beet salad fork-9

Pepper Crusted Skirt Steak Breakfast Tacos 

Note on the Breakfast Tacos:

Prepare the tortillas before cooking the meat and rest of the ingredietns for the breakfast tacos. The tortilla recipe can be found HERE.

Makes 4-8 burritos depending on the size of tortillas you make. (1 small tortilla is allowed in the 21 Day Sugar Detox)


For the Skirt Steak:
1 1/2-2 pound beef or bison skirt steak 
5 tablespoons fat of choice (such as tallow, lard, palm shortening)
3-4 tablespoons coarse ground black or mixed peppercorns
1-2 teaspoons, seasoning of choice (we used Flavor God Everything Seasoning)
1 tablespoon coarse sea salt

For The Burritos:
6-8 large eggs
1 tablespoon ghee or other fat
Any other taco add on’s you like (bacon, cheese, salsa…)


Unroll the skirt steak, removing and discard any paper or plastic that it was rolled with. Lay it out on a cutting board then cut in half to make two wide pieces of meat (This is needed so that it will fit on your skillet). Trim up any very thin pieces on the ends. Pat dry with paper towels then cover lightly and let sit out at room temp for about 20 minutes.

Sprinkle your choice of seasoning and salt evenly over the topside of the meat. Rub a little fat on the skillet, then preheat over medium high heat till very hot. It should just start to smoke. Add the rest of the fat for the skirt steak and let it melt completely. Now add the cracked peppercorns and let them cook for about 2 minutes, stirring often to prevent scorching. When the peppercorns start to smell “nutty” they are ready for step three. Be careful, at this point they can scorch pretty quickly.

Make sure the peppercorns are evenly spread over the surface of the pan where you will be placing the meat. Using a metal tongs, add the meat, seasoned side down to the hot skillet and press into the peppercorns. Let the meat cook for about a minute then flip over and cook on the other side for another minute or until done to your liking. A longer cooking time may be needed if you have a thicker cut of meat. Remove form the heat and let rest on a cutting board for a few minutes.

For the tacos/burritos: In a medium sized bowl whisk the eggs till well combined. Heat a frying pan over medium-low heat for a few minutes then add 1 tablespoon of fat.