There’s nothing better than starting the day with Carne Asada Breakfast Tacos. After spending time in San Diego filming with Camping World for their new series, The Great American Cookoff—where I had the pleasure of judging—I was inspired by the contestants’ dishes to get back to cooking. We drove out to Joshua Tree to enjoy the scenery and eat, and a couple of flap steaks from the grocer were all I needed. A quick marinade later and the steaks were ready for the grill the next morning.
Carne Asada Marinade
Flap steak is a thin, flavorful cut from the short loin. It’s not the most tender cut by nature, but with the right marinade and a proper slice against the grain, it becomes a tender, satisfying protein for carne asada. For these breakfast tacos I chose flap steak because it takes marinades well and develops great flavor on a hot grill.
To tenderize and infuse the meat, I combined the marinade ingredients in a blender and processed until smooth. In a food-safe container I poured a thin layer of the marinade, laid down a single layer of flap steak, added a little more marinade and topped with halved green onions (with the stems attached). I repeated this layering—marinade, steak, green onions—until the steak was fully covered. Layering the halved green onions adds a clean onion flavor without overpowering the mix. Seal the container and refrigerate the steaks for at least 4 hours, ideally overnight.
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Carne Asada Breakfast Taco Time
The next morning I built a high-heat fire and let it coal while preparing the remaining ingredients: fresh guacamole, pico de gallo and diced potatoes. I started the potatoes first since they take the longest. They went into a hot, oiled cast-iron skillet over the fire and cooked until golden and tender. While the potatoes cooked I finished the guacamole and pico de gallo.
After the potatoes were done I put the flap steak on the grill. Pull the steaks from the marinade, discard any excess, and place them over the hot fire. The scent and sizzle are irresistible. Grill the steaks until they reach your preferred doneness, flipping as needed—about 3–4 minutes per side for medium-rare—then remove and allow to rest. While the steak rests, fry eggs in a skillet on the grill and warm the tortillas.
The Great American Cookoff
My favorite way to finish a breakfast taco is with a fried egg. I cook four eggs while the carne asada rests, then slice the steak thinly against the grain. To assemble the tacos, start with a warmed tortilla (flour or corn), spread a thick layer of guacamole, add the fried potatoes, top with sliced steak, add a fried egg and spoon on pico de gallo. Finish with a squeeze of lime and serve to friends and family.
If you enjoyed this recipe, check out the three competitive cooking episodes hosted by Camping World, The Great American Cookoff, where I taste and rank five talented contestants across intense rounds to crown a champion.
Carne Asada Breakfast Tacos
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Ingredients
Steak:
- 2 lbs of Flap Steak
- 3 Whole Green Onions split in half
Carne Asada Marinade:
- ¼ of a White Onion
- 4 Limes juiced
- 1 Orange juiced
- 2 tbsp of Soy Sauce
- 2 tbsp of Cilantro
- 2 tsp of Garlic Salt
- 2 tsp of Achiote Paste
- 2 tsp of Chipotle Paste
- 2 tsp of Oil
Potatoes & Eggs:
- 1.5 cups of Potatoes diced
- 4-5 Fresh Eggs
- 1.5 tsp of Garlic Salt
Taco Fillings:
- 4-5 Flour/Corn Tortillas
- ¼ cup of Fresh Guacamole
- ¼ cup of Pico De Gallo
Instructions
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In a blender, combine all ingredients for the carne asada marinade and blend until smooth. In a food-safe container, drizzle a bit of marinade and begin layering steaks, marinade and sliced green onions so they are fully covered. Cover and refrigerate for at least 4 hours, preferably overnight.
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Preheat a high-heat fire for direct cooking (around 400°F). Place a cast-iron skillet over the fire a minute or two before cooking and add a little oil.
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Add diced potatoes to the skillet with garlic salt. Cook until golden brown and tender in the center, about 15–18 minutes, stirring occasionally. Remove and keep warm.
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Remove steaks from the marinade and discard excess. Grill the steaks 3–4 minutes per side or until they reach about 125°F internal for medium-rare. Remove and let rest for 5 minutes.
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While the steaks rest, add a lightly oiled skillet to the grill and cook eggs to your preference. Warm the tortillas alongside. Keep everything warm until assembly.
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Slice the steak thinly against the grain. Build tacos by spreading guacamole on a tortilla, adding potatoes, sliced steak, an egg, pico de gallo and a squeeze of lime. Serve immediately and enjoy.