Description
This Steak and Egg Breakfast Burritos recipe combines tender cooked flap steak with fluffy scrambled eggs, fresh pico de gallo, and melted cheddar cheese wrapped in warm flour tortillas. Perfect for a hearty morning meal, these burritos are seared briefly in a skillet for a lightly crisp finish. The fresh pico de gallo adds a bright and zesty contrast, making this dish flavorful and satisfying.
Ingredients
Units
Scale
For the Burritos
- 1/2 pound flap meat, top sirloin or rib eye steak
- Salt and pepper to taste
- 1 tablespoon oil
- 4 eggs
- 2 tablespoons milk
- 1 tablespoon butter
- 2 12-inch flour tortillas
- 1/2 cup shredded cheddar cheese
For the Pico de Gallo
- 1/2 cup Roma tomatoes, seeded and diced
- 2 tablespoons onion, peeled and diced
- 1 teaspoon jalapeno, seeded and minced
- 1 tablespoon freshly squeezed lime juice
- 1 tablespoon cilantro, stemmed and chopped
- Salt to taste
Instructions
- Season the beef: Sprinkle salt and pepper over the flap steak to taste, ensuring even coverage for flavor.
- Cook the steak: Heat oil in a wide heavy-bottomed pan over medium heat until hot. Add the steak in a single layer and cook for 3 to 4 minutes on each side until medium done. Remove and keep warm.
- Prepare eggs: In a bowl, whisk together eggs, milk, salt, and pepper until fully blended with no streaks.
- Scramble the eggs: Melt butter in a nonstick skillet over low to medium-low heat. Once butter is barely bubbling, pour in eggs. Let sit for 20 to 30 seconds then gently push and fold eggs with a spatula to create large soft curds. Cook for 2 to 3 minutes until eggs are set but slightly wet. Remove from heat and let stand.
- Chop the steak: Using a knife, cut the cooked flap steak into bite-sized pieces.
- Warm tortillas: Heat the flour tortillas in a large ungreased nonstick skillet over medium-low heat, turning as needed for 20 to 30 seconds until soft and pliable.
- Assemble the burritos: Place a warm tortilla on a flat surface. Spread a horizontal line of scrambled eggs in the center. Add chopped steak on top, then spoon pico de gallo over the steak and sprinkle shredded cheddar cheese.
- Wrap the burritos: Fold the bottom half of the tortilla over the fillings, then pull the filling back to form a roll. Fold sides inward and roll tightly. Place seam side down on a plate. Repeat with remaining ingredients.
- Crisp the burritos: In a wide ungreased nonstick skillet over medium heat, place burritos seam side down. Cook for 1 to 2 minutes, then turn to another side and cook an additional 1 to 2 minutes until tortillas are lightly browned and slightly crisp.
- Cut and serve: Remove from pan. Cut each burrito in half and serve hot.
- Prepare pico de gallo: In a bowl, combine diced tomatoes, onions, jalapenos, cilantro, lime juice, and salt. Stir well to blend flavors. Serve as topping for the burritos.
Notes
- Nutritional information is calculated based on half a burrito serving.
- Use flap meat or a similar tender steak cut for best flavor and texture.
- Control the spice level of pico de gallo by adjusting the amount of jalapeno.
- Cooking the burritos seam side down ensures they hold their shape and develop a crisp exterior.
- Serve immediately after cooking for best taste and texture.
Nutrition
- Serving Size: 1/2 burrito
- Calories: 307
- Sugar: 1g
- Sodium: 312mg
- Fat: 19g
- Saturated Fat: 7g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 220mg
