We all know that preparing a meal from scratch takes effort and time; and preparing a steak and eggs breakfast burrito requires slicing, dicing, sautéing, and assembling. But isn’t the reward so much greater when we’re confident we’ve put forth all the effort we could to earn it?
I’ll admit something to you, but I’ll only whisper it: if I was completely left up to my own devices, didn’t have any expectations placed upon on me, and wouldn’t have to answer to anybody else, I have the sneaking suspicion that I’d be a bit of a lazy lady.
What is it about that aspect of human nature, the quirk that seems to prefer taking the easier road, not having too many expectations placed upon it; that inclination to put forth the least amount of effort to accomplish the maximum amount of gain or pleasure?
What interesting creatures we are, indeed.
To break us apart and open us wide in order to expose our inclinations and how we function is surely an undertaking that would last an entire lifetime and then some; and even with that, we’d most likely only be scratching the surface of our magnificent complexity.
And then there is this other interesting aspect to us, this aspect that loves the experience and the journey, not only the destination.
It loves a challenge and rises to it in order to understand and experience the very fiber of what we are made of; it longs to labor and toil in an endeavor, even if it leaves us depleted at first, in order to fully know what it feels like to have “skin in the game”, gaining revitalization and a second wind once we taste connectivity and that deeper power that is held within us.
There is something in us, on a deeper level, that appreciates the “cooking process” in order to enjoy the “meal” that’s prepared.
I believe it is only a base inclination to take the easy road; but beneath that inclination lies a stronger one, one that takes us deeper into those layers where we begin to find our truer, more authentic self, a self that longs to be a participant and a worthy player in this game of life.
It’s that aspect of us that desires to be a part of the big picture, and to feel like we’ve earned our place because we’ve contributed something to it.
And it’s a lot like the effort it takes to prepare a meal from scratch, isn’t it?
To prepare a steak and eggs breakfast burrito certainly takes a good portion of effort, as we must first go to the market to purchase ingredients, then slice and chop them up, then cook them, and then, finally, assemble them into one scrumptious meal all before ever taking a single bite.
But when we take that bite…what a thing!
We get to taste the fruit of our labor, and to have some joy in the accomplishment of it, because we’ve put the elbow grease in and earned the experience.
We take nothing for granted in a moment like that, and there’s something utterly magical about that very notion.
Allowing ourselves opportunities to taste the delicious flavor of an earned experience is a gift we give ourselves, and to the people around us that we share this world with.
For it is through these very experiences that we find out about who we are, and gain new respect for ourselves; but most importantly, we begin to understand that we are, indeed, wonderfully, amazingly, and gloriously capable.
Taste what’s good and pass it on.
Steak and Eggs Breakfast Burrito with Sweet Potatoes and Garlic Aioli
by Ingrid Beer
Yield: Makes 4 burritos
• 2 small grass-fed top sirloin steaks (about ¾ -1 pound total)
• Black Pepper
• Avocado Oil
• 1 small red onion, finely diced
• 1 medium sweet potato, peeled and diced small
• 2 cloves garlic, minced or pressed through garlic press
• Pinch cumin
• Pinch coriander
• Pinch chili powder
• 2 eggs, each cracked into their own small dish/ramekin
• 2 spinach tortillas, warm
• Spicy Garlic-Cilantro “Aioli” (recipe below)
• Pico de Gallo, for topping
-Sprinkle a good bit of salt and pepper onto the steaks, drizzle a small amount of the oil over them, and place a cast-iron skillet (or other pan) over medium-high heat.
-Once the skillet is super hot, add the steaks in and allow them to sear and form a nice crust on the first side, about 4 minutes; then turn over, and sear on the other side for about 4 minutes more, depending on doneness preference (I like mine medium-rare); place onto a plate and allow the steaks to rest for about 10 minutes.
-Meanwhile, into the same skillet/pan set over medium heat, add a drizzle more oil, and add in the diced red onion and the diced sweet potato; sauté together until slightly golden for a total of about 12-14 minutes until the potato is fork tender (I kept a cover on mine and stirred occasionally to help expedite things; you may also need to add a drizzle of water here and there if the onions begin to get too dark or begin to stick).
-Next, add in the garlic, and stir until aromatic; then, sprinkle in the pinch of cumin, coriander, and chili powder, plus some salt and pepper, as well; turn heat off.
-Slice up your steak, reserving any juices from it, and then cube it so it’s a small dice; then, add it to the sweet potato “hash” in the skillet, along with the juices, and stir together to combine; spoon the mixture into a bowl and keep warm.
-Scrape any of the little bits out of the skillet, and put the heat on medium; add a little more oil in, then slide the two eggs in, sprinkling a bit of pepper and salt over them, and fry sunny-side up for a couple of minutes (you can even cover with a lid) just until barely set on top.
-Place your warm tortillas on your work surface, spoon some of the steak/sweet potato filling into each tortilla (about 1 cup); then drizzle some of the Spicy Garlic-Cilantro Aioli over everything, add an egg, and wrap up the burrito; enjoy with some Pico de Gallo over top.
Spicy Garlic-Cilantro “Aioli” Ingredients:
• 3/4 cup mayonnaise
• 1/2 cup sour cream
• 1/2 cup loosely packed cilantro leaves
• 6 cloves garlic
• 1 teaspoon cayenne pepper (or your desired amount for spiciness level)
• 3/4 teaspoon salt
• 1 teaspoon honey
• 1/4 teaspoon lime zest
• 1 teaspoon lime juice
-Place all ingredients into the bowl of a food processor, and process until everything is well-blended and completely smooth; transfer to a squeeze bottle (my preferred vessel), or to a bowl, and enjoy; store any unused amount in the fridge for up a week.