How to make it

  • Preheat oven to 350 degrees.
  • In a medium mixing bowl combine olive oil, salsa, cumin, garlic salt, and cilantro.
  • Place steaks in a shallow baking dish. Pour mixture over steaks.
  • Place in oven for 15-20 minutes or until they reach desired doneness.
  • Transfer the steak to a cutting board. Cover it loosely with foil and let rest for 10 minutes before carving.
  • Preheat oven to 350 degrees F. Wrap tortillas in foil (about 4 in a batch) and heat in the oven for 5 to 10 minutes.
  • Mean time, pan fry hash browns on medium heat, 5 minutes per side. Let it cool; cut into strips; set a side.
  • While the steak is resting, cook the eggs. Pour desired amount of eggs into non-stick skillet over medium heat. Stir gently until eggs are set and slightly moist. Set a side.
  • In a small bowl, mix diced tomatoes and a pinch of chilpotle salsa.
  • To serve, divide eggs evenly among the tortillas. Add steaks & hash browns. Sprinkle each with about 2 tablespoons cheese and 1 tsp. salsa and roll up.
  • Serve with tomato Salsa and sour cream.

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