Rule No. 1 in DIY-ing: start with a good breakfast. No one works well hungry! So, this morning, before we kicked off another day of kitchen remodeling, I whipped up some breakfast burritos with lots of ZIP (that’s zinc, iron and protein and lean beef is a great source).
Here’s what you’ll need to make 4-6 breakfast burritos, depending on tortilla size and how full you stuff them:
(1) 1-pound sirloin steak, seasoned with garlic pepper
2 tablespoons unsalted butter
Splash of milk
1 large potato
Shredded cheddar cheese
Coarse black pepper
To get started:
Cook a whole potato (with a few holes poked in it) in the microwave for about 3-4 minutes to get it started.
Cut into slices, and then cut each slice into quarters.
Use just enough olive oil to barely cover the bottom of a cast iron skillet. Heat to medium-high.
Add potato pieces and cook until brown and just a little crisp on the edges, about 12-15 minutes. Drain on paper towels and season with the sea salt and coarse pepper.
While the potatoes are cooking, grill the steak for about 5 minutes per side for medium rare.
When it’s almost done, whisk the eggs and a splash of milk in a small bowl. Add the butter to a non-stick skillet and heat to medium. Add the egg mixture and scramble to desired consistency. Season with salt and pepper.
Remove the steak from the grill and allow to rest for a couple of minutes before cutting into cubes.
Layer steak, eggs, potatoes and cheddar cheese on a flour tortilla and fold/roll. Repeat with the remaining ingredients. Any extra potatoes can be served on the side. Serve with salsa.
Alternately, you can substitute frozen tater tots for the potatoes. This is also a great way to use leftover steak from the previous night’s dinner.
The Mr.'s plate looked like this: