Beef Steak Burrito

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Beef Steak Burrito
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 42 min.
Ready in
Calories:
621
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie621 kcal(30 %)
Protein38.08 g(39 %)
Fat38.16 g(33 %)
Carbohydrates33.28 g(22 %)
Sugar added1.05 g(4 %)
Roughage6.86 g(23 %)
Vitamin A112.94 mg(14,118 %)
Vitamin D0 μg(0 %)
Vitamin E2.89 mg(24 %)
Vitamin B₁0.34 mg(34 %)
Vitamin B₂0.39 mg(35 %)
Niacin17.05 mg(142 %)
Vitamin B₆1.07 mg(76 %)
Folate110.79 μg(37 %)
Pantothenic acid1.97 mg(33 %)
Biotin3.76 μg(8 %)
Vitamin B₁₂1.97 μg(66 %)
Vitamin C40.34 mg(42 %)
Potassium1,047.36 mg(26 %)
Calcium144.92 mg(14 %)
Magnesium69.5 mg(23 %)
Iron4.29 mg(29 %)
Iodine1.91 μg(1 %)
Zinc6.65 mg(83 %)
Saturated fatty acids11.18 g
Cholesterol110.72 mg
Author of this recipe:

Ingredients

for
4
For Steak Burrito
16 ounces
3 tablespoons
olive oil (divided)
2 tablespoons
1 clove
garlic (finely minced)
½ teaspoon
1 teaspoon
½ teaspoon
1 teaspoon
granulated sugar
4
Flour tortillas (8-inch / 20 cm)
fresh Cilantro (finely chopped)
shredded Lettuce (to serve)
1 cup
prepared Tomato salsa (to serve)
½ cup
Sour cream (to serve)
For Guacamole
2
ripe Avocados (peeled and chopped)
1
small Red onion (finely chopped)
1
green Chile pepper (seeded and finely chopped)
1 tablespoon
How healthy are the main ingredients?
Avocado

Preparation steps

1.
In a shallow bowl, mix together 2 tablespoon olive oil, lime juice, garlic, chili powder, cumin, red pepper flakes, salt, pepper and sugar. Add beef and turn to coat both sides; cover and marinate for 2 hours.
2.
Preheat oven to 350º F / 180º C. Wrap tortillas in foil and heat in oven for 5 to 10 minutes or until heated through.
3.
Meanwhile, heat remaining olive oil in a grill pan set over high heat. Cook for 2 to 3 minutes per side, or until medium-rare. Allow the meat to rest for 5 minutes, then slice into thin strips.
4.
Sprinkle cilantro over warmed tortillas, arrange steak down the center of each tortilla, top with shredded lettuce and tomato salsa. Fold bottom and sides of the tortilla up over filling. Serve with sour cream, salsa and guacamole.
5.
For Guacamole:
6.
In a medium bowl, whisk avocados, onion, chili pepper, lemon juice, salt and pepper together.
7.
Cover with plastic wrap making sure the plastic touches the guacamole to prevent the air from discoloring the dip. Chill for one hour.