Steak Brunchallta Food

STEAK BRUNCHALLTA

Steak Brunchallta image

Steak and eggs wrapped in a flour tortillas with peppers, mushrooms and onions. Top it off with a Mimosa and you're in heaven!

Provided by Allrecipes Member

Categories Breakfast Eggs

Time 30m

Yield 4

Number Of Ingredients 15

Ingredients

¼ cup Worcestershire sauce
2 tablespoons olive oil
1 tablespoon lime juice
¼ cup chopped fresh cilantro
¾ cup chopped fresh tomatoes
½ cup chopped red onion
1 to taste salt and pepper to taste
24 ounces beef top sirloin steak
1 ½ cups sliced green bell peppers
1 ½ cups sliced fresh mushrooms
1 clove garlic, crushed
5 eggs, beaten
1 to taste salt and pepper to taste
¼ teaspoon hot pepper sauce
4 (10 inch) flour tortillas

Steps:

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.

Nutrition Facts : Calories 604.3 calories, Carbohydrate 48.1 g, Cholesterol 291 mg, Fat 24.6 g, Fiber 3.9 g, Protein 46.2 g, SaturatedFat 6.5 g, Sodium 1194.3 mg, Sugar 7 g

STEAK BRUNCHALLTA

Steak Brunchallta image

Steak and eggs wrapped in a flour tortillas with peppers, mushrooms and onions. Top it off with a Mimosa and you're in heaven!

Provided by Allrecipes Member

Categories Breakfast Eggs

Time 30m

Yield 4

Number Of Ingredients 15

Ingredients

¼ cup Worcestershire sauce
2 tablespoons olive oil
1 tablespoon lime juice
¼ cup chopped fresh cilantro
¾ cup chopped fresh tomatoes
½ cup chopped red onion
1 to taste salt and pepper to taste
24 ounces beef top sirloin steak
1 ½ cups sliced green bell peppers
1 ½ cups sliced fresh mushrooms
1 clove garlic, crushed
5 eggs, beaten
1 to taste salt and pepper to taste
¼ teaspoon hot pepper sauce
4 (10 inch) flour tortillas

Steps:

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.

Nutrition Facts : Calories 604.3 calories, Carbohydrate 48.1 g, Cholesterol 291 mg, Fat 24.6 g, Fiber 3.9 g, Protein 46.2 g, SaturatedFat 6.5 g, Sodium 1194.3 mg, Sugar 7 g

BRUSCHETTA-TOPPED GRILLED FLANK STEAK

Bruschetta-Topped Grilled Flank Steak image

Here is something a little different from the ordinary grilled steak. It's great to serve to summertime guests, or anytime you're in the mood for a tasty meal. It's delicious served hot or cold, so if you wanted to transport it for a potluck or party, pack the steak and topping separately, then put them together when you arrive.

Provided by JackieOhNo

Categories Steak

Time 30m

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

3/4 cup prepared sun-dried tomato pesto
1 1/4 teaspoons salt
3/4 teaspoon cracked pepper
1 lb tomatoes, diced (about 3 tomatoes or 2-1/2 cups)
1 cup marinated artichoke hearts, from a jar, drained, chopped
1/2 cup chopped fresh parsley
2 tablespoons drained capers
2 tablespoons lemon juice
2 teaspoons dried oregano
2 (1 1/2 lb) flank steaks (about 1-1/2 lbs. each)

Steps:

Prepare grill for direct-heat cooking.
In bowl, combine 1/4 cup pesto, 1/4 t. salt and 1/4 t. pepper. Stir in next 5 ingredients; reserve.
Combine oregano with remaining pesto, salt and pepper. Rub over both sides of steaks. Grill, turning once, 5 minutes per side for medium-rare. Let stand 10 minute before slicing.
Transfer steak to serving platter. Top with half of tomato mixture. Serve with remaining tomato mixture.

Nutrition Facts : Calories 305.4, Fat 14.3, SaturatedFat 5.9, Cholesterol 69.7, Sodium 544, Carbohydrate 5.5, Fiber 2.2, Sugar 1.8, Protein 37.5

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Steak Brunchallta Food

STEAK BRUNCHALLTA

Steak and eggs wrapped in a flour tortillas with peppers, mushrooms and onions. Top it off with a Mimosa and you're in heaven!

STEAK BRUNCHALLTA

Steak and eggs wrapped in a flour tortillas with peppers, mushrooms and onions. Top it off with a Mimosa and you're in heaven!

BRUSCHETTA-TOPPED GRILLED FLANK STEAK

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