- by Derek Wolf
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
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!
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