Steak, scrambled eggs, black beans, and melted cheese layered over tortilla chips, finished with fresh toppings and chimichurri.
Finish the hot layers before adding toppings
Prepare the herbs and vegetables first, then cook the steak and eggs. Add the avocado, tomatoes, and sauce after broiling so they stay fresh.
Breakfast Nachos
Steak-and-egg nachos with black beans, melted cheese, fresh toppings, and cilantro-parsley chimichurri.
Ingredients
Chimichurri
- ¾ Cup Cilantro leaves and tender stems packed fresh
- ½ Cup Flat-leaf parsley leaves and tender stems packed fresh
1 Clove Garlic coarsely chopped- 1½ Tbsp. Red Wine Vinegar
- ¼ Tsp. Crushed Red Pepper
- ¼ Tsp. Kosher Salt
- ¼ Cup Extra Virgin Olive Oil
Nachos
- 1 8 oz. Flat Iron Steak patted dry
- ¾ Tsp. Kosher Salt divided
- ½ Tsp. Ground Black Pepper divided
- ½ Tsp. Ground Cumin optional
- 2 Tbsp. Olive Oil
- 8 Large Eggs
- 1 11 oz. pkg. Tortilla Chips
- 2 8 oz. pkgs. Mexican cheese blend shredded
- 1 15 oz. can Black Beans drained and rinsed
- 1 Cup Plum tomatoes chopped
- 1 Large Avocado chopped
- ½ Cup Pickled Jalapeno slices drained
- ½ Cup Sour Cream or as needed
Equipment
1 Small food processor
1 Heavy skillet
1 Food thermometer
1 Broiler-safe rimmed baking sheet
Instructions
- Prepare the herbs and toppings, drain and rinse the beans, and grate the cheese if needed. Keep the sour cream chilled until serving.
- Pulse the cilantro, parsley, garlic, vinegar, crushed red pepper, and ¼ teaspoon salt from the chimichurri group in a small food processor until finely chopped. Add the ¼ cup extra-virgin olive oil and pulse to combine. Set aside.
- Season the steak with ½ teaspoon of the nacho salt, ¼ teaspoon black pepper, and the optional cumin. Heat a heavy skillet over medium-high heat, add 1 tablespoon olive oil, then sear the steak on both sides. Reduce heat as needed and cook until the thickest part reaches 145°F (63°C). Transfer to a clean board and rest 10 minutes before slicing. Time depends on thickness.
- Whisk the eggs with the remaining ¼ teaspoon each nacho salt and black pepper. Reduce the skillet to medium heat; wipe out any scorched residue. Add the remaining 1 tablespoon olive oil and scramble the eggs until set with no liquid egg remaining, reaching 160°F (71°C). Transfer to a bowl and keep warm.
- Preheat the broiler. Position a rack about 12 inches below the heat, following your oven’s broiling directions. Line a broiler-safe rimmed baking sheet with foil.
- Thinly slice the rested steak across the grain, then cut into bite-size pieces. Layer half the chips, steak, drained beans, eggs, and cheese on the sheet; repeat with the remaining halves.
- Broil just until the cheese melts and bubbles, about 2 minutes, watching continuously. Top with tomatoes, avocado, and drained jalapeños. Drizzle with chimichurri and serve immediately with sour cream.
Notes
The chimichurri has its own ¼ teaspoon salt and ¼ cup oil. For the nachos, divide ¾ teaspoon salt and ½ teaspoon pepper between steak and eggs; divide 2 tablespoons oil equally for cooking them. The 40-minute total is an estimate with preparation overlapping the steak’s rest.
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