1/4 teaspoon crushed red pepper or scant 1/8 teaspoon cayenne pepper
pinch of salt and pepper
3 teaspoons vegetable oil
1 pound skirt steak
4 roma tomatoes, cored and diced small
1 cup finely diced red onion
1 jalapeño chile, seeded and minced
2 tablespoons fresh chopped cilantro (or parsley)
2 cups cooked basmati rice, warm
1 1/2 tablespoons lime juice
2 tablespoons fresh chopped cilantro (or parsley)
1/4-1/2 teaspoon salt
1 can (15 ounce) low sodium black beans, rinsed, drained, and warmed
1/2 cup sour cream
4 (10-inch) flour tortillas
Instructions
Combine oregano, cumin, garlic powder, onion
powder, crushed red pepper, salt and pepper. Rub
spice mixture over both sides of steak, along with
the vegetable oil. Refrigerate while preparing your
other ingredients.
In a small bowl, combine the tomatoes, red onion,
jalapeño, and 2 tablespoons of chopped cilantro.
Drizzle the lime juice and oil over the top of
warm rice, sprinkle with 2 tablespoons chopped
cilantro and salt; fluff with a fork.
Heat a grill to medium-high. Coat grill grates with
oil or non-stick spray. Cook steak for about 4
minutes per side, or to your liking. Transfer to a
cutting board and let rest for 5 minutes. Slice
thinly against the grain.
Warm tortillas over a gas burner or in the
microwave for about 15 seconds. Place on a flat
surface, evenly distribute the rice, then steak,
topped with beans, the pico de gallo and sour
cream. Fold the flap nearest you over the filling,
then fold in the sides. Roll burrito away from
you, keeping it tight to form a log. Rest, seam
side down.
Serve with tortilla chips!
Originally Submitted
9/25/2013
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