Steak Breakfast Burrito

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The Steak Breakfast Burrito is one of my "on the go" recipes, perfect for eating while I'm out and about in my Align shoes. It's packed with all my faves: flavorful, juicy ribeye steak with hashbrowns, eggs, melty cheese, and salsa.

Prep Time20

Cook Time40

Total Time1

Course: Breakfast

Cuisine: American

Servings: people

Author: Derek Wolf

Ingredients

Steak:

1 Ribeye Steak
1 tbsp Cowboy Butter Rub
4 tbsp Butter unsalted
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" Size
1 tbsp Kosher Salt
1 tbsp Black Pepper
1 tbsp Garlic Powder
Queso for dipping

Instructions

Steak:

Slather your steak in canola oil. Generously season your steak with my Cowboy Butter Rub
Preheat your grill for high heat direct cooking (about 400-450F). Add a cast iron skillet to the grill with oil to preheat.
Add your steaks to the skillet to sear directly over the hot coals for 2-3 minutes per side or until it is 100F internal.
Pull the skillet off to a cooler side of the grill. Drop in the butter, rosemary, thyme and garlic cloves. Slowly baste the steaks with the butter. Make sure the butter’s foam is white and not brown or black. If it's brown or black, then pull the skillet off to cool.
When the steak is 120F internal or done to your liking, pull it off and let rest for 10 minutes. Then slice up and keep warm.

Burrito:

Add your hashbrowns to paper towels and squeeze all the water out of them until they are very very dry.
Preheat your grill to high heat (around 400F) for direct cooking. Add a cast iron skillet or plancha to the grill with some oil about 2 minutes before cooking.
Add your hashbrowns in little patties to the skillet to cook hot and fast until crispy golden brown. Pull off, chop up and set to the side.
Next, add your whipped eggs to a skillet and cook to nice and soft (about 3-4 minutes). Pull off and set to the side as well.
Start building your burritos with a warm large tortilla and layers of chopped hashbrowns, sliced steak, eggs, jack cheese, salsa, sour cream and bacon bits. Roll nice and tight and repeat until you have made as many burritos as you like.
Add the burritos to a skillet to crisp for about 1 minute per side. Once done, pull off the burrito and serve hot.
Slice the burritos in half if you desire, serve with queso on the side and enjoy!

Notes

Pro Tip for Crispy Hashbrowns

Get those hash browns bone-dry before cooking. It’s the best part of the burrito when the potatoes turn shatteringly crisp. Pair that crunch with a hearty steak and layers of melty cheese, and you’ve got the kind of delicious burrito worth sharing on TikTok. Lace up your Align Shoes, grab one of these burritos, and you’re ready to crush the day.

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