Hangover season is almost upon us, so behold these cheesy steak and egg burritos! These are utterly divine and so comforting. This greasy and cheesy street food is a household favorite because it is like a lazy man’s dinner but it is so filling. I think that you can hardly consider a burrito a snack; it is a whole meal wrapped in a tortilla.
A burrito is a wrap which usually consists of beans, vegetables, cooked rice and an assortment of cooked meats. It is very versatile and that’s why it is so fun to make. I skimped out on the rice this time but you can totally add that if that’s what you want. You can add vegetables like diced tomatoes, jalapeños, shredded lettuce and so on. Just like tacos, burritos get soggy when refrigerated, so leftovers are a no-no. It is best to make just enough of what you will eat.
I used scrambled eggs to make these steak and egg burritos because they are less dry compared to regular fried eggs. I keep things simple in my eggs: I use a bit of milk, salt and parsley. The steak is the easiest part. You should go for flatter cuts of steak like hangar steak. I used eye of round steak and cut it into thin strips. The steak was seasoned with vinegar, Worcestershire sauce, ginger, garlic, cayenne pepper and salt.
Ingredients
Steak
0.4 kg/0.9 lbs eye of round steak, cut into thin strips
1 teaspoon rice vinegar
2 teaspoons Worcestershire sauce
1 teaspoon ground ginger
1 teaspoon garlic powder
1 teaspoon cayenne pepper or ground black pepper
1/2 teaspoon table salt
3 tablespoons cooking oil
Eggs
6 large eggs, whisked
1 teaspoon table salt
1 tablespoon milk
1 teaspoon dried parsley
Burrito
4 large tortillas
2 cups grated cheddar
1 onion, diced
1 cup refried beans or black beans
Instructions
Steak
- Mix the steak strips with the vinegar, Worcestershire sauce, ginger, garlic, cayenne pepper and salt.
- Heat the cooking oil in a large frying pan on high heat and fry the steak for 2 minutes on each side in batches.
Eggs
- Whisk the eggs with the salt and milk.
- Fry the whisked eggs in the same pan as the steak and stir in 30-second intervals.
- Once the eggs start to solidify, lower the heat. Keep stirring more frequently at this stage to get clumps of eggs.
- Once there's no runny liquid in the eggs, turn off the heat. This is your scrambled eggs.
Assembling the burrito
- Place a tortilla on a dry, flat surface.
- Place a few tablespoons of the beans on the lower bottom of the tortilla, leaving about 1/2 inch of space at the sides.
- Place a handful of onions, cheese, steak, scrambled eggs on the same area. Add in any other toppings you prefer at this stage.
- Fold in the sides of the tortilla, and then roll the bottom part upwards (where the fillings are), tucking in the filling tightly as you roll.
- Place this on an aluminum foil sheet and roll until it is completely covered in foil, twisting the ends.
- Repeat steps 1-5 until all the ingredients are used up.
- Place the covered burritos on a large non-stick frying pan on medium heat and let it cook for about 15 minutes. Rotate the burritos every 3-4 minutes, ensuring that all the sides get browned. When t's ready the burrito should feel slightly stiff.
- Remove them from the pan using oven mitts. Cut the burritos in half using a serrated knife.
- Serve hot with your favorite dipping sauce-barbecue is my go-to sauce.
- Do not recommend storing leftover cooked burritos-they get soggy fast (see notes below).
Notes
Just like tacos, burritos get soggy when refrigerated, so it is best to make just enough of what you will eat.