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Photo credit: Rebecca Anne, "Flora's Cup" | Creative Commons License,

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Rachael Ray's Steak and Eggs Rancheros

Compiled by Vicki McClure Davidson


Frugal Celebrities Recipes

She's hot... very hot.

In 2008, bubbly, easygoing Rachael Ray was the highest paid US television chef with her TV cooking/talk show, 14 best-selling Rachael Ray cookbooks to date, her own magazine in 2005 Every Day with Rachael Ray), and impressive cookware endorsements. In 2007, Forbes Magazine estimated Ray's earnings for the year at $16 million.

She received national attention from a 2001 segment on the Today show that aired during a blizzard; the positive reaction from viewers was remarkable. Ray was signed to a $360,000 contract the very next day by the Food Network. From there, her popularity exploded.

Ray has been nominated for Emmys for her show 30 Minute Meals and Rachael Ray. Known for her perkiness and big smile, Ray is both extremely popular with American viewers, while being mocked and criticized by critics. In November 2009, after appearing on Ray's cooking/helpful hints show, design diva Martha Stewart made several disparaging comments to the press about Ray's lack of refined cooking skills. Stewart later apologized.

Ray's famous trademark terms include "Yum-o!" and "EVOO" (for extra-virgin olive oil).

This recipe for Steak and Eggs Rancheros was featured on Rachael Ray's show and website in 2009, and is easy to make.

Mexican-influenced elegance in preparing inexpensive flat iron steaks and eggs for breakfast (or served as a tasty, cost-cutting "breakfast dinner").


Rachael Ray's Steak and Eggs Rancheros


Allow steaks to rest at room temperature to take the chill off of them. Pat the steaks with paper towels to remove any juices. Preheat cast-iron skillet or griddle over medium-high heat.

Place ancho pepper and stock in a small pot, bring to boil then simmer a few minutes over low heat to soften the pepper. Purée softened pepper and stock in food processor, return to pot, and combine with tomato sauce, salt, and pepper.

Meanwhile, mix the juice of lime or lemon with garlic paste. Add the finely diced avocado, tomato, pepper, red onion, and herb of choice to the bowl; season with a healthy pinch of salt and gently combine with fingertips or fork.

Rub a little drizzle of oil into a cast iron skillet or griddle and cook steaks 3 minutes on each side for medium-rare meat and 5 minutes on each side for medium-well. Let the meat rest to allow the juices to redistribute.

While meat cooks, heat a large nonstick skillet over medium-high heat with 1 tablespoon oil, add tortillas 1 at a time and cook to crisp, 30 seconds on each side. Drain and reserve on paper towels and reduce heat on pan to medium low. Add the butter. When hot, add eggs and gently cook. For eggs up, cover pan loosely with foil for 2 - 3 minutes. For over medium, cook eggs 2 minutes on each side. For over hard, cook 3 minutes on each side. Season eggs with salt and pepper.

To serve, thinly slice steaks on angle against the grain of the meat. Arrange the sliced steaks on each tortilla on individual plates and top with ancho sauce, egg, and lots of fresh guac-salsa.

Serves 4.


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Frugal Café Blog Zone, "Ex-Con "Queen of Smug" Martha Stewart Attacks Sarah Palin & Rachael Ray... Sorry, Martha, No One's Listening to You (video)", (
Rachael Ray Show website, Steak and Eggs Rancheros, (
Ray, Rachael, 30-Minute Meals, Lake Isle Press, Inc., NY, NY, 1999.