Jul 14 2026
Restaurants›1928 Beacon Hill›Steak "omedilla" Recipe

Steak "omedilla" Recipe

Inspired by 1928 Beacon Hill
Time1h
Serves2

Marinated seared steak, boursin cheese, pickled red onion, arugula, tortilla, Alabama white BBQ dip, home fries

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Ingredients

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Steak and Marinade

Toppings and Sides

Method

Marinating the Steak

  1. 1

    Prepare the Marinade

    In a bowl, whisk together olive oil, soy sauce, lemon juice, minced garlic, salt, and black pepper.

  2. 2

    Marinate the Steak

    Place the flank steak in a resealable plastic bag or shallow dish and pour the marinade over it. Seal or cover and refrigerate for at least 1 hour, or overnight for best results.

Cooking the Steak and Home Fries

  1. 3

    Cook the Home Fries

    Preheat the oven to 425°F (220°C). Toss the diced potatoes with olive oil, paprika, and salt in a large bowl. Spread them out in a single layer on a baking sheet.

  2. 4

    Roast the Home Fries

    Roast in the preheated oven for 25-30 minutes, or until golden and crispy, flipping halfway through.

  3. 5

    Sear the Steak

    Heat a grill pan or skillet over medium-high heat. Remove the steak from the marinade and shake off excess. Sear the steak for about 4-5 minutes on each side for medium-rare, or until desired doneness.

  4. 6

    Rest the Steak

    Remove the steak from the heat and let it rest for 5-10 minutes before slicing.

Assembling the Dish

  1. 7

    Prepare the Toppings

    While the steak rests, prepare your toppings by slicing the steak thinly against the grain.

  2. 8

    Assemble the Tortillas

    Spread a layer of Boursin cheese on each tortilla, add a handful of arugula, some pickled red onions, and slices of the seared steak. Drizzle Alabama white BBQ dip over the top.

  3. 9

    Serve

    Wrap the tortilla around the fillings and serve with the roasted home fries on the side.

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