Breakfast Burrito Recipe

Marinate the steak

In a shallow bowl or resealable bag, whisk together olive oil, lime juice, orange juice, soy sauce, minced garlic, chili powder, cumin, paprika, oregano, salt, black pepper, and optional crushed red pepper. Add the thinly sliced steak, toss to coat evenly, press out excess air if using a bag, and refrigerate for at least 30 minutes and up to 4 hours. If short on time, marinate 15 minutes at room temperature.

Cook the steak

Heat a heavy skillet or cast-iron pan over medium-high to high heat until very hot. Add 1 tbs oil if pan is dry. Remove steak from marinade, shaking off excess (reserve marinade). Sear steak in a single layer, working in batches if necessary, 1–2 minutes per side for medium-rare to medium depending on thickness. Steak should develop a deep brown crust (the 'red' zesty flavor comes from the marinade and sear). Transfer cooked steak to a cutting board and let rest 5 minutes. Thinly slice against the grain into bite-size strips or small dice.

In a mixing bowl, crack the eggs and add the milk or half-and-half, salt, and pepper. Whisk until homogenous and slightly frothy (this yields fluffy eggs).

Heat a nonstick skillet over medium-low heat. Add 1 tbs butter and let it melt and coat the pan. Pour in the egg mixture. Let eggs sit undisturbed for 10–15 seconds, then using a silicone spatula gently pull the eggs from the edges toward the center, forming large soft curds. Continue folding and letting rest, keeping the heat low so eggs stay creamy. When eggs are about 80% set but still slightly shiny, remove from heat — residual heat will finish cooking. Stir in the remaining 1 tbs butter and chives or green onions if using. Taste and adjust seasoning.

Warm the tortillas so they become pliable and slightly toasted: heat a dry skillet over medium heat and warm each tortilla 20–30 seconds per side, or brush each with a little butter and heat 15–20 seconds per side. Keep warmed tortillas wrapped in a clean kitchen towel or foil to stay soft.

If you prefer melted cheese, sprinkle grated cheddar on each warm tortilla before adding eggs and steak so the cheese melts slightly from the heat of the ingredients.

Lay a warm tortilla flat. If using, spread a spoonful of salsa or mashed avocado in the center, leaving at least 1.5 inches clear at the edges. Add a quarter of the scrambled eggs in a line down the center, then top with about 1/4 of the sliced carne asada (adjust to taste). Sprinkle with about 1/2 cup of grated cheddar. Add hot sauce or extra salsa if desired.

Fold the sides of the tortilla over the filling, then roll tightly from one end to the other to form a burrito. Place seam-side down on the skillet for 30–60 seconds over medium heat to seal and crisp slightly, if desired.

Slice in half crosswise, serve immediately with lime wedges and additional salsa, avocado, or hot sauce on the side.