Steak and Eggs Rancheros

Name: Steak and Eggs Rancheros
Total time: 25 min
Yield: 4 servings
Ingredients: 8 ounces flank steak; ¼ teaspoon salt; 1 spray Olive oil cooking spray; 4 whole eggs; 4 whole small whole-grain soft tortillas; 1 cup cooked lentils; 2 slices thin slices pepper-jack cheese; 4 tablespoons salsa; divided

A hearty Mexican-inspired breakfast dish combining tender flank steak with sunny-side up eggs, served on whole grain tortillas with lentils, melted pepper-jack cheese and fresh salsa.

4 servings

25 min

Published October 4, 2025

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Ingredients

•8 ounces flank steak
•¼ teaspoon salt
•1 spray Olive oil cooking spray
•4 whole eggs
•4 whole small whole-grain soft tortillas
•1 cup cooked lentils
•2 slices thin slices pepper-jack cheese
•4 tablespoons salsa
•divided

Cooking Instructions

1.
Heat a skillet over high heat. Sprinkle steak with salt; coat both sides with cooking spray and place in skillet. Reduce heat to low; cook, turning once or twice, until steak is well browned and center is pink, about 15 minutes. Transfer to a cutting board. Carefully wipe skillet; coat with cooking spray. Cook eggs over high heat sunny-side up, 3 minutes. Toast tortillas in a toaster oven; transfer 1 tortilla to each of 4 plates. Top each with 1/4 cup lentils, 1/2 slice cheese, 1 tablespoon salsa and 1 egg. Thinly slice steak; divide evenly among plates and serve.
25 min