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Steak and Egg Breakfast Nachos with Cilantro Lime Salsa

Prep Time: 15 Minutes
Cook Time: 30 Minutes
Serves 2-4


Main cut: Thomas Farms Grass Fed Sirloin Steak
Alternative Cuts: Ribeye Steak, Flank Steak, Strip Steak
2 Cups Tortilla Chips
1 Green Bell Pepper, Diced
1 Red Onion, Diced
1 Jalapeno, Diced
1/2 Cup Corn
1/2 Cup Shredded Cheddar Cheese
2 Eggs
Salt and Pepper to Taste

For the Cilantro Lime Salsa

4 Limes, Juiced
1 Cup Cilantro, Roughly Chopped
2 Large Garlic Cloves
1 Jalapeno
1 Tbsp Olive Oil
Salt and Pepper to Taste
1. Set oven to 375°F. In a cast iron skillet, place in layers of tortilla chips, peppers, onions, corn and shredded cheese. Set aside.2. To make the salsa: place the garlic, jalapeno, olive oil, lime juice and cilantro in a food processor and blend on medium for 1-2 minutes. Add salt and pepper if desired.3. Season the sirloin with salt and pepper, then place in a preheated pan. Sear on both sides for 3-4 minutes then add 1/2 cup of salsa to pan. Baste the steak in the salsa for 2 minutes, then remove from pan. Let rest for 10 minutes, then slice.4. Crack two eggs over the layered chips, and pour the salsa over the chips and eggs. Bake for 12-15 minutes, then take the skillet out of the oven. Place the sirloin on top and drizzle with remainder of salsa.

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