Chef Tom shares a recipe for Tex-Mex Steak & Bacon Breakfast These tacos will make your taste buds come alive! The direct grilled flank steak and half moon griddled eggs will tantalize your senses while the cheesy tortillas complete the perfect combination of flavors.
WHAT YOU'LL LOVE
- Setting up direct grilling on one side and a half moon griddle on the other lets the steak sear over live coals while the eggs and tortillas cook on flat, controlled heat at the same time
- Mincing the bacon fine before rendering it spreads its flavor evenly through the onion and pepper mixture, rather than leaving large chunks concentrated in a few bites
- Pouring off most of the rendered bacon fat but keeping a tablespoon lets the onions cook in that flavor without the finished tacos turning greasy
- Building the crema with smoky hot sauce and the same Mexicano seasoning used on the steak ties the finishing sauce back to the same flavor profile running through the rest of the taco
Steak & Bacon Breakfast Tacos
Tom Jackson
Rated 5.0 stars by 1 users
Category
Entree
Cuisine
American
Servings
6
Prep Time
30 minutes
Cook Time
30 minutes
Calories
725
Chef Tom fires up the Kamado Joe Classic II ceramic charcoal grill for these Tex-Mex Steak & Bacon Breakfast Tacos, and utilizes every inch of the Divide & Conquer System. From the direct grilled flank steak to the half moon griddled eggs and cheesy tortillas, these tacos are packed to the brim with tasty goodness!
Ingredients
- 1 lb flank steak
-
1/2 cup Sweetwater Spice Ancho Chipotle Brisket Bath
- 2 1/2 cups water
-
Killer Hogs TX Brisket Rub
- 8 oz bacon, minced fine
-
Cattleman’s Grill Mexicano Seasoning
- 1/2 cup yellow onion, small dice
-
1/2 cup 505 Hatch Valley Flame Roasted Chiles
-
Colonial Chile Infused Oil
- 6 eggs
- 6 flour tortillas
- 12 oz cheddar and/or jack cheese, grated
- Cotija or queso fresco cheese, for serving
- 1/2 cup sour cream
-
1 1/2 tsp Flavolcano Smoky Red Pepper Hot Sauce
-
1 1/2 tsp Cattleman’s Grill Mexicano Seasoning
For the cream:
Directions
- Place the flank steak in a plastic zip-top container and add the Sweetwater Spice Ancho Chipotle Brisket Bath and water. Squeeze the air out of the bag and massage the marinade into the meat. Let soak for 30-60 minutes.
- Build a hot charcoal bed banked to one half of your Kamado Joe Classic II. Set up the grill for direct grilling, with a regular grate set on the lowest setting of the divide and conquer system, directly over the charcoal and a half moon cast iron griddle set on the highest setting of the divide and conquer system, on the opposite side. Stabilize the temperature around 450ºF. Place a Lodge 8” Cast Iron Skillet on the grill to preheat.
- To make the crema, combine the sour cream Flavolcano Smoky Red Pepper Hot Sauce and Cattleman’s Grill Mexicano Seasoning in a small container and mix well to combine.
- Remove the flank steak from the marinade. Wipe off excess moisture from the surface. Season with Killer Hogs TX Brisket Rub.
- Transfer the steak to the direct side of the grill. Grill until lightly charred on both sides and the internal temperature reaches 125º-130ºF in the center. Remove from the grill. Rest a few minutes before slicing thin across the grain.
- At the same time that you start grilling the steak, place the finely minced bacon in the cast iron skillet, cooking until browned and the fat is rendered out. When the bacon starts to brown, pour off all but one tablespoon of the bacon grease. Add the diced onions and cook until they begin to appear translucent. Add the 505 Hatch Valley Flame Roasted Chiles and cook to warm though.
- On the half moon cast iron griddle, add some Colonial Chile Infused Oil to coat the surface. Crack an egg on the surface and cook sunny side up or over medium. Place a tortilla on the griddle next to the egg and top with a couple of ounces of cheese. While the egg cooks, add the toppings to the cheesy tortilla, starting with the bacon/onion/pepper mixture, then the thin sliced flank steak, the egg, cotija cheese and top it all off with the crema.
- Repeat the process of cooking the eggs and assembling the breakfast tacos, one after another.
Recipe Note
Recipe FAQ
Why set up direct grilling on one side of the Kamado Joe and a half moon griddle on the other?
Running both zones at once lets the flank steak sear directly over the coals while the eggs and cheesy tortillas cook on flat, controlled heat nearby, so every component finishes around the same time without switching equipment.
Why mince the bacon fine before cooking it down?
Fine mincing spreads the bacon's flavor and rendered fat evenly through the onion and pepper mixture, rather than leaving large chewy pieces concentrated in only some bites.
Why pour off most of the bacon grease but leave a tablespoon in the pan?
Keeping just enough fat lets the onions cook in that bacon flavor without the finished filling turning greasy from a full pan of rendered fat.
Why use the same Mexicano seasoning in the crema that's also on the steak?
Repeating that seasoning in the sour cream ties the finishing sauce back to the same flavor profile running through the steak, rather than introducing an unrelated flavor at the very end.
What internal temperature should the flank steak actually reach?
This recipe pulls it at 125-130°F in the center, a standard medium-rare finish. As a whole-muscle cut of beef, this is safe practice with no minimum cook temperature the way ground beef requires.
Are the sunny side up eggs a food safety concern?
Runny yolks carry a small salmonella risk, similar to other dishes with intentionally undercooked eggs. If you'd rather avoid that, cook the eggs until the whites and yolks are fully set instead of sunny side up.
How indoor-friendly is this recipe?
4 out of 5 — a hot cast iron skillet or griddle on the stovetop can sear the steak and cook the eggs and tortillas exactly the same way; the grill mainly adds char flavor to the steak.
Recipe Highlights
Dual-zone grill setup: Sears the steak and griddles the eggs and tortillas simultaneously.
Finely minced bacon: Distributes flavor evenly through the filling.
Reserved bacon fat: Flavors the onions without making the filling greasy.
Matched seasoning crema: Ties the sauce back to the steak's flavor profile.
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Nutrition
Nutrition
- Nutrition Serving Size
- 11.05 oz
- per serving
- Calories
- 725
- Carbs
- 15 grams
- Protein
- 57 grams
- Fat
- 51 grams
- Sodium
- 1535 milligrams
