E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page Skirt Steak Chilaquiles Derek Wolf | November 11, 2019 Pair this simple Skirt Steak, grilled on the Cook-it-All, with eggs and some fresh, homemade tortilla chips for an all-in-one breakfast that's hard to beat. Level Intermediate Prep Time 15 minutes Cook Time 45 minutes Serves 4 Cook it With Our Cast Iron Cook-It-All Ingredients Main Ingredients 1 Skirt steak, sliced into segments 2 tablespoons Hatch Chile Rub 8-10 tortillas, cut into wedges 1 1/2 cups avocado oil 8 fresh eggs Salt and pepper to taste Salsa Ingredients 4-5 tomatillos 1 white onion 1/4 cup green onions 2 jalapeños 1/4 cup cilantro 3 limes, squeezed Salt to taste Topping Ingredients 1 avocado, sliced 1/2 cup red onions, sliced Cotija cheese, grated to taste Cilantro for garnish Limes for garnish Directions Gradually preheat the Cook-It-All over a medium-high fire. Add avocado oil. Place tomatillos, white onions, green onions, and jalapeños on the coals and cook until charred. Gather the cooked veggies, clean off the ash, discard stems/skin, and add to food processor along with cilantro, limes, and salt to make salsa. Mix salsa until liquified. Add tortillas to the preheated wok and cook until crispy, 5-7 minutes. At the same time, preheat the grill side of the Cook-It-All. Season Skirt steaks with salt, pepper, and my Hatch Chile Rub, and then grill for 3-4 minutes per side or until internal temperature reaches 120 degrees Fahrenheit. Pull the steaks and let them rest for 10 minutes. Once the chips are done, pull them out of the oil and let them rest on some paper towels for 5 minutes. Discard all oil left in the wok, add chips back to the wok, and add salsa on top. Stir and let simmer over the fire, 5-6 minutes. While chips and salsa are simmering, flip the Cook-It-All grill to the griddle and add oil and eggs. Cook to your liking! Pull everything off the fire. In a bowl, add the chips with salsa, sliced skirt steak, fresh red onions, eggs, avocado, cotija cheese, cilantro, and lime juice. Enjoy! Contributed By: Derek Wolf Derek Wolf is an open fire cooking enthusiast and founder of the brand Over the Fire Cooking. His mission is to bring fire, food, and people together and answer the question: "How can we make simple and delicious food over an open fire?" We hope you enjoy our stories and recipes! Follow us on Instagram, Facebook, and Twitter, and tag your Instagram food photos with #lodgecastiron for a chance to be featured on our feed! Complete Your Kitchen We recommend these must-have products to help with this recipe. How would you rate this recipe? Thanks for rating Submit Recommended recipes you might like Black Pepper Skillet Shrimp View recipe Chocolate Fudge Brownies View recipe Spiced Mexican Chocolate Cake Sugar Skulls View recipe
E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page Skirt Steak Chilaquiles Derek Wolf | November 11, 2019 Pair this simple Skirt Steak, grilled on the Cook-it-All, with eggs and some fresh, homemade tortilla chips for an all-in-one breakfast that's hard to beat. Level Intermediate Prep Time 15 minutes Cook Time 45 minutes Serves 4 Cook it With Our Cast Iron Cook-It-All Ingredients Main Ingredients 1 Skirt steak, sliced into segments 2 tablespoons Hatch Chile Rub 8-10 tortillas, cut into wedges 1 1/2 cups avocado oil 8 fresh eggs Salt and pepper to taste Salsa Ingredients 4-5 tomatillos 1 white onion 1/4 cup green onions 2 jalapeños 1/4 cup cilantro 3 limes, squeezed Salt to taste Topping Ingredients 1 avocado, sliced 1/2 cup red onions, sliced Cotija cheese, grated to taste Cilantro for garnish Limes for garnish Directions Gradually preheat the Cook-It-All over a medium-high fire. Add avocado oil. Place tomatillos, white onions, green onions, and jalapeños on the coals and cook until charred. Gather the cooked veggies, clean off the ash, discard stems/skin, and add to food processor along with cilantro, limes, and salt to make salsa. Mix salsa until liquified. Add tortillas to the preheated wok and cook until crispy, 5-7 minutes. At the same time, preheat the grill side of the Cook-It-All. Season Skirt steaks with salt, pepper, and my Hatch Chile Rub, and then grill for 3-4 minutes per side or until internal temperature reaches 120 degrees Fahrenheit. Pull the steaks and let them rest for 10 minutes. Once the chips are done, pull them out of the oil and let them rest on some paper towels for 5 minutes. Discard all oil left in the wok, add chips back to the wok, and add salsa on top. Stir and let simmer over the fire, 5-6 minutes. While chips and salsa are simmering, flip the Cook-It-All grill to the griddle and add oil and eggs. Cook to your liking! Pull everything off the fire. In a bowl, add the chips with salsa, sliced skirt steak, fresh red onions, eggs, avocado, cotija cheese, cilantro, and lime juice. Enjoy! Contributed By: Derek Wolf Derek Wolf is an open fire cooking enthusiast and founder of the brand Over the Fire Cooking. His mission is to bring fire, food, and people together and answer the question: "How can we make simple and delicious food over an open fire?" We hope you enjoy our stories and recipes! Follow us on Instagram, Facebook, and Twitter, and tag your Instagram food photos with #lodgecastiron for a chance to be featured on our feed! Complete Your Kitchen We recommend these must-have products to help with this recipe. How would you rate this recipe? Thanks for rating Submit Recommended recipes you might like Black Pepper Skillet Shrimp View recipe Chocolate Fudge Brownies View recipe Spiced Mexican Chocolate Cake Sugar Skulls View recipe
