With the last bit of the tri-tip steak grilled on day 1, we made some savory Steak Breakfast Burritos.
We love steak breakfast burritos, especially when they feature tender, juicy pieces of Grapevine & Oak blend tri-tip as the star ingredient (sliced thinly for maximum flavor and tenderness!) And they are so easy to make once the meat is ready! Simply combined the tri-tip, scrambled eggs, melted cheese, and a medley of fresh vegetables in a warm flour tortilla. And for an extra burst of flavor, add a drizzle of salsa, hot sauce, or creamy avocado. In just minutes, you'll have a satisfying combination of rich, smoky, and zesty elements. It's a perfect for a filling breakfast --packing a punch of protein and taste!
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 it, not cooking it.)
Chef's Tip: For better flavor, always toast your tortillas over an open flame, like a gas burner. That gives the tortillas a nice crunch. Toasting tortillas over an open flame adds a smoky depth of flavor that can't be achieved with other cooking methods. The direct heat also creates crispy, slightly charred spots that enhance the texture, making each bite more satisfying.
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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Find out more about the Wine'd Up in Smoke blend used here:
