Popular
Latest From the Show
How To Make Steak and Eggs Rancheros By Rachael
Q&A with Organizational Pro Peter Walsh + Dermatologist Shares A…
Actor Hank Azaria + Freezer Meals + Artichokes 2 Ways with Rach
See Inside Barbara Corcoran's Stunning NY Apartment + It's Steak…
How to Make Chicken and Lobster Piccata | Richard Blais
Donnie Wahlberg Spills Details About NKOTB's First Ever Conventi…
Donnie Wahlberg + Jenny McCarthy Say Rach Is Such a "Joy" + Look…
The Best Moments From 17 Seasons of the Show Will Make You Laugh…
How to Make Crabby Carbonara | Rachael Ray
Rach Chats "Firsts" In Flashback From Our First Episode Ever In …
How to Make Apple-Cider Braised Pork Chop Sandwiches with Onion …
Rach's Chef Pals Say Goodbye to Show in Surprise Video Message
How to Make Sesame Cookies | Buddy Valastro
How to Make Tortilla with Potatoes, Piquillo Peppers and Mancheg…
How to Make Shrimp Burgers | Jacques Pepin
How to Make Spanakopipasta | Rachael Ray
Andrew McCarthy Chokes Up Discussing Emotional Trip to Spain wit…
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Andrew McCarthy Teases Upcoming "Brat Pack" Reunion Special
Michelle Obama Toasts Rach's 17 Years on the Air With a Heartfel…
Whether this is breakfast-for-dinner or just an extra-special hearty morning meal, steak and eggs have never tasted so good.
Ingredients
For the rancheros sauce:
- 1 tablespoon olive oil or safflower oil
- 1 small yellow onion, finely chopped
- 1 jalapeno pepper, seeded and finely chopped
- 2 cloves garlic, finely chopped or grated
- Salt and pepper
- 1 teaspoon chili powder, 1/3 palmful
- 1 teaspoon ground cumin, 1/3 palmful
- 1 teaspoon ground coriander, 1/3 palmful
- One 15-ounce can fire-roasted diced tomatoes, drained
- 1 cup tomato sauce
- 1 tablespoon pureed or finely chopped chipotle in adobo, or to taste
- A pinch of ground cinnamon, a scant 1/8 teaspoon
- A pinch of sugar or a scant drizzle of honey
- 1 small lime, juiced
For the steak and eggs:
- Four 6-8 ounce portions strip steak, flank steak or boneless rib eye (1 ½ to 2 pounds), ¾-1 inch thick
- Salt and pepper
- 4 corn tortillas
- Cooking spray
- 1 cup Pepper Jack cheese, shredded
- 1 tablespoon safflower or olive oil
- One 14-ounce can vegetarian spicy refried beans
- Hot sauce
- 1 tablespoon butter
- 4 large eggs
For the garnishes:
- Pickled jalapeno pepper rings
- Cilantro leaves
- Chopped chives or thinly sliced scallions
- Wedges of lime, to pass with steak
Yield
Serves: 4
Preparation
For the rancheros sauce, in a saucepot, heat oil, 1 turn of the pan, over medium heat. Add onion, jalapeno, garlic, salt and pepper, then partially cover and sweat until very tender. Add dry spices and stir, add fire-roasted tomatoes, tomato sauce and chipotle puree, then cinnamon and honey to taste and lime juice to serve.
Preheat oven to 400˚F.
For the steak and eggs, bring beef to room temperature. Pat dry and season with salt and pepper. Preheat a large cast-iron skillet or griddle pan over medium-high heat.
Spray the corn tortillas lightly on each side with oil and bake on baking sheet to crisp and light golden. Remove once light golden and top with cheese, put back into the oven until cheese is melted.
Add beef to pan and cook steaks in a tablespoon of oil, 1 turn of the pan, about 8 minutes for medium rare, 7 for rare and 10 for medium well. Serve steaks whole or rest them and slice on an angle.
Heat beans in a small pan over medium heat with a splash of water to thin them a bit and add some cayenne pepper sauce to taste.
Heat a large skillet over medium heat, melt butter, add 4 eggs and cover pan. Cook eggs to desired doneness.
To serve, top each tortilla with beans, then sauce and an egg. Garnish with jalapeno peppers, cilantro, chives or scallions, and serve steak alongside a wedge of lime and more hot sauce to pass.