-
1. Pat the sirloin steak dry. Combine the cumin, chili powder, smoked paprika, garlic powder, 1 teaspoon of the salt and the black pepper, then rub the mixture all over the steak. Let it rest at room temperature for 15 minutes.
340 g Sirloin steak,
1 tsp Cumin,
1 tsp Chili powder,
0.5 tsp Smoked paprika,
0.5 tsp Garlic powder,
1.0 tsp Salt,
0.5 tsp Black pepper
-
2. Slice the bell peppers and yellow onion into thin strips. Stir the cottage cheese with a squeeze of lime juice and the cilantro, and set aside.
1 cup Cottage cheese,
2 pieces Bell pepper,
1 pieces Yellow onion,
1 pieces Lime,
0.2 cup Fresh cilantro (garnish)
-
3. Heat 1 tablespoon of the olive oil in a large skillet over high heat until just smoking. Sear the steak 3 to 4 minutes per side for medium-rare to medium, then transfer to a cutting board and rest for 5 minutes.
1 tbsp Olive oil
-
4. In the same skillet over medium-high heat, add the remaining olive oil, bell peppers and onion. Sauté 5 to 6 minutes until softened and lightly charred, then transfer to a plate.
2 pieces Bell pepper,
1 pieces Yellow onion,
1 tbsp Olive oil
-
5. Slice the rested steak thinly against the grain. Whisk the eggs with the remaining salt. Melt the butter in the skillet over medium-low heat, add the eggs, and gently stir for 2 to 3 minutes until softly set. Fold in the cottage cheese mixture for the last 30 seconds just to warm it through.
8 pieces Eggs,
1 cup Cottage cheese,
1 tbsp Butter,
0.5 tsp Salt
-
6. Warm the tortillas in a dry skillet for 20 to 30 seconds per side until pliable. Layer each tortilla with the cottage cheese scrambled eggs, sliced steak, sautéed peppers and onion, and the salsa.
4 pieces Large flour tortillas,
0.5 cup Salsa
-
7. Fold in the sides and roll each tortilla tightly into a burrito. Toast seam-side down in the skillet for 1 minute if desired, then slice in half and serve hot.
