Ingredients:

  • 1 lb sirloin steak, thinly sliced against the grain
  • 1 tbsp vegetable oil
  • 1 tbsp unsalted butter
  • 1/2 tsp kosher salt
  • 1/4 tsp cracked black pepper
  • 4 large eggs
  • 2 tbsp whole milk
  • 4 small 6-inch flour tortillas
  • 1/2 cup shredded Monterey Jack cheese
  • 1/4 cup sour cream
  • 1 tbsp fresh lime juice
  • 1 tsp sriracha
  • 1 pinch salt

Instructions:

  1. Pat the sliced steak dry with paper towels and season generously with salt and pepper.
  2. Heat vegetable oil in a 12-inch cast iron or stainless steel skillet over high heat until it begins to shimmer.
  3. Add steak in a single layer and sear undisturbed for 2 minutes until a dark crust forms.
  4. Flip the meat, add the butter, and cook for another 1-2 minutes until medium-rare. Remove from pan and let rest on a plate for 5 minutes.
  5. In a bowl, whisk eggs and milk until fully combined.
  6. Melt a small pat of butter in a non-stick skillet over medium-low heat.
  7. Pour in eggs and use a spatula to gently push the eggs from the edges to the center.
  8. Remove eggs from heat while they still look slightly wet to allow for carry-over cooking.
  9. Quickly char tortillas over an open flame or in a dry pan until pliable and warm.
  10. Assemble by placing shredded cheese on the tortilla, topping with scrambled eggs, and adding the seared steak.
  11. Mix sour cream, lime juice, sriracha, and a pinch of salt, then drizzle over the tacos.