INGREDIENTS

• 1 Blackwell Angus flank steak, 1 pound
• 1 small white onion, thinly sliced
• ½ small green bell pepper, thinly sliced
• ½ small red bell pepper, thinly sliced
• ½ teaspoon salt
• ½ teaspoon freshly ground black pepper
• ½ teaspoon ground cumin
• 6 eggs, beaten
• 6 flour tortillas, 8-inch diameter
• ½ cup Colby Jack cheese

INSTRUCTIONS

1. In a skillet over medium heat, brown steak until it reaches 135ºF on an internal meat thermometer for medium-rare doneness. Remove from skillet, and set aside.
   
2. In same skillet, add onions, green bell peppers, red bell peppers, salt, pepper and cumin. Sauté about 5 minutes until tender.
   
3. Add eggs, and scramble. Return beef to mixture. Heat for 1 minute.
   
4. Heat flour tortillas on a hot skillet or griddle. Evenly distribute beef and egg mixture onto flour tortillas, sprinkle with cheese, and roll into burritos. Serve with your favorite salsa.