I love, love, love breakfast. I think it’s my favorite meal of the day. I used to cook big breakfasts on weekends but haven’t had a lot of time lately due to really EARLY basketball games. Last Saturday, we had a game scheduled at the positively late hour of 9 a.m., so I had time to cook breakfast. I was really excited because I’d been eyeing a local restaurant’s pictures of their brunch steak and eggs for weeks and practically salivating over my computer screen. I had to try it for myself.
That’s all I can say. That, and I didn’t need to eat again the rest of the day. I had some of Brookshire’s homemade tortillas I served on the side, and my boys ended up making breakfast burritos with their steak, eggs and tortillas.
With sirloin steak on sale this week, you can enjoy this dish for breakfast, dinner or both!
Southwest Steak and Eggs
1 sirloin steak, about one pound
2 Tbs olive oil
2 Tbs McCormick’s Montreal Steak Seasoning
1 green bell pepper
1 poblano pepper
1 large white onion, chopped
6 large egg
1 Tbs sour cream
Rub sirloin steak on both sides with olive oil and sprinkle with McCormick’s Montreal Steak Seasoning. Prepare grill to medium-high heat and grill steak until medium, about 4 minutes each side. Do not slice, let rest.
Char green bell pepper and poblano pepper over a gas flame, your grill or in your oven. Place inside a brown paper bag and let steam for 5 minutes. Skin should peel off easily. Chop.
Sauté onion in a nonstick pan sprayed with cooking spray until translucent and beginning to brown. Toss in peppers, and warm through.
Crack eggs in a bowl and whisk together with sour cream, adding salt and pepper to taste.
Pour eggs into nonstick pan with peppers and cook until soft scrambled.
Slice steak on the diagonal. Place slices of steak on plate, top with egg mixture.
Nutritional Information: Calories per Serving: 413, Calories from Fat: 201, Fat: 22 g, Cholesterol: 382 mg, Sodium: 185 mg, Carbohydrates: 7 g, Fiber: 1 g, Sugars: 4 g, Protein: 45 g