Name: Skirt Steak Chilaquiles with Fried Eggs
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 oz skirt steak; 1 medium corn tortilla; 0.5 cup salsa verde; 1 large eggs; 0.25 tsp avocado oil; 1 tbsp red onion; 1 tbsp fresh cilantro; 0.13 tsp sea salt; 0.13 tsp black pepper

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Skirt Steak Chilaquiles with Fried Eggs

Pan-seared skirt steak and crispy corn tortillas simmered in a zesty salsa verde, topped with two velvety fried eggs and fresh cilantro.

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NUTRITION

Protein

32.7g

Fat

20.4g

Carbs

21.1g

SERVINGS

1 serving

INGREDIENTS

3 oz skirt steak

1 medium corn tortilla

0.5 cup salsa verde

1 large eggs

0.25 tsp avocado oil

1 tbsp red onion

1 tbsp fresh cilantro

0.13 tsp sea salt

0.13 tsp black pepper

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PREPARATION

1
Slice the corn tortilla into small triangles and toast in a dry skillet over medium heat until crispy.
2
Season the skirt steak with sea salt and black pepper on both sides.
3
Heat avocado oil in a cast-iron skillet and sear the steak for 3 minutes per side for medium-rare.
4
Remove the steak to a cutting board to rest for 5 minutes, then slice thinly against the grain.
5
Pour the salsa verde into the skillet used for the steak and bring it to a gentle simmer.
6
Fold the toasted tortilla triangles into the warm salsa until they are just coated.
7
In a separate non-stick pan, fry the eggs until the whites are set but the yolks remain runny.
8
Divide the salsa-coated tortillas between plates, top with steak and eggs, then garnish with minced red onion and cilantro.