A simple meal for brunch or an easy supper
SERVES: 2
PREP TIME: 10mins (+2hrs marinade)
COOKING TIME: 10mins
DIFFICULTY: simple
IDEAL FOR: midweek meals; quick meal, brunch
BUDGET: £ £
Just not in the mood for a big cook up…??
There are some days, you just don’t feel like a big meal.
Or you don’t have the energy or time to do the ‘big’ shop to fill up your cupboards.
This was the kind of day we found ourselves in, just Tim and myself (… and Bella, of course!). We also hit a jack-pot day with some warm sunshine so a heavy meal just wasn’t something either of us fancied cooking up.
Trying to re-group after summer fun
Tim and I kept saying we needed to get ourselves ‘a bit healthier’ after a very fun summer with all our family, neighbours and friends.
We’ve had the wood oven fired up most of the summer, half the neighbourhood joining us and bringing over lovely puddings or starters to chip in.
We’ve also had Nick-the-Chef-Trant (some of you may remember Nick-the-Chef from other posts) our wonderful neighbour who often comes to our kitchen and helps cook a feast for anyone who’s sat in our garden… which is usually quite a few!
The point being… we’ve eaten very well for many months now.
… so a light meal was on point.
Tacos!
In order to tick both boxes of a non-complicated and light meal, I decided on tacos. The perfect choice.
OK, so steak and egg tacos aren’t quite a salad but we’re not trying to impress anyone here. And I’m not in the mood for crunching on cold leaves and raw carrots.
So, I pulled out of the fridge a nice piece of rump cap aka Picana steak, a lovely succulent and tender cut – very popular in South America – which I wanted to use up (usually flank is my go-to on this type of recipe).
It’s not just a ‘light meal’ for two…
As I mentioned, ideally, you could use flank for this as it’s not hard on the wallet, full of flavour and perfect to slice into strips (against the grain).
If using flank, you could order approx 1 kg and bust out a meal for 6 easily.
(In this instance, I had a spare steak in the fridge so a perfect way to spread out a nice ingredient for a decent meal)
Check out the recipe below and find out how I went about my easy steak and eggs taco meal…
PS. I’ve started running again… and it hurts!
I’d love to hear what your go-to meal is when your cupboards are drying up and a quick light meal is on the cards…leave a comment to share or drop me a line
Steak and Eggs Tacos
Ingredients
- 1 rump cap (Picana)
- 4 eggs
- 4 medium flour tortilla's
- 1 handful coriander
- limes
- tabasco or hot sauce
- vegetable oil
Marinade
- 1 tblsp olive oil
- 1 tblsp red wine vinegar
- 1 tblsp worcestershire sauce
- 70 g honey
- 1 tsp paprika
- Pinch of cumin
Instructions
- The first thing to do is make the marinade and get the steak into a sealable bag so it can soak up those amazing flavours.
- You can do this in the morning and leave it in the fridge for the day so it’s ready to pull out half an hour before cooking. If you’re in a rush, try and give it 1-2hrs.
- Lay out your tacos on a large plate or individual plates, ready to be made up.
- When it’s ready, remove the meat from the marinade. Clean it and dry it. Then pop it into a hot, hot frying pan on a high heat. Cook the steak to how you like it.
- Transfer the steak to a plate and cover in foil to rest for 10-15mins.
- Now, cook the eggs to how runny you like them
- Before they are nearly done, slice the steak into nice long strips approx 1cm thick and place 3-4 slices on each taco. Add an egg each, sprinkle coriander over them, splash some tabasco or hot sauce and a squeeze of lime.
- Dinner is served!
LINKIES
I am linking this up to Cook Blog Share.