Steak Egg and Cheese Burrito
Take your steak and eggs on-the-go with the handheld steak egg and cheese burrito, piled high with tex mex toppings!
Ingredients
- 2 tbsp olive oil
- 1 lb steak I recommend strip
- 2 tsp salt
- 1 tsp black pepper
- 1 tsp chili powder
- 1 tsp cumin
- 6 eggs
- ¼ cup milk
- salt and pepper
- 1 cup shredded cheese cheddar or mexican blend
- 4 xl flour tortillas
- ½ cup refried beans
- ½ cup pico de gallo
- ¼ cup guacamole
Instructions
- Preheat the oven to 400°
- Heat a cast iron skillet over medium heat with oil. Mix salt, pepper, chili powder and cumin together and sprinkle liberally over steaks. Sear steaks on both sides for two minutes then pop the pan in the oven for 7 minutes for medium, 8 for medium well. Remove from the oven and place steaks on a cutting board to rest for at least 5 minutes and slice into ½ inch slices
- While the steaks are cooking/resting, whisk together eggs, and milk. Cook in a nonstick pan, scraping a rubber spatula across the bottom occasionally to create a fluffy scramble.
- When the eggs are almost cooked, add in half of the cheese and season with salt and pepper to taste. Mix to allow the cheese to melt and remove from heat.
- Microwave tortillas under a moist paper towel for 30 seconds to make them pliable
- Spoon 2 tbsp of beans into the center of the tortillas. Top with 2 tbsp of the remaining cheese, and ¼ of the eggs. Top with ¼ of the sliced steak, 2 tbsp of pico, and 1 tbsp of guacamole.
- Fold one half of the tortilla over the filling and begin to roll, folding in the two sides, continuing to roll until you've reached the other side of the tortilla. Repeat with other 3 tortillas.
- Place, seam side down, on a panini press and cook for 3-4 minutes or until browned and crispy. Serve immediately.
- Alternatively, heat up two frying pans, place the burritos in one and place the other pan on top, weighing down with a heavy jar or can. Cook for 3-4 minutes or until browned and crispy. Serve immediately.