Flank Steak Breakfast Burritos

Flank Burritos
Flank Burritos

Loaded with tender flank steak and other Tex-Mex favorites, this hearty breakfast will keep you going all morning long.

  • Serves 4
  • Active time 30 minutes
  • Total time 40 minutes


  • 1 MOINK flank steak
  • 2 Tbsp. vegetable oil, divided
  • 1 Tbsp. fresh lime juice
  • 2 tsp. chili powder
  • Salt and freshly ground pepper
  • 6 large eggs, lightly beaten
  • 4 (10-inch) flour tortillas, warmed
  • 1 cup shredded Monterey Jack cheese
  • 1 large avocado, pitted and sliced
  • ½ cup chopped red onion
  • 1 cup fresh salsa
  • ½ cup sour cream
  • Chopped fresh cilantro

Cooking instructions

  1. Rub the steak with 1 tablespoon oil, the lime juice, chili powder, salt, and pepper. Heat a large cast-iron skillet over medium-high heat. Add the steak to the pan and cook 6 minutes on each side or to desired doneness. Remove the steak from the skillet and let rest 10 minutes before thinly slicing against the grain.
  2. Heat the remaining oil in the skillet over medium heat. Add the eggs and season with salt and pepper. Cook 2 to 3 minutes or until the eggs are scrambled. Remove from the heat.
  3. Place 1 tortilla on a clean surface. Top with ¼ cup cheese, ¼ of the eggs, ¼ of the steak, ¼ of the avocado, and 2 tablespoons red onion. Roll up, burrito-style. Repeat with the remaining tortillas and filling ingredients.
  4. Top the burritos with salsa, sour cream, and cilantro before serving.

Tip: It’s also great as a make-ahead dish. To reheat, wrap the burrito in paper towels and zap in the microwave for 30 seconds or heat in a cast-iron skillet for 1 to 2 minutes per side.


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