flank steak and cheddar burritos
PREP TIME 20 mins, COOK TIME 20 mins
5 1⁄2oz (150g) green bell pepper, seeded and sliced
9oz (250g) onion, sliced
1 tbsp olive oil
1lb (450g) flank steak
salt and freshly ground black pepper
1 tbsp chipotle paste
4 x 12in (30cm) large tortillas
1 cup white rice, cooked
1 cup black beans, cooked
1 cup sharp cheddar cheese, crumbled
2 avocados, halved, pitted, and peeled
For the salsa verde:
7oz (200g) green tomatoes, roughly chopped
1 onion, about 51⁄2oz (150g), diced
1 1⁄4oz (40g) cilantro
1oz (30g) jalapeño or other mild green chile, seeded and chopped
2 garlic cloves, roughly chopped
juice of 2 limes
1 First, make the salsa verde. In a food processor, pulse the tomatoes, onion, cilantro, jalapeño, garlic, lime juice, and seasoning to make a smooth purée. Set aside.
2 In a large frying pan, sauté the pepper and onion in 1⁄2 tbsp of oil over high heat. Cook for 5–7 minutes, stirring frequently, or until tender and crisp. Remove from the pan and set aside.
3 Sprinkle both sides of the steak with salt and pepper and spread the chipotle paste evenly all over. Cook over medium-high heat in the remaining oil for 4–10 minutes on each side, depending on how you like your meat. For rare, allow 4–6 minutes on each side; for medium, 6–8 minutes; and for well done, 8–10 minutes. Remove from the pan and let it rest for 5 minutes before cutting into slices.
4 Lay out the tortillas. Layer each one with the rice, beans, sautéed vegetables, steak, cheddar cheese, and salsa verde, keeping the ingredients piled in the middle of the tortilla. To make the burritos, fold the shorter ends in over the filling, then press down and roll the longer ends over each other, flipping the burrito over so that the shape is preserved. Return the burritos, seam-side down, to the pan and cook for 2–3 minutes on each side.
5 In a grill pan, grill the avocados over medium-high heat for 3–4 minutes. Serve the burritos hot with the salsa verde and avocado on the side.
|flank steak and cheddar burritos|