After sitting down to breakfast this morning I realized that I had just done something I do quite often but that I think a lot of people forget is a fantastic possibility… turn dinner leftovers into a “fancy” breakfast.
Last night, on my way home from the gym, I picked up some grass-fed skirt steak at my local Real Foods grocery store (where they have finally started to sell locally raised meats from Marin Sun Farms, hooray!). I needed something that would cook quickly and skirt steak is a perfect choice.
I seasoned it up with some salt, pepper, garlic powder and some chipotle chili powder – one of my latest obsessions – and threw it on my cast iron grill pan with some bacon fat so it wouldn't stick. While the steak cooked I whipped up some really simple guacamole. I didn't mash it this time but you can if you like. I set out some large romaine lettuce leaves and when the steak was done I let it rest a few minutes before slicing it up. To serve, simply grab a lettuce leaf and top with some steak, guacamole, a few chopped tomatoes, some cilantro and a squeeze of lime!
Since the skirt steak was a pretty large cut, I was able to eat about 2/3 of it for dinner and save 1/3 for later. Well, this morning was later! I decided that I would make steak and eggs! I had a few bites left of the guacamole as well so a couple of fried eggs later and poof!