Ingredients:

1/2 lb. skirt steak or flank steak, slice the steak across the grain into strips about a half-inch wide; rotate the steak and slice the other way into about half-inch pieces
1 T. lemon juice
1 t. hot pepper sauce
1 garlic clove, minced
1 t. olive oil or vegetable oil
1 t. salt
1 large potato, boiled and cut into dice
1/2 c. chopped onion
1 t. cilantro
6 jumbo eggs, beaten with a fork
English muffins

Instructions:

Mix together the lemon juice, hot pepper sauce, minced garlic, oil and salt. You can place this marinade mixture into a plastic bag, drop the meat pieces in there and seal it up.

There are two ways to marinate this steak. In the plastic bag at room temperature for 30 to 45 minutes or in the refrigerator over night. Just be sure to squeeze the bag once in a while to make sure all the pieces of meat are wet with the marinade.

Brown the steak pieces. Add the cooked potato dice to the skillet and brown a couple of minutes. Add the chopped onion and sauté a couple more minutes.

Stir the cilantro into the eggs and dump into the skillet. Stir the mixture and cook until the eggs are set. Turn out on hot buttered English muffins to make a tasty meal.

To get Dave Kessler’s book, Skinny Cooks Can’t Be Trusted, send $12 to: Dave Kessler, 510 Greenbriar Dr., Richmond, IN 47574. Make checks out to Dave Kessler. Please do not send orders to Farm World.

Published in the January 25, 2006 issue of Farm World.