I received strip steak mentioned in this post at no cost. By posting this recipe I am entering a recipe contest sponsored by The Beef Checkoff and am eligible to win prizes associated with the contest. I was not compensated for my time.

For a filling breakfast, try these protein packed breakfast tacos.  Filled with flavorful steak, sweet potatoes, and scrambled eggs, they are both satisfying and delicious!

Before making this recipe, I had never before tried New York Strip Steak, or any strip steak for that matter.  My goodness, I had no idea what I was missing!  After trying it, I think I might officially be a steak snob.  I’m not sure I’ll want to eat any other cuts of beef again! It is SO tender and flavorful, if you haven’t tried it, you HAVE to.  It is beyond delicious!

When I heard about the Beef Checkoff recipe contest hosted by Recipe Redux, I wanted to try steak for breakfast.  I am always looking for recipes with a good source of lean protein to have at breakfast, because it helps keep me full until lunch time.  There’s nothing I hate more than eating breakfast only to be hungry an hour later!  One 3 oz serving of strip steak (like New York Strip) has 25 grams of protein and only 5 grams of fat.  That is music to my ears! According to The Protein Summit 2.0, “Emerging research indicates that evenly distributing daily protein intake at meals and snacks throughout the day (~20 to 30g/eating occasion) may potentially contribute to benefits for body weight management and appetite control. “, so this recipe fits right in to that recommendation!  If you’re curious about which cuts of beef are considered lean, this Interactive Butcher Counter is for you!

To make this recipe, I diced a sweet potato and cooked it with a flavorful sauce.  While the sweet potato was cooking, I cooked the steak and eggs.  I loaded it all onto corn tortillas, and topped it with pico de gallo.  So delicious!  In addition to the high quality protein the steak provides, the sweet potato and pico de gallo add in a serving of veggies, and extra fiber and nutrients as well.    I love it when I make a recipe that is both nourishing and divine!  I can’t wait to make this again. 🙂


  • Author:
  •  Prep Time: 30 mins
  •  Cook Time: 30 mins
  •  Total Time: 1 hour
  •  Yield: 6 tacos 1x



  • Spice Blend
  • 2 T chili powder
  • 1 T cumin
  • 1 tsp salt
  • 1 tsp black pepper
  • Tacos
  • 1 sweet potato
  • 1 yellow onion
  • 1 T olive oil
  • 1 (4oz) can tomato paste
  • 2 cups low sodium chicken broth
  • 2 lb New York Strip Steak
  • 2 T olive oil
  • 6 eggs
  • 1/3 cup milk
  • 1/2 tsp salt
  • Pico de gallo
  • 3 tomatoes, diced
  • 1/2 bunch chopped cilantro
  • 1/2 cup diced red onion
  • Juice of 1 lime
  • 2 cloves minced garlic
  • Salt to taste


  1. Make the pico de gallo the day ahead. Simply add the tomatoes, cilantro, onion, lime juice, and salt in a bowl, mix together, cover, and store in the fridge. The morning of, put together the spice blend and set aside. Dice the sweet potato and onion and add with 1 T olive oil to a medium skillet over medium heat. Saute for 5 minutes or so, until the onion softens. Add in tomato paste, chicken broth, and 2 T spice blend and bring to a simmer. Cover and simmer for 30 minutes, until sweet potato is fork tender. While the sweet potatoes cook, cut steak into bite sized pieces in add to a ziptop bag, along with 2 T oil and the rest of the spice blend. Seal the bag and shake steak bites until they are completely coated with oil and spices. Heat small skillet over medium heat and add steak bites. Cook over medium heat, flipping steak bites over after 5 minutes or so. Continue to cook and stir steak bites until they are evenly cooked, about 5 minutes more. Remove steak bites from pan and set aside to rest. Wipe out pan with a paper towel to remove all grease. Add in eggs and use a spatula to push them around the pan as they start to set. Continue to push them around the skillet until they are set. Now its time to build the tacos! Line up 6 corn tortillas, and evenly divide the steak and eggs so each tortilla has an equal amount. Add 1/4 cup sweet potatoes to each tortilla, and top with 1/8 cup pico de gallo. Enjoy!


    Also a great solution would be to make a chicken steak for breakfast, it will not be as fatty and it will have fewer calories, but it will be just as tasty and healthy, here is a great selection of Steak And Chicken Recipes