Avocado and Steak Breakfast Burritos

Combine soy sauce and balsamic vinegar in a small bowl. Cut beef into 8 thin strips and add to the balsamic vinegar and marinate for 15 minutes.

Warm the vegetable oil in a cast iron skillet over medium heat. Add onions and sauté lightly for approximately 5 minutes.

Increase heat to medium-high and add beef to the onion. Discard marinade. Fry the steak, stirring often, for approximately 3-4 minutes. Set aside.

In a non-stick skillet over high heat, warm olive oil. Add tomatoes and salt to taste and sauté for 3 minutes, until the tomatoes begin caramelizing. Add eggs, stirring them constantly. Once eggs are cooked, add half the diced avocado, remove from heat and set aside.

Roll out flour tortillas and assemble burritos. Evenly distribute the egg mixture on the middle third of each tortilla. Top with steak-onion mixture and fold each side of the tortilla over.

Warm up a clean non-stick skillet on medium-high heat and place burrito/wrap in skillet, seam side down. Press down with a heavy lid and grill for 1 minute or until brown, then flip burrito and let cook 1 more minute. Repeat for each burrito and serve.