Steak And Egg Burritos (Oamc) - cooking recipe

Ingredients

Marinade
1/4 cup Worcestershire sauce
2 tablespoons olive oil
1/2 lime, juice of
1/4 cup cilantro, Chopped
3/4 cup fresh tomato, Chopped
1/2 cup onion, Chopped
salt & pepper
Main Dish
24 ounces top sirloin steaks (I use Coleman's Organic Beef)
1 1/2 cups bell peppers, any kind, Chopped
1 1/2 cups mushrooms, any kind, Sliced
1 garlic clove, Crushed
5 eggs, Beaten
6 (10 inch) flour tortillas
wax paper or aluminum foil, and zip baggies

Preparation

In a medium bowl, combine Worcestershire sauce, olive oil, lime juice, cilantro, tomatoes, onion, salt and pepper.
Place steak in a shallow non-metallic container and cover with marinade. Cover container and place in refridgerator for 1-4 hours.
Grill steak on outside grill or under a preheated broiler until desired doneness has been achieved. (I like mine medium-rare) Remove from heat and let sit for 5 minutes before cutting into small cubes. Set aside.
In a non-stick pan, cook and scramble eggs until done. Remove from pan and set aside.
In same pan, pour in marinade and bring to a simmer over medium heat. Add peppers, mushrooms and garlic; simmer 10 minutes or until liquid is almost gone.
Warm tortillas on a grill or in microwave. (I like to line them up on my counter and top all at once.) Divide eggs into 6 portions and place on tortillas. Repeat process with meat and place on top of eggs. Spoon vegetables evenly between all 6 tortillas.
Fold each tortilla like a burrito, wrap in Wax paper or Aluminum Foil and place in Zip Baggie.
I throw these right in the freezer. Then in the morning, I can pop the ones with Wax paper right in the microwave, or the ones with Aluminum foil right in the toaster oven for about 2-3 minutes each. Time may vary according to your appliance.