Ribeye Juevos Rancheros

If your husband is anything like mine he loves steak and potatoes. I surprised Buckaroo with this hearty for breakfast one morning and he loved it! I gave this recipe for ‘Juevos Rancheros’ (Farmer’s Eggs) a steak n’ potato upgrade. As we celebrate National Barbecue Month and love of all things grilled we wanted to share this easy, fantastic recipe!

Ribeye Juevos Rancheros
Serves 2

3 Red Potatoes, diced small

4 corn Tortillas

Fresh Salsa (jarred salsa would also work)
2 Small Tomatoes, diced
1 Jalapeño, seeds removed and diced
1 Yellow Bell Pepper, seeds removed and diced
1 Orange Bell Pepper, seeds removed and diced
2 Tbsp. Olive Oil
1 tsp. Minced Garlic
1 Tbsp. Cilantro, chopped fine
Juice of 1 Lime

1 6 oz Ribeye Steak, grilled, and sliced thin (We cook ours to a medium temperature. Leftover steak, or chicken both work great in this recipe.)

2 Eggs, Fried

1. Preheat oven to 350. Roast potatoes for 20 minutes. Cut your time in half by frying them in a little vegetable oil. Drain on paper towels and set aside.

2. Toss fresh Salsa ingredients in a bowl and set aside. This step really can be done the night before. In my opinion fresh salsa is always better the next day.

3. Fry tortillas for two minutes, or until crispy and golden.

4. To assemble the dish, place a spoonful of salsa on the plate first and top with one tortilla. Then add potatoes, steak, and another spoon of salsa. Add another tortilla and top with a little more salsa and a fried egg. (I like mine fried hard, but that’s just me.)

5. Assemble the second plate the same way, and dig in!

Served with sour cream and shredded cheddar cheese. I dashed Buckaroo’s with hot sauce, because he likes it spicy!

M.W.A.H.,

Mandi

Have you ever had Juevos Rancheros?