Description
This hearty Steak and Egg Breakfast Burrito combines perfectly cooked flap steak, fluffy scrambled eggs, fresh homemade pico de gallo, and melted cheddar cheese all wrapped in warm flour tortillas. It’s an ideal breakfast or brunch option that brings together savory steak and vibrant flavors in an easy-to-make, satisfying burrito.
Ingredients
Units
Scale
Steak and Eggs
- 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
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 Steak: Season the flap steak with salt and pepper to your liking to enhance its natural flavor.
- Cook the Steak: Heat oil in a wide heavy-bottomed pan over medium heat. Add the steak in a single layer and cook for about 3 to 4 minutes per side until medium done. Remove and keep warm.
- Prepare the Eggs: In a bowl, whisk eggs and milk together until fully combined. Season with salt and pepper.
- Scramble the Eggs: Melt butter in a nonstick skillet over low to medium-low heat. When the butter bubbles lightly, add the eggs and cook gently, swirling and folding to form soft curds until mostly set but still moist, about 2 to 3 minutes. Remove from heat and let stand.
- Chop the Steak: Use a knife to chop the cooked flap steak into bite-sized pieces.
- Warm the Tortillas: Heat each flour tortilla in an ungreased nonstick skillet over medium-low heat for 20 to 30 seconds, turning to keep them soft and pliable.
- Assemble the Burritos: Place a warm tortilla on a clean flat surface. Spread the scrambled eggs in the center horizontally, top with chopped steak, then spoon pico de gallo over the steak and sprinkle shredded cheddar cheese.
- Roll the Burritos: Fold the bottom half of the tortilla over the filling, pull the filling back, fold in the sides, and roll tightly into a log. Repeat with remaining tortilla and filling.
- Heat the Burritos: Place rolled burritos seam-side down in a wide ungreased nonstick skillet over medium heat. Brown each side for 1 to 2 minutes until the tortilla is lightly crisp and golden.
- Serve: Remove from skillet, cut each burrito in half, and serve hot for a filling breakfast treat.
- Make Pico de Gallo: In a bowl, combine diced tomatoes, onions, jalapenos, chopped cilantro, lime juice, and salt. Stir well and refrigerate if desired before assembly.
Notes
- Nutritional information is based on a half burrito serving size.
- Flap steak can be substituted with top sirloin or rib eye for similar results.
- Adjust jalapeno quantity in pico de gallo to control heat level.
- Use fresh lime juice for the best flavor in pico de gallo.
- Ensure not to overcook the scrambled eggs to keep them soft and creamy.
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
