Grilled Breakfast Burrito – Steak

Steak & Eggs just seem to make sense to me in the AM. This recipe includes a delicious creamy Jalapeno sauce and a whole bunch of other stuff too. Depending on how much of this you want to do yourself or buy premade will determine the length of time you'll be in the kitchen.

Prep Time: 1 0 mins
Cook Time: 10 mins
Total Time: 2 0 mins

Author: HellthyJunkFood
Recipe Type: Breakfast
Cuisine: American
Serves: 1

Ingredients:

• 1 60 Calorie Premium White Wrap - 60 Calories
  
• ½ Large Egg Scrambled - 37 Calories
  
• 3oz [84g] Sliced Top Round Steak - 135 Calories
  
• 1 Tbsp [15ml] Queso Blanco Dip - 22 Calories
  
• 1 Tbsp [15g] Shredded Cheddar Cheese - 28 Calories
  
• 1 Tsp [5ml] Creamy Jalapeno Sauce - 18 Calories
  
• ⅛ Cup [30g] Home Fried Potatoes - 41 Calories
  
• Fajita Seasoning Packet
  

Creamy Jalapeno Sauce:

• 2 Jalapeno Diced, more if you like it spicy
  
• 1 Dry Ranch Mix
  
• 3 Garlic Cloves Chopped
  
• ⅓ Cup Buttermilk
  
• ⅓ Cup Mayonnaise
  
• Green Chili's
  

Home Fries:

• 2 Large Russet Potatoes
  
• 1 Cup Flour
  
• Garlic Powder, Cumin, Cayenne, Paprika, Salt, Pepper
  

THINGS YOU'LL NEED:

• HJF Cutting Board: https://bit.ly/2Eyhr3R
  
• HJF Apron: https://bit.ly/2Ez9z0
  

Instructions:

1. The sauce is simple. Take the ingredients above, combine in a food processor or blender and blend until blended. Taste it, you'll like it! I refrigerated mine after to keep it not in the danger zone while I cook everything else.
   
2. I made my own home fries which is optional. I basically cut 2 Large Russet Potatoes small diced, rinsed them in ice cold water to remove excess starch and to keep them crispy.
   
3. Drain, dry and toss in flour mixture. Ingredients for flour mixture listed above.
   
4. Once fully coated it deep fried them at 365°F [185°C] for about 5-7 minutes or until golden brown. Once finished season generously with more salt & pepper.
   
5. Sear 1lb[454g] of Top Round Steak for 1 minute per side on high heat. Mine was thin cut. I would add a minute per side for thick cut.
   
6. Immediately take out of pan and slice in thin strips against the grain. It should be rare to medium rare. We will be tossing this back into the pan so if you don't like medium rare that will be fine considering this will be cook all the way through.
   
7. Once back in the pan, add the fajita seasoning packet and water, bring to a boil and drop to a simmer and let it rest for 10 minutes.
   
8. Scramble up some eggs. A lot of people use butter, milk and/or cream. I suggest seasoning with salt & pepper while cooking.
   
9. Layout your Tortilla Wrap and layer on 1 Tbsp of Queso Blanco Dip, ⅛ Cup of Home Fries, 3oz Sliced Steak, 1 Tsp Creamy Jalapeno Sauce, about ¼ Cup Scrambled Eggs and 1 Tbsp Shredded Cheddar Cheese.
   
10. Carefully wrap up your burrito and place in an oiled pan at 325°F[163°C] and grill each side until golden brown. Approximately 1-2 minutes per side.
    

Nutritional Information:

Serving Size: 1 Calories: 342 Fat: 18g Saturated Fat: 6g Trans Fat: 0g Carbohydrates: 20g Sugar: 1g Sodium: 431mg Fiber: 8g Protein: 29g Cholesterol: 150mg