Mix 1 tablespoon of the Worcestershire, the lemon juice, and 1/4 teaspoon of pepper in a small bowl. Paint this mixture onto both sides of each steak. Set aside.
Melt 1 tablespoon of the butter in a large skillet over medium heat. Melt the remaining tablespoon butter in a smaller skillet over low heat.
Add the steaks to the larger pan. Cook until one side is browned, about 2 minutes. Turn the steaks and season lightly with salt. Cook 2 minutes more for medium-rare and 3 minutes more for medium.
As soon as the steak is turned and salted, turn up the heat under the smaller pan to medium, add the eggs and cook to your liking, remove from the heat. Season with salt and pepper, place a warm flour tortilla on your plate, place the steak on the plate, add the eggs,,pour the chile verde sauce over the eggs sprinkle with cheese, put your hashbrowns on the plate, and place it in your toaster oven to melt the cheese, This makes a great breakfast or dinner
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|Serving Size: 1 recipe (1045g)|
|Recipe Makes: 4|
|Calories from Fat: 1098 (54%)|
|Amt Per Serving||% DV|
|Total Fat 122g||163 %|
|Saturated Fat 54.4g||272 %|
|Monounsaturated Fat 44.5g|
|Polyunsanturated Fat 9.1g|
|Cholesterol 1171.6mg||360 %|
|Sodium 2011.4mg||69 %|
|Potassium 3288.2mg||87 %|
|Total Carbohydrate 112.1g||33 %|
|Dietary Fiber 12.7g||51 %|
|Sugars, other 99.4g|
|Protein 121.9g||174 %|
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Calories per serving: 2035
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