Disclosure: This post is sponsored by the Certified Angus Beef® brand in conjunction with a social media campaign through Sunday Supper LLC. All opinions are my own.
Come on, you know you’d rather have this than a protein bar.
A hearty breakfast featuring beef delivers more than just satisfying flavor. Beef supplies ten essential nutrients that help keep you energized and focused throughout the day. In addition to being a high-quality source of complete protein, it provides vitamin B12 to support healthy brain function, selenium to help protect cells, zinc for immune health, and niacin to assist with energy metabolism.
Beyond those, beef contributes vitamin B6, phosphorus, choline, iron and riboflavin — a combination that makes this dish truly a breakfast of champions. When paired with fresh vegetables, eggs and tortillas, you get a balanced morning meal that’s both nutritious and delicious.
This recipe uses Certified Angus Beef® flank steak. Flank comes from the belly area and is a popular choice for quick, flavorful grilling. It’s commonly used in fajitas because it cooks quickly and slices up tender when prepared properly. If you prefer, skirt steak is an acceptable alternative with a similar flavor profile.
Before grilling, the steak and vegetables are lightly coated with canola oil and a simple Mexican-style seasoning blend. The seasoning is quick to mix from basic pantry spices, but you can also use a pre-mixed Mexican or fajita seasoning if you have one on hand. The oil helps the seasonings adhere and promotes even charring on the grill.
Grill the steak over medium-high heat for about 15 minutes total, turning once, to reach a perfect medium-rare. If you plan to prepare the beef ahead of time and reheat it during busy mornings, aim for medium-rare initially — reheating in a skillet or microwave will cook it a bit more and you’ll avoid overcooking.
For the beefy salsa, grill a selection of vegetables alongside the steak. Use a bell pepper, a pasilla (poblano) pepper and a white onion for sweet, smoky flavor. If you enjoy heat, add a few jalapeños to the fire. Cherry tomatoes make a bright, juicy base for the salsa; because they can slip through grill grates, place them in a vegetable basket or on a sheet of foil so they can char without falling through.
Once the steak rests and the vegetables are nicely charred, slice the beef into bite-sized cubes and dice the peppers and onions. Combine the grilled tomatoes, diced vegetables and sliced steak in a large bowl, then stir in a 10-ounce can of enchilada sauce to bind the mixture. Enchilada sauce is available in mild, medium and hot varieties; choose the level of heat that fits your family’s preference.
You can refrigerate the beefy salsa for quick reheating later, or build the huevos rancheros right away. To prepare the eggs, heat a skillet over medium-high and add two teaspoons of canola oil. Fry the eggs in batches — four at a time if your skillet permits — until the whites are set but the yolks remain runny, or cook to your preferred doneness.
Warm the flour tortillas briefly on the grill, in a dry skillet or in the microwave. To assemble, place a warm tortilla on a plate, spoon a generous portion of the beefy salsa over it, sprinkle with shredded Colby-Jack cheese, and top with a fried egg. Finish with a sprinkle of chopped fresh cilantro, a dash of hot sauce and a pinch of salt and pepper to taste.
This combination balances rich, savory steak with charred vegetables, tangy enchilada sauce and the comforting richness of a fried egg. It’s an excellent make-ahead option: prepare the beefy salsa on the weekend and reheat portions during the week for fast, satisfying breakfasts. Whether enjoyed on a relaxed morning or served to fuel a busy day, these huevos rancheros offer far more nutrition and culinary pleasure than a typical protein bar.
Huevos Rancheros with Beefy Salsa
Ingredients
Seasoning
- 2 tsps kosher salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp ground cumin
- 3 tbsp canola oil
- 2 lbs Certified Angus Beef® flank steak
- 1 bell pepper
- 1 pasilla (poblano) pepper
- 1 white onion
- 2 cups cherry tomatoes
- 10 oz enchilada sauce
- 2 tsps canola oil (for eggs)
- 8 eggs
- 8 flour tortillas
- 1/2 cup shredded Colby-Jack cheese
- 2 tbsp fresh cilantro, chopped
- Hot sauce, to taste
Instructions
- Combine all seasoning ingredients in a small bowl. Rub the flank steak and the vegetables with canola oil, then sprinkle with the seasoning mixture so everything is evenly coated.
- Preheat the grill to medium-high, about 375°F (190°C). Grill the steak for roughly 15 minutes, turning once halfway through. Remove the steak and let it rest for 5–10 minutes before slicing into cubes.
- Grill the bell pepper, pasilla and onion for about 15 minutes, until the skins are charred. Remove and dice the vegetables.
- Place a vegetable basket or foil on the grill, add the cherry tomatoes and grill until they begin to burst, about 5 minutes. Remove from the grill.
- In a large bowl, combine the grilled tomatoes, diced vegetables, cubed steak and the enchilada sauce. Stir until well mixed. This is your beefy salsa; refrigerate if preparing ahead.
- Heat a skillet over medium-high heat and add 2 teaspoons of oil. Fry the eggs in batches — cook four at a time — until the whites are set and yolks are at your preferred doneness. Repeat with remaining eggs.
- Warm the tortillas on the grill or in a skillet for about 30 seconds per side.
- To assemble, place a warmed tortilla on a plate, spoon on beefy salsa, sprinkle with shredded cheese, and top with a fried egg. Garnish with chopped cilantro, hot sauce and a pinch of salt and pepper.
Nutrition
Nutrition information is automatically calculated and should be used only as an approximation.