Loaded Steak & Potato Breakfast Burrito
Loaded Steak & Potato Breakfast Burrito That looks like the ultimate "Loaded Steak & Potato Breakfast Burrito." To get those perfect layers and that balance of textures, here is a breakdown of how to build it at home. The Component Breakdown Ingredient Preparation Tip Steak Use Sirloin or Ribeye cut into small 1/2-inch cubes. Flash-sear on high heat for a crust without overcooking. Potatoes Par-boil diced potatoes for 5 mins, then fry in a pan with butter and smoked paprika until crispy gold . Eggs Soft-scramble with a splash of cream. Remove from heat while still slightly wet; they'll finish cooking in the tortilla. Salsa & Guac Use Pico de Gallo (drained of excess liquid) to keep the burrito from getting soggy. Preparation Steps The Foundation: Lay out a large flour tortilla. Pro tip: Warm it in a dry pan for 15 seconds per side first so it becomes pliable and won't rip. The Cheese Barrier: Sprinkle a layer of shredded Monterey Jack or Sharp Cheddar...