Steak and Egg Breakfast Burrito

Step 1

Pat steak dry with paper towels. Season generously with salt and pepper on both sides.

Step 2

Heat olive oil in a 10-inch skillet over medium-high until it shimmers, about 90 seconds.

Step 3

Sear steak 2 minutes per side without moving. Center should be pink; edges deeply browned.

Step 4

Transfer steak to a cutting board. Rest 3 minutes, then slice against the grain into thin strips.

Step 5

Crack eggs into a bowl. Whisk until fully combined. Add a pinch of salt and pepper.

Step 6

Melt 1 tbsp butter in the same skillet over medium heat. Pour in eggs and stir gently with a spatula.

Step 7

Cook 2-3 minutes, stirring often, until eggs are soft and creamy—still slightly underdone when plated.

Step 8

Warm tortillas: wrap both in a damp paper towel and heat in the microwave 30 seconds.

Step 9

Lay tortilla flat. Layer with half the cheese, then eggs, then steak slices, then remaining cheese.

Step 10

Spoon 2–3 tbsp salsa down the center. Fold in sides, then roll tightly from bottom to top.

Step 11

Place seam-side down in a dry skillet over medium. Toast 2 minutes per side until golden and warm.

Step 12

Serve hot with extra salsa on the side.