Cook a steak once, but use it a bunch of ways - like these super-delicious tacos. And of course you could always scramble the eggs, but the yolk adds flavor in it’s own tremendous way.
COOKING THE CHUCK
Seasoning
3 tablespoons granulated onion
2 tablespoons granulated garlic
2 tablespoons coarsely ground black pepper
2 tablespoons kosher salt
1 tablespoon cayenne pepper
1 tablespoon coriander
1 tablespoons brown sugar
The Steak
One 3 pound chuck steak
Neutral oil
Combine seasoning ingredients, and mix well to combine
Remove steak from fridge, and dry well with paper towels
Oil lightly, then season liberally with the mixture and let sit 15-20 minutes
Set grill up for 2 zone cooking: one side set on high, the other side set on low - close lid and preheat 10 minutes
Cook steak on the direct side about 2 ½ minutes, then turn 45 degrees and cook another 2.5 – or until nicely charred - flip and repeat
Move to the indirect side, and continue cooking until the steak is where you like it - an instant read thermometer will get you here without guessing
Remove from the grill, cover loosely with foil and let rest 10-15 minutes
Chuck Steak & Fried Egg Tacos
¼ cup sour cream
¼ cup salsa verde
Juice of ½ lime
½ teaspoon cayenne
Pinch kosher salt
Corn tortillas
Eggs
Leftover grilled chuck, thinly sliced
Avocado, diced
Thinly sliced radishes
Cotija cheese
Cilantro
Combine sour cream, salsa, lime juice, cayenne & salt – mix well and set aside
Cook eggs to your liking (one egg for each taco)
Grill tortillas until nicely marked
Build: spread some sour cream mix on a tortilla, add the egg, some steak, avocado, radish slices, cotija and finally garnish with cilantro