1Cut small amount of steak into size of tip of pinkie finger. Slice onions. Drop into a hot frying pan with about a tablespoon of canola oil. Meat should be turned to brown on all sides. Crack eggs over the top of this mixture and break up yolk slightly. Add desired amount of salt and pepper and a little green peper sauce if you like it more spicey.
2After egg mixture is just starting to set up(about 2 minutes), remove pan from heat and then cook tortilla on flame(gas stove). Or if using electric stove use another large frying pan or comal.
3When tortilla is done, place on plate and slide egg mixture on top of tortilla. Add a small amuont of favorite ranch dressing(jalapeno is my favorite) and roll up tortilla.
Finding the absolute best ingredients such a big part of Chef Antoine Westermann’s culinary career and the main drive behind all of his expertly crafted dishes. His relationship with farmers and purveyors are critical to his work as a chef. While visiting one of his providers in New York, the French chef describes his efforts to find the best local ingredients for his restaurant.