Beef Steak Burrito
(0 votes)
(0 votes)
Health Score:
70 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 42 min.
Ready in
Ingredients
for
4
- For Steak Burrito
- 16 ozs Flank Steak
- 3 Tbsps olive oil (divided)
- 2 Tbsps Lime juice
- 1 clove garlic cloves (finely minced)
- ½ tsp Chili powder
- 1 tsp Cumin
- ½ tsp crushed Red pepper flakes
- 1 tsp granulated sugar
- salt
- peppers
- 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 chili pepper (seeded and finely chopped)
- 1 Tbsp Lime juice
- salt
- peppers
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.
