Carne Asada Breakfast Taco

Name: Carne Asada Breakfast Taco
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: American
Ingredients: 8 Corn tortilla; 4 Flank steak; 1 cup Citrus/soy marinade; 4 Eggs; 1 cup Pico de gallo; 1 Avocado salsa

Grilled skirt steak, refried beans, egg, cotija, salsa roja.

Developed and tested by The Neon Griddle test kitchenPublished August 1, 2026Last reviewed August 10, 2026Corrections

Prep: 10m
Cook: 15m
Serves: 4
Level: Easy

Ingredients

4servings

Corn tortilla8
Flank steak4
Citrus/soy marinade1 cup
Eggs4
Pico de gallo1 cup
Avocado salsa1

Instructions

1
Marinate
Marinate the steak to denature surface proteins for tenderness.
2
Griddle & mark
Grill over direct, high heat to achieve a charred exterior while maintaining a medium-rare interior.
3
Dice finely
Dice finely.
4
Soft-scramble
Soft-scramble the eggs in whole butter.
5
Mix & season
Combine the steak and eggs in a charred tortilla, topping with fresh, acidic pico de gallo and smooth avocado salsa.

Cook it safe

145°F / 63°C — Beef, pork, veal, and lamb steaks, chops, and roasts, then rest for at least 3 minutes before slicing.
160°F / 71°C — Eggs and egg dishes, or cook until both the white and the yolk are firm.

This recipe serves egg that is not fully cooked. Use pasteurized eggs if serving anyone pregnant, very young, over 65, or immunocompromised.
Refrigerate leftovers within 2 hours of cooking — within 1 hour if the room is above 90°F / 32°C.
Reheat leftovers to 165°F / 74°C before serving.
Use a calibrated instant-read thermometer rather than color or cooking time to judge doneness.

Temperatures follow the USDA Food Safety and Inspection Service safe minimum internal temperature chart.

Nutrition

Per serving · estimated

Our ingredient-by-ingredient calculation disagrees with this recipe’s recorded calorie figure, so one of the two is wrong. The nutrition panel stays empty until an editor re-tests the recipe.

Nutrition is estimated from the listed ingredients using standard reference values (USDA FoodData Central). 4 of 5 matched ingredients use verified FoodData Central entries (dictionary snapshot 2026-09-11). Brand, portion, and preparation differences can change the result. Frying fat is counted at the share typically absorbed, and brines drained before cooking are excluded. These figures are an estimate for general interest, not medical or dietary advice.

Equipment

Electric griddle / flat-top

A flat-top holds one temperature across the whole surface, so every tortilla and egg in a batch cooks at the same rate.

Also useful here

Instant-read meat thermometer — This recipe has a target internal temperature, and color is not a reliable way to read it.
Grill pan — Raised ridges give contact marks and let fat drain away from the food.

These are category recommendations chosen on the criteria above, not tested product picks — we do not run a product testing program. Links go to Amazon search results for the category. As an Amazon Associate, The Neon Griddle earns from qualifying purchases. Nothing here is required to cook the recipe.