Steak and Avocado Breakfast Burritos
If there’s one breakfast food I could eat any time of day, its a breakfast burrito. I can never say no, and I’m always craving one. As a native Angeleno, the question always is where is the best breakfast burrito from. Of course, for me, the answer is Corner Cottage in Burbank and I’m willing to fight anyone who thinks otherwise. Their salsa alone is worth the trip. These Steak and Avocado Breakfast Burritos are modeled after those burritos and I can’t tell you enough how much I love them. Give them a try the next time you’re craving something delicious for breakfast or brunch or even breakfast for dinner.
Steak and Avocado Breakfast Burritos
Steak and Avocado Breakfast Burritos are the ultimate breakfast food. Warm flour tortillas filled with potatoes, eggs, avocado, cheese and grilled steak!
Servings: 4
Equipment
- Cast iron
- Blender
- Griddle
Ingredients
Burritos:
- 1 New York strip steak
- Kosher salt and coarse black pepper
- 2 tablespoons oil
- 6 large eggs
- 2 tablespoons milk
- 2 Russet potatoes peeled and par-cooked
- 4 large burrito size flour tortillas
- 2 avocados sliced
- 1 1/2 cups shredded Cheddar
Salsa:
- 1 pound tomatillos husked and cleaned
- 3 serrano peppers or 1 jalapeño
- 3 garlic cloves
- half a yellow onion diced
- ¼ cup fresh cilantro leaves
- 1 tablespoons fresh oregano
- 1 teaspoons Kosher salt
- 1 teaspoon black pepper
- ¾ teaspoon cumin
- 2 cups water
- 1 lime juiced
Instructions
- Heat a cast iron skillet over medium-high heat. Season the steak liberally on both sides with plenty of salt and black pepper. Once the skillet is hot, add the oil and then place the steak in. Sear the steak on both sides to develop a nice crust and then cook until desired temperature, this will vary depending on the thickness of your steak. Remove from the heat and let rest before slicing and chopping.
- Heat a large griddle over medium heat. Drizzle in the oil and add the sliced potatoes. Season with salt and pepper or whatever seasoning you like. Cook, stirring often until just beginning to brown, about 5 to 8 minutes.
- In a large bowl, whisk together the eggs, milk and a pinch of salt and pepper. Add to the potatoes and cook until the eggs have set, about 8 to 10 minutes.
- To assemble the burritos, warm the flour tortillas. Fill with avocado, the egg and potato mixture, steak and cheese. Wrap up and toast in a pan if you’d like or serve immediately with the salsa, recipe follows.
- For the salsa, place all of the ingredients (except the lime juice) in a medium pot over high heat. Bring to boil and reduce heat to medium. Allow to simmer for about 10 to 15 minutes. Remove from heat and transfer the tomatoes and other ingredients with a slotted spoon to a blender. Add about half a cup of the cooking liquid and the lime juice and blend until smooth (or as chunky as you like).
- Taste for seasoning and adjust accordingly. If you find your salsa to be too thick, add a splash more of the cooking liquid to the blender and blend once more. Allow to cool to room temperature. Can be stored in the fridge in an airtight container for up to 2 weeks. Enjoy!
