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Restaurants›Briana's Pancake House›Zacatecas Skillet Recipe

Zacatecas Skillet Recipe

Name: Briana's Pancake Houses Zacatecas Skillet Recipe
Cook time: 40 min
Total time: 40 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 lb flank steak (or skirt steak), trimmed and cut into 1/2-inch strips; 1 cups fresh nopales (cactus paddles), cleaned and cut into 1/2-inch strips (or canned drained diced cactus); 1 cups yellow onion, thinly sliced; 1 unit jalapeño, seeded and thinly sliced (leave seeds for more heat); 1 cups roma tomato, diced; 2 tbs vegetable oil (or neutral oil) for cooking steak and vegetables; 1.5 tsp salt; 1 tsp black pepper, freshly ground; 0.5 tsp ground cumin; 0.5 tsp dried oregano (Mexican or regular); 0.5 cups pepper jack cheese, shredded; 0.5 cups sharp cheddar cheese, shredded; 0.25 cups queso fresco, crumbled; 2 tbsp fresh cilantro, chopped (for garnish); 2 unit lime wedges (optional, for serving); 4 unit large eggs; 1 tbs butter or oil for frying eggs; 0.75 cups red or green salsa (store-bought or homemade), warmed; 4 unit pancakes (prepared) or; 4 unit French toast slices (prepared) or; 4 unit crepes (prepared) or; 4 unit potato pancakes (prepared)

Inspired by Briana's Pancake House

Time40m

Serves4

Steak, cactus, onion, jalapeno, tomato, pepper jack cheese, cheddar cheese, and queso fresco with egg any style and your choice of red or green salsa. Served with your choice of side (pancakes, French toast, crepes, or potato pancakes.)

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Ingredients

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Skillet Base

1 lb flank steak (or skirt steak), trimmed and cut into 1/2-inch strips

1 cups fresh nopales (cactus paddles), cleaned and cut into 1/2-inch strips (or canned drained diced cactus)

1 cups yellow onion, thinly sliced

1 unit jalapeño, seeded and thinly sliced (leave seeds for more heat)

1 cups roma tomato, diced

2 tbs vegetable oil (or neutral oil) for cooking steak and vegetables

1 1/2 tsp Celtic sea salt

1 tsp Black pepper, freshly ground

1/2 tsp Ground cumin

1/2 tsp dried oregano (Mexican or regular)

Cheese & Finish

1/2 cups pepper jack cheese, shredded

1/2 cups sharp cheddar cheese, shredded

1/4 cups queso fresco, crumbled

2 tbsp fresh cilantro, chopped (for garnish)

2 unit lime wedges (optional, for serving)

Eggs & Salsa

4 unit Large eggs

1 tbs butter or oil for frying eggs

3/4 cups red or green salsa (store-bought or homemade), warmed

Optional Sides (choose one)

4 unit pancakes (prepared) or

4 unit French toast slices (prepared) or

4 unit crepes (prepared) or

4 unit potato pancakes (prepared)

Method

Prepare Steak & Vegetables

1. Season steak

Pat the steak strips dry with paper towels. In a bowl toss the steak with 1 tsp salt, 1/2 tsp black pepper, and 1/4 tsp ground cumin. Let rest at room temperature 10 minutes.

2. Sear steak

Heat a large oven-safe or heavy skillet (cast iron preferred) over medium-high heat. Add 1 tablespoon oil and when shimmering add steak strips in a single layer. Sear without moving 1-2 minutes until browned, toss and cook another 1-2 minutes until just medium-rare to medium. Remove steak to a plate and tent with foil.

3. Cook cactus and aromatics

Reduce heat to medium and add remaining 1 tablespoon oil to the same skillet. Add sliced onion and jalapeño; season with remaining 1/2 tsp salt, 1/2 tsp black pepper, 1/4 tsp cumin, and 1/2 tsp oregano. Sauté 3-4 minutes until softened. Add cactus strips and cook 3-4 minutes until slightly tender and any raw slime from fresh cactus has dissipated. Stir in diced tomato and cook 1-2 minutes to warm through.

Assemble Skillet & Melt Cheeses

4. Combine steak and vegetables

Return seared steak to the skillet and stir to combine with the onion, jalapeño, cactus, and tomato. Adjust seasoning to taste with up to 1/2 tsp additional salt or pepper.

5. Add cheeses and finish

Evenly sprinkle the pepper jack and cheddar over the steak-vegetable mixture. Reduce heat to low, cover the skillet for 1-2 minutes until cheeses melt. Remove cover and scatter crumbled queso fresco over the top. If you prefer, place the skillet under a hot broiler 1-2 minutes to bubble and lightly brown the top — use caution and an oven mitt.

Eggs & Plating

6. Cook eggs any style

In a separate nonstick skillet heat 1 tablespoon butter or oil over medium. Cook eggs to your desired doneness (fried sunny-side up, over-easy, scrambled, or poached). Season eggs lightly with a pinch of salt.

7. Plate the Zacatecas Skillet

Spoon or serve the cheesy steak, cactus, and vegetable mixture into warm plates or keep in the skillet for family style. Top each portion with one or two eggs (depending on servings). Spoon warmed red or green salsa alongside or over the eggs as desired. Garnish with chopped cilantro and lime wedges.

8. Serve with chosen side

Serve immediately with your choice of pancakes, French toast, crepes, or potato pancakes on the side.