Ingredients

• Flour tortillas
• Cheese
• 4 strips Bacon
• 2 eggs
• Ribeye Steak
• 1 Russet Potato

• 1 Yellow Onion, diced
• Avocado
• Tomato
• Salt & Pepper
• Sour Cream
• Beef Tallow
• Green chilis

Method

Cooking the Steak:

1. Melt a heaping spoonful of beef tallow on a skillet or cast iron pan.
2. Season the ribeye steak with salt and pepper on both sides. Place it seasoned side down into the hot skillet. Sprinkle salt and pepper on the other side as well.
3. Once the steak is browned on one side, flip it. Cook the steak until it reaches an internal temperature of 122°F (50°C). Retain the grease left in the pan for later use.

Preparing the Hashbrowns:

1. Peel the skin off the russet potato and grate it into a bowl. Wrap the grated potato in a paper towel and press to remove excess moisture.
2. Take two handfuls of grated potato and place them in the hot grease in the pan used for the steak.
3. Add 2-3 tablespoons of butter to the pan and cook the hashbrowns until they are caramelized on one side. Then flip them over.

Bacon and Onion Sauté:

1. Cook the 4 strips of bacon until crispy. Set them aside.
2. In the same pan, sauté the diced onion in the remaining bacon grease until it becomes translucent and slightly caramelized.

Avocado Mash and Scrambled Eggs:

1. Mash the avocado until smooth. Add salt and lemon juice to taste.
2. In a separate bowl, scramble the eggs with salt and pepper.
3. Dice the tomato into cubes.

Assembly:

1. Lay a flour tortilla on a clean surface. Spread a line of sour cream down the center of the tortilla.
2. Place 2 strips of bacon, the sliced steak, scrambled eggs, sautéed onion, diced tomato, a hashbrown, avocado mixture, and shredded cheese on top of the sour cream.
3. Fold the sides of the tortilla inward and roll it from top to bottom to create a perfect burrito roll.