Steak Breakfast Burrito

1. Using 8oz of the Skirt Steak, season with salt, pepper, and garlic. Heat a skillet over medium-high heat and add 1 tbsp olive oil and Sear the skirt steak for about 3-4 minutes per side until it reaches your preferred level of doneness (medium-rare to medium is best for tenderness). Once done, set aside and let the steak rest for 5 minutes before slicing it thinly against the grain.

2. In the same skillet, sauté the chopped bell peppers, onions, and spinach for about 2-3 minutes until softened.

3. In a separate pan, scramble the eggs over medium heat until cooked through but still soft and fluffy.

4. Warm the tortilla in a dry skillet for a few seconds. Lay the cooked skirt steak slices, sautéed veggies, scrambled eggs, and shredded cheese in the center of the tortilla. Add a drizzle of salsa and top with sliced avocado (if desired).

5. Fold in the sides of the tortilla and then roll it up from the bottom, enclosing all the ingredients. Slice the burrito in half and serve immediately.