiring powerlifter (…who had to take a break from lifting life in general to study for boards), you know I’m all about the protein! <3 Lean meats are my favorite, and lean beef tends to be the only type of beef that I’ll eat.

If you remember Emily‘s guest post on a healthy diet, you’ll recall that getting enough protein per day is vital to:

• Maintaining/Achieving a healthy weight
• Supporting healthy metabolism
• Building muscle
• Reducing mindless eating by keeping you full
• Providing you with 25g protein + 10 essential nutrients in a 3 oz. serving!

Try challenging yourself to eat ~20-30g protein (e.g. lean beef!) at each meal!

Breakfast Steak Tacos

Ingredients:

• 1/2 lb tri-tip steak, thinly sliced
• 1 tbsp extra virgin olive oil
• freshly ground black pepper, to taste
• sea salt, to taste
• 1/2 tsp garlic powder or 1-2 cloves garlic, minced
• 1/2 red onion, diced/sliced
• 1 roma tomato, diced/sliced
• 2 tbsp cilantro, diced
• 1/2 cup cabbage, diced
• 1 jalapeno, sliced
• 6 flour tortillas*
• pepper jack & cheddar cheese blend (to taste)
• Tapatío hot sauce (to taste)

Instructions:

1. Add extra virgin olive oil to a hot skillet.
2. Season steak with salt, pepper, garlic, and cook until tender (~10 minutes).
3. Set steak aside and add another 2-3 tsp olive oil into the skillet. Add 2 tortillas to the skillet and heat for ~1.5 minutes, then flip and cook for another 1.5 minutes.
4. Remove tortillas and repeat with remaining tortillas.
5. Divide steak evenly between all the tortillas, and top with red onion, tomato, cilantro, cabbage, jalapeno and cheese! Drizzle with hot sauce, if desired.
6. Serve immediately!

*Note: If you want a sturdier taco, double up the number of tortillas!

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