Jul 13 2026
Restaurants›Santo Cielo›Carne & Huevos Recipe

Carne & Huevos Recipe

Inspired by Santo Cielo
Time1h
Serves2

6oz marinated hanger steak, salsa verde, breakfast potatoes, two eggs, greens

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Steak

Salsa Verde

Breakfast Potatoes

Eggs and Greens

Method

Steak Preparation

  1. 1

    Marinate the Steak

    In a bowl, combine olive oil, soy sauce, lime juice, garlic powder, salt, and black pepper. Add the hanger steak to the marinade and let it sit for at least 30 minutes, preferably in the refrigerator.

  2. 2

    Cook the Steak

    Preheat a grill or skillet over medium-high heat. Cook the marinated steak for about 4-5 minutes on each side or until it reaches your desired level of doneness. Remove from heat and let it rest for a few minutes before slicing.

Salsa Verde

  1. 3

    Prepare the Salsa Verde

    In a blender or food processor, combine fresh cilantro, green onion, lime juice, jalapeño pepper, and salt. Blend until smooth and adjust seasoning if necessary. Set aside.

Breakfast Potatoes

  1. 4

    Prepare the Potatoes

    Wash and dice the potatoes into bite-sized pieces. In a skillet, heat olive oil over medium heat. Add the diced potatoes, paprika, garlic powder, salt, and black pepper. Cook for about 15-20 minutes, stirring occasionally, until they are golden brown and tender.

Eggs and Greens

  1. 5

    Cook the Eggs

    In a separate skillet, heat olive oil over medium heat. Crack the eggs into the skillet and cook to your desired doneness (sunny-side up, over-easy, etc.). Season with salt and black pepper.

  2. 6

    Sauté the Greens

    In the same skillet, briefly sauté the mixed greens for about 1-2 minutes until just wilted. Season with salt and black pepper.

More from Santo Cielo