Double Decker Steak Breakfast Tacos

Combine the cumin, chili powder, garlic, oregano, salt, and pepper in a small bowl.

Rub all over the steak.

Heat a large sauté pan over high heat until very hot. Add a splash of vegetable oil.

Add the steak to the pan and cook 3-4 minutes per side for medium, or cook to desired doneness.

Remove from pan and let rest at least 10 minutes.

Thinly slice against the grain.

Preheat an oven to 350˚F (180˚C).

Place the flour tortillas on baking sheets. Sprinkle each with a small amount of shredded cheese, then place one hard taco shell inside.

Heat just until cheese melts, about 3-5 minutes.

Heat a nonstick pan over medium heat and add butter. Scramble the eggs and season with salt and pepper.

To assemble, fill each double-decker shell with a few spoonfuls of scrambled eggs and a few slices of steak. Top with salsa, avocado, queso fresco, cilantro, and scallions.

Enjoy!