steak and egg burrito
- 1 1/2 pound flank steak
- 1/2 teaspoon black pepper
- 1 jar salsa
- 3 onions
- 1 tomato diced
- 10 large eggs
- 2 cup cheddar cheese, shredded
- 8 flours tortillas
- 1 tablespoons oilve oil
To prepare the steak, season with olive oil and Santa Fe Seasons Desert Blend. Pan sear on medium high heat. Cook for about 15-20 minutes. Remove from heat then dice into small bite-sized pieces.
Cut the onions into thin slices.
In a large, heavy skillet, heat 2 tablespoons oil; add the onions. Sauté until onions are translucent and limp.
Add 10 eggs that have been slightly beaten. Proceed as though you were scrambling eggs.
When the eggs have been scrambled to your liking add the fresh tomato, shredded cheese.
Warm the flour tortillas while cooking the filling. Fill each tortilla with one-eighth of the mixture and top with cheese and Santa Fe Seasons Fire Roasted Green Chile Salsa. Serve immediately.