Sunday, March 16, 2014

Skirt Steak Scrambled Eggs

The skirt steak from our Skirt Steak Fajitas was some of the best meat I have ever eaten. It was so tender, and had no much flavor from the vegetables and the sauce. So I decided to add about 1/3 c. of the steak, onion, olive oil mixture to a skillet over medium heat. Then I whisked two eggs, and cooked over the steak until done. So amazing!



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