Ingredients
2 lb ribeye steak (sub any cut of steak of your choice)
8 sweet peppers diced
½ large sweet onion diced
8 small yellow potatoes diced
1 cup cheese
5 large burrito tortillas
1 large avocado seeded and skin removed
4 Juice of lemons
2 tbsp cilantro
2 serrano peppers stem removed
5 tomatillos husks removed
2 garlic cloves
Salt and pepper to taste
Directions
Step 1
Start off by prepping your veggies, now the ribeye while you prep your veggies just add salt to it.
Step 2
Once the veggies are prepped, set them aside, and preheat the loco griddle to 350 degrees. While it’s preheating, add all ingredients for the guacamole salsa to a blender and blend until smooth. Then, place it in a bowl or container and place it in your refrigerator.
Step 3
Now add your potatoes to the griddle first along with 2 tbsp of cooking oil.
Step 4
Once the potatoes are nice and tender (make sure to flip them here and there so they won’t burn) add the onions and sweet peppers, and season them with salt and pepper. Once the onions are looking translucent, drop the temperature on the griddle to Low.
Step 5
On the opposite side of the griddle turn it on sear mode. Once it comes up to temp, start to cook your steak and flip the steak every 30 seconds, this way it will cook evenly and create an amazing crust. (Add more seasoning to your steak if you like) and cook your steak to your preference. I like mine medium rare. I removed my steak from the griddle at 115 degrees, the resting period tends to keep cooking the steak.
Step 6
At this point add eggs to the potatoes, eggs, and onions and combine. Have the temp at 300 degrees. Now slice up the steak and cut it into bite-size pieces.
Step 7
Add cheese to the griddle a handful and lay the tortilla right over it. Once the cheese had formed a nice crust remove the tortilla, now let’s add the egg mixture then the steak, fold them into burritos and place them back on the griddle for about 3 min per side to crisp up the tortillas. Remove and enjoy, add guacamole salsa to every bite.
