Steak and Egg Breakfast Wrap
Serves: 4
Ingredients:
6 tbsp canola oil
1 medium Yukon Gold potato
Sea salt and pepper
1 cup Carne Asada, cooked
5 large eggs
4 flour tortillas
1/2 cup shredded cheddar cheese (optional)
Pico de gallo (optional)
Hot sauce (optional)
Method:
Set a cast-iron skillet on a gas grill and pour in the oil.
Close the lid and wait for it to heat up to 400 degrees F.
While the grill is preheating, dice up the potato into ¼1/4-inch cubes.
Place the diced potatoes in the skillet once it reaches temperature.
Season potatoes with salt and pepper and then stir to coat with oil.
Close the lid and cook for 15 minutes.
Chop the Carne Asada into little pieces.Note: Bulk sausage or chopped bacon is a great substitute if you do not have skirt steak.
After 15 minutes, the potatoes should be turning brown and looking tender.
Pour the meat into the skillet, stir, and continue to cook for about 10 minutes.
Add the eggs and scramble everything in the skillet.
While the skillet is cooking the meat, potato, and eggs, turn your other grill burners on so you can heat up the tortillas. These only take about 30 seconds of continuous flipping for each tortilla.
Assemble burritos by filling warm tortillas with the potato mixture. Sprinkle the cheese and spoon some pico de gallo over the filling, if using. Add hot sauce to the burrito for some extra heat. Serve warm.
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