Why is Austin such a breakfast taco town? “You have all kinds of people needing to eat at all different times,” Roberto Espinosa told us at Tacodeli, a chain he started in 1999. Originally a school­teacher, Mexico–born Espinosa opened the first branch, and has watched his business grow every year. Tacos filled with bacon and potatoes are popular, but we loved this one, which is twice as local, seeing as it’s inspired by another Tex-Mex dish—migas, a scram­ble of eggs, tortilla chips or strips, and toppings. We recreated the creamy Dona sauce—a top-secret recipe concocted years ago by a Tacodeli employee—as best we could.

For the Steak

  • 1 pound sirloin flap, trimmed
  • 1 tablespoon olive oil
  • 1 tablespoon paprika
  • 1 ½ teaspoons kosher salt, plus more for sprinkling
  • 1 lime wedge (optional)

For the Migas

  • 8 large eggs
  • ¼ teaspoon kosher salt
  • 1 tablespoon unsalted butter
  • ½ cup chopped tomato
  • ¼ cup chopped onion
  • 2 small jalapeño peppers, seeded and finely chopped (¼ cup)
  • 1 cup shredded Monterey Jack cheese
  • 1 cup tortilla chips, crushed into bite-sized pieces
  • 8 small flour tortillas
  • Salsa Roja
  • Dona Sauce

Cook the steak: Preheat a cast-iron skillet or a griddle over medium-high heat to the point of smoking. Rub the sirloin with the olive oil, then season both sides of the meat with the paprika and salt. Place the sirloin in the skillet and cook until dark and seared, 3 to 4 minutes. Flip and cook until the inside is medium rare and the meat reads 130°F on an instant-read thermometer, 3 more minutes. Transfer the sirloin to a cutting board and let the meat rest for 5 minutes. Cut into 3⁄4-inch cubes and sprinkle with extra salt or a squeeze of lime, if desired.

Make the migas: In a medium bowl whisk the eggs with the salt until foamy. Heat a large skillet over medium-high heat, melt the butter, then add the eggs and cook, stirring, until scrambled and just set, 30 to 45 seconds (for soft-scrambled eggs, see page 231). Add the tomato, onion, jalapeños, cheese, and tortilla chips. Cook until the eggs are done but still moist, 1 to 2 more minutes.

To serve, briefly warm the tortillas in a clean skillet. Place 2 tortillas on each plate, divide the eggs among the 4 plates, top with the steak cubes, and serve with the salsa roja and Dona sauce.