Description
A hearty steak breakfast burrito filled with juicy ribeye steak, crispy hashbrowns, soft scrambled eggs, melty Monterey Jack cheese, and bold flavors all wrapped in a warm flour tortilla, then crisped to perfection. This flavorful and satisfying breakfast combines the richness of grilled steak with classic breakfast ingredients for a delicious start to your day.
Ingredients
Steak and Seasoning
- 1 ribeye steak
- 1 tbsp Cowboy Butter Rub
- 1 tbsp kosher salt
- 1 tbsp black pepper
- 1 tbsp garlic powder
- Canola oil, as needed
- 4 tbsp unsalted butter
- 3 sprigs rosemary
- 3 garlic cloves, smashed
Other Filling Ingredients
- 5–6 eggs, whipped
- 2 cups hashbrowns
- 2 cups Monterey Jack cheese, shredded
- 1 cup favorite salsa
- 1/2 cup sour cream
- 1/2 cup beef sausage crumbles
- 3–4 large (14-inch) flour tortillas
- Queso, for dipping
Instructions
- Prepare the Steak: Coat the ribeye steak with canola oil and season generously with Cowboy Butter Rub, kosher salt, black pepper, and garlic powder.
- Heat Grill and Skillet: Preheat your grill to high heat and heat a cast iron skillet for later use.
- Sear the Steak: Place the steak on the grill and sear each side for 2–3 minutes until the internal temperature reaches about 100°F for rare to medium-rare.
- Baste the Steak: Move the cast iron skillet to indirect heat, add the unsalted butter, rosemary sprigs, and smashed garlic cloves, then baste the steak in the melting butter mixture until the steak reaches an internal temperature of about 120°F.
- Rest and Slice Steak: Remove the steak from heat and allow it to rest for 10 minutes to retain juices, then slice thinly.
- Cook Hashbrowns: Squeeze excess moisture from hashbrowns thoroughly, then cook them in hot canola oil until crispy and golden brown. Chop into smaller pieces and set aside.
- Make Scrambled Eggs: Cook the whipped eggs over medium heat, stirring gently until soft and just set, then remove from heat.
- Warm Tortillas and Assemble Burritos: Warm the flour tortillas, then layer each with hashbrowns, sliced steak, scrambled eggs, shredded Monterey Jack cheese, salsa, sour cream, and beef sausage crumbles.
- Roll Burritos: Roll the tortillas tightly around the fillings, forming burritos with the seam side down to seal.
- Crisp the Burritos: Place the burritos seam-side down in a hot skillet and cook about 1 minute per side until the tortilla is crisp and golden.
- Serve: Serve hot with queso on the side for dipping.
Notes
- Medium-rare steak works best for tenderness and flavor.
- Dry hashbrowns very well before cooking to ensure maximum crispiness.
- Ribeye can be swapped for strip or flank steak based on preference or availability.
- Add sautéed peppers or onions to the filling for additional flavor and texture.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Grilling
- Cuisine: American
