Huevos Con Carne Asada Recipe

Marinate

In a bowl combine lime juice, orange juice, olive oil, minced garlic, cumin, oregano, smoked paprika, salt, pepper and 1 tablespoon chopped cilantro. Place the steak in a shallow dish or resealable bag and pour the marinade over. Massage to coat and refrigerate for at least 30 minutes and up to 4 hours.

Grill or Pan-Sear

Remove steak from fridge 20 minutes before cooking to come toward room temperature. Preheat a grill or heavy skillet (cast-iron) over high heat until very hot. Pat the steak dry with paper towels. Grill 3–5 minutes per side for medium-rare (thicker cuts may need longer). If using a skillet, add 1 tablespoon oil and sear 3–5 minutes per side. Once done, transfer steak to a cutting board and rest 5–10 minutes, then slice thinly across the grain into bite-sized strips.

Bring a small pot of water to a boil (or heat a skillet). Add tomatillos and jalapeño; boil or simmer 3–5 minutes until tomatillos soften and dull in color. Drain and transfer to a blender or food processor along with chopped onion, garlic, cilantro, lime juice and salt. Blend until smooth, adding up to 1 tablespoon water if needed to reach desired consistency. Taste and adjust salt or lime. Chill or keep at room temperature until serving.

Prepare Potatoes

After grating the russet potatoes and onion, place them in a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible. Transfer to a bowl.

Add the flour, beaten egg, 3/4 teaspoon salt and 1/4 teaspoon pepper to the drained potato mixture and mix until combined.

Heat a large nonstick skillet over medium–medium-high heat and add 2 tablespoons oil. Form the potato mixture into two patties (about 1 cup each) or smaller individual portions. Place in the hot skillet and press gently. Cook undisturbed until deeply golden and crisp, about 4–6 minutes. Flip and add remaining 2 tablespoons oil around the edges; cook another 4–6 minutes until golden and cooked through. Transfer to paper towels and season immediately with a pinch of salt.

Fry Eggs

In a medium nonstick skillet over medium heat, melt 1 tablespoon butter. Crack eggs into the skillet and cook sunny-side up until whites are set but yolks remain runny, about 2–3 minutes. For over-easy, carefully flip and cook 20–30 seconds more. Season eggs with salt and pepper to taste.

Plate: Place a hash brown on each plate, top with a portion of sliced carne asada (about 4 oz per serving if serving 2), and place two fried eggs over the meat. Spoon salsa verde over the eggs and meat, sprinkle with remaining chopped cilantro and serve with lime wedges on the side.