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Steak burritos

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Steak burritos

Skirt steak, black beans, pickled jalapeños, feta, avocado and a little cayenne pepper makes for a fantastic burrito filling
Print Recipe
Total Time 30 mins
Servings 2
Calories 462 kcal

Ingredients
  

  • 40 g long-grain or basmati rice
  • 1/4 tsp ground cumin
  • 1/4 tsp dried oregano
  • 1/8 tsp cayenne pepper
  • 1/2 clove garlic crushed
  • 1/2 lime juiced
  • 200 g skirt steak fat trimmed
  • oil for frying

BURRITOS

  • 2 large wraps or flatbreads warmed
  • 100 g cooked black beans warmed
  • 30 g feta crumbled
  • 1 small avocado mashed
  • 1/2 spring onion sliced
  • a few pickled jalapeños sliced
  • 4 cherry tomatoes finely chopped
  • a handful coriander leaves chopped
  • Tabasco to taste

Instructions
 

  • Put the rice in a small pan of salted boiling water and cook following pack instructions until tender. Drain, then keep warm.
  • Meanwhile, mix together the cumin, oregano, cayenne, garlic, lime juice and some salt and pepper in a small bowl.
  • Season the steak all over. Pour a little oil into a frying pan set over a high heat. Once it’s really hot, cook the steak for 2-3 minutes on each side, or until deep brown but still a little rare. Remove from the pan and put in a bowl. Pour over the lime juice mixture and leave to rest.
  • When ready to assemble the burritos, slice the steak into 1 ½cm-thick strips. Arrange the rice in lines on each wrap, leaving space at the bottom to fold up and enclose the fillings later. Divide the black beans, feta, steak strips and avocado, if using, between the wraps. Arrange all the remaining fillings and coriander leaves on top. Douse everything generously with hot sauce, then tightly wrap up each burrito, tucking up the wrap at the bottom before rolling from the side, so that the filling doesn’t fall out or drip.

Steak and Brown Rice Burrito Bowl

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Trade in your regular steak burrito for this smarter version, which is loaded with kale, red pepper and black beans. Using parboiled whole grain brown rice pares down the cooking time, so you can whip this dish up in a hurry. Top with salsa, fresh cilantro or sliced green onions.

Ingredients

  • 1/4 tsp (1 mL) ground coriander
  • 1/4 tsp (1 mL) ground cumin
  • 1/4 tsp (1 mL) salt
  • 1/4 tsp (1 mL) pepper
  • 12 oz (340 g) beef tenderloin grilling steaks, (about 2)
  • 2 tsp (10 mL) olive oil
  • 1 small onion, sliced
  • 1/2 tsp (2 mL) chili powder
  • 3 cups (750 mL) thinly sliced stemmed kale, (about half bunch)
  • 1 sweet red pepper, sliced

Black Beans And Rice:

  • 1 tsp (5 mL) olive oil
  • 2 cloves garlic, minced
  • 1 tsp (5 mL) chili powder
  • 1 tsp (5 mL) ground coriander
  • 1 tsp (5 mL) ground cumin
  • 3/4 cup (175 mL) whole grain parboiled brown rice, (such as Uncle Ben
  • 3/4 cup (175 mL) rinsed drained canned black beans
  • 1/2 cup (125 mL) bottled strained tomatoes, (passata)
  • 1/4 tsp (1 mL) salt
  • 1/4 tsp (1 mL) pepper

Preparation

Black Beans and Rice: In large saucepan, heat oil over medium-high heat; cook garlic, chili powder, coriander and cumin, stirring, until fragrant, about 1 minute. Stir in 1-1/4 cups water, rice, beans, strained tomatoes, salt and pepper. Bring to boil; cover and cook until rice is tender, about 20 minutes. Remove from heat; let stand, covered, until liquid is absorbed, about 5 minutes.

Meanwhile, stir together coriander, cumin and half each of the salt and pepper; rub all over steaks.

In large nonstick skillet, heat half of the oil over medium-high heat; cook steaks, turning once, until medium-rare, 6 to 8 minutes. Transfer to plate; let stand for 5 minutes before slicing thinly.

Meanwhile, in same skillet, heat remaining oil over medium heat; cook onion and chili powder until softened, about 3 minutes. Stir in kale, red pepper, 3 tbsp water, and remaining salt and pepper; cook, stirring often, until kale is wilted and peppers are tender-crisp, about 6 minutes.

Divide rice mixture among bowls; top with kale mixture and steak.

By Irene Fong and The Test Kitchen

Source: Canadian Living Magazine: February 2013