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Eggs Over Easy, Steak Sauce On Top

Scrambled Egg and A1 Steak Burritos with Cheddar, Sautéed Steak, and Fresh Veggies

35 minutes
Serves 4
BreakfastAmericanNut-freeSoy-free
Herb's take

Breakfast burritos go American steakhouse in this mash-up: tender steak pieces, scrambled eggs, and melty cheese, all hugged in a tortilla and hit with a tangy A1 finish. You’ll learn how to get restaurant-style steak bites at home and why sauce timing matters for flavor (and science).

Ingredients

Yield
4

Instructions

  1. 01
    In a large bowl, toss the cubed steak with 1 tablespoon canola oil and a generous pinch of salt. Let sit while you prep the vegetables.
  2. 02
    Heat a large nonstick skillet over medium-high. Add the marinated steak cubes in a single layer. Sear for 2-3 minutes, stirring only once, until browned but still juicy inside.
  3. 03
    Lower the heat to medium. Add the A1 steak sauce and toss steak pieces to coat. Cook for 1 minute until the sauce thickens and glazes the meat. Scrape steak and sauce into a bowl and loosely cover to keep warm.
  4. 04
    Wipe out the skillet and add the remaining 1 tablespoon canola oil. Sauté red onion, bell pepper, and jalapeño over medium heat for 3-4 minutes until just softened.
  5. 05
    In a separate bowl, whisk together eggs, milk, salt, and black pepper until well blended.
  6. 06
    Reduce the skillet heat to low. Pour in the egg mixture and scramble gently until just set but still creamy, about 3 minutes, stirring slowly.
  7. 07
    Add half the shredded cheddar to the eggs and fold until melted. Remove from heat.
  8. 08
    Warm tortillas one at a time either over an open burner (for a little char) or in the microwave wrapped in a damp towel.
  9. 09
    To assemble each burrito: Spread a quarter of the scrambled eggs down the center of each tortilla. Top with a quarter of the steak and sauce, a sprinkle of the remaining cheddar, and a generous spoonful of sautéed vegetables. Sprinkle with chopped cilantro.
  10. 10
    Fold in the sides, then roll up snugly from the bottom. Slice in half and serve hot, with extra A1 on the side if you’re feeling saucy.

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