- 1/4 cup Worcestershire sauce
- 2 tablespoons olive oil
- 1 tablespoon lime juice
- 1/4 cup chopped fresh cilantro
- 3/4 cup chopped fresh tomatoes
- 1/2 cup chopped red onion
- 1 to taste salt and pepper to taste
- 24 ounces beef top sirloin steak
- 1 1/2 cups sliced green bell peppers
- 1 1/2 cups sliced fresh mushrooms
- 1 clove garlic, crushed
- 5 eggs, beaten
- 1 to taste salt and pepper to taste
- 1/4 teaspoon hot pepper sauce
- 4 (10 inch) flour tortillas
- In a medium bowl, combine Worcestershire sauce, olive oil, lime juice, cilantro, tomatoes, red onion, salt and pepper. Place steak in a shallow non-metallic container and cover with marinate. Refrigerate for 1 hour.
- Grill steak under a preheated broiler or on a grill for 4 minutes on one side and 1 minute on the other. Remove from heat, dice into small cubes and set aside.
- In a lightly oiled skillet, cook and scramble eggs to desired firmness. Season with hot pepper sauce, salt and pepper.
- Pour marinade into a medium sauce pan and bring to a simmer over medium heat. Add green peppers, mushrooms and garlic; simmer for 10 minutes.
- Warm tortillas on a grill or in microwave. Line tortillas with meat and vegetables; place eggs on top. Wrap and serve.
04/10/2018
recipepes.com
Steak Brunchallta, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
