Carne Asada Breakfast Recipe

Brunch Entrees

1. 1

   Prepare the carne asada marinade: in a bowl whisk together lime juice, orange juice, soy sauce, canola oil, minced garlic, jalapeño, ground cumin, ground coriander, salt and black pepper. Stir in chopped cilantro.

2. 2

   Pat dry the hanger steak and place it in a shallow dish. Pour the marinade over the steak, turning to coat. Marinate in the refrigerator for 60 minutes, turning once halfway.

3. 3

   Meanwhile, preheat the grill to medium-high. Grill the poblano pepper until charred on all sides, then place in a bag to steam. Grill the corn on the cob until charred; remove husks and silk.

4. 4

   Cut the corn kernels from the cob and slice the roasted poblano into strips; set aside.

5. 5

   Prepare the homefries: cube the russet potatoes and dice the onion and red bell pepper. In a skillet, heat 2 tbsp oil over medium-high heat. Add potatoes and onion, season with salt and pepper, and cook until crispy and golden on the edges, about 15-20 minutes. Add red bell pepper in the last 5 minutes and cook until tender.

6. 6

   Remove steak from marinade; pat dry. Grill steak to desired doneness (about 4-5 minutes per side for medium-rare, depending on thickness). Rest steak 5 minutes, then slice thinly across the grain.

7. 7

   Make the salsa borracha: in a saucepan, simmer diced tomatoes, onion powder, and garlic with 1 cup beer until slightly thickened, about 8-10 minutes. Stir in chopped cilantro and lime juice, season with salt, and adjust to taste.

8. 8

   Fry the eggs: in a skillet, heat a small amount of oil and cook two eggs per plate to your preferred doneness (sunny-side up or over-easy).

9. 9

   Warm the corn tortillas on the grill or in a dry skillet until pliable.

10. 10

    Assemble: on each plate, lay a bed of homefries, top with slices of carne asada, two eggs, avocado slices, and roasted corn and poblano. Spoon salsa borracha over the meat and eggs. Serve with warm tortillas on the side.