With the last bit of the tri-tip steak (grilled on day 1 in our Grapevine & Oak blend), we made some savory Steak Breakfast Burritos.
These were pretty simple to throw together. First we gathered and chopped all the ingredients, including: eggs, cheese, onions, tomatoes, the tri-tip steak (cut into thin strips), and green onions.
We then cooked the egg mixture, first cooking the onions, then adding the steak, and when warmed, adding the eggs and scrambling the mixture. Be sure to fully cook (carmelize) the onions before adding the steak. This helps keep the steak moist and prevents overcooking it. (You are just rewarming the steak, not cooking it.)
Chef's Tip: For better flavor, always toast your tortillas over an open flame, like a gas burner. That makes the tortillas a nice crunch.
These delicious breakfast burritos used up the last of the tri-tip steak that we made FOUR days ago. With just that one grilling session, we made four incredibly flavorful, very different meals, without complicated, time consuming recipes. This is "leftovers", taken to a whole new level!
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To find out more about the Wine'd Up in Smoke blend used in this recipe:
