Description
The Steak Breakfast Burrito is a hearty and flavorful on-the-go meal featuring tender ribeye steak, crispy hashbrowns, soft scrambled eggs, melty Monterey Jack cheese, and zesty salsa wrapped in a warm tortilla. Perfect for breakfast or brunch, this recipe combines savory ingredients and grilled textures for a satisfying bite anytime.
Ingredients
Steak
- 1 Ribeye Steak
- 1 tbsp Cowboy Butter Rub
- 4 tbsp Unsalted Butter
- 3 sprigs Rosemary
- 3 Garlic Cloves, smashed
- Canola Oil, as needed
Burrito
- 5-6 Eggs, whipped
- 2 cups Hashbrowns
- 2 cups Monterey Jack Cheese
- 1 cup Favorite Salsa
- ½ cup Sour Cream
- ½ cup Bacon Bits
- 3-4 Tortillas, 14-inch size
- 1 tbsp Kosher Salt
- 1 tbsp Black Pepper
- 1 tbsp Garlic Powder
- Queso for dipping
Instructions
- Prepare Steak: Slather your ribeye steak with canola oil and generously season with Cowboy Butter Rub. Preheat your grill to high heat (400-450°F) and place a cast iron skillet on it to heat. Sear the steak in the hot skillet for 2-3 minutes per side until internal temperature reaches 100°F. Move the skillet to a cooler part of the grill and add butter, rosemary, thyme, and smashed garlic cloves. Slowly baste the steak with the foaming butter, ensuring the butter foam remains white and not brown or black. Cook until the steak reaches 120°F or your preferred doneness, then remove and let rest for 10 minutes before slicing and keeping warm.
- Prepare Hashbrowns: Place hashbrowns on paper towels and squeeze out all excess moisture until they are very dry. Reheat your grill to high heat (around 400°F) and place a cast iron skillet or plancha on the grill with some oil about 2 minutes before cooking. Form hashbrowns into small patties and cook in the skillet until crispy and golden brown, then chop and set aside.
- Cook Eggs: Cook the whipped eggs in a skillet over medium heat for about 3-4 minutes until soft and set, then remove from heat and set aside.
- Assemble Burritos: Warm the large tortillas and layer each with chopped hashbrowns, sliced steak, soft eggs, Monterey Jack cheese, salsa, sour cream, and bacon bits. Roll the tortillas tightly to form burritos and repeat for the remaining ingredients.
- Crisp Burritos: Place the assembled burritos in a skillet and crisp for about 1 minute per side until golden and slightly crispy. Remove from skillet and serve hot, optionally slicing in half and serving with queso on the side.
Notes
- Make sure to squeeze out all moisture from hashbrowns to ensure they crisp well.
- Use a meat thermometer to monitor steak doneness precisely.
- Basting the steak with butter and herbs enhances rich flavor and juiciness.
- Customize burrito fillings with your favorite salsa and cheese types.
- Warming the tortillas before assembling makes them easier to roll.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Grilling
- Cuisine: American
