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Restaurants›El Saltillo | Mexican Restaurant›Lunch #21 Steak Burrito Recipe

Lunch #21 Steak Burrito Recipe

Name: El Saltillo | Mexican Restaurants Lunch #21 Steak Burrito Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 lb flank steak or skirt steak; 2 tbs olive oil; 2 tbs lime juice; 1 tbs soy sauce; 2 tsp minced garlic; 1 tsp ground cumin; 1 tsp chili powder; 1 tsp kosher salt; 0.5 tsp freshly ground black pepper; 1 cup long-grain white rice (uncooked); 2 cups water; 1 tsp vegetable oil; 1 cup canned black beans (drained & rinsed); 0.5 tsp ground cumin (for beans); 0.25 tsp salt (for beans); 1 tbs unsalted butter; 1 tsp all-purpose flour; 1 cup whole milk; 1 cup shredded Monterey Jack or white cheddar; 2 tbs diced green chiles (mild); 0.25 tsp salt; 0.25 tsp ground cayenne or hot sauce; 4 count large flour tortillas; 2 cups shredded lettuce; 1 cup diced roma tomatoes; 0.5 cup sour cream; 0.25 cup chopped fresh cilantro; 2 count lime wedges; 1 tbs vegetable oil (for pan); 0 to taste salt (to taste)

Inspired by El Saltillo | Mexican Restaurant

Time1h

Serves4

Try our popular Steak Burrito, for steak lovers, burrito lovers, and cheese dip lovers, all in one! Our Lunch Menu is available every day from open til 3pm!

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Ingredients

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Steak & Marinade

1 lb flank steak or skirt steak

2 tbs olive oil

2 tbs ReaLime juice

1 tbs Aged soy sauce

2 tsp minced garlic

1 tsp Ground cumin

1 tsp Chili powder

1 tsp kosher salt

1/2 tsp freshly ground black pepper

Rice & Beans

1 cup long-grain white rice (uncooked)

2 cups water

1 tsp Tuscany sunflower oil

1 cup canned black beans (drained & rinsed)

1/2 tsp ground cumin (for beans)

1/4 tsp salt (for beans)

Cheese Dip (Queso)

1 tbs Unsalted butter

1 tsp 00 bread flour

1 cup whole milk

1 cup shredded Monterey Jack or white cheddar

2 tbs diced green chiles (mild)

1/4 tsp Celtic sea salt

1/4 tsp ground cayenne or hot sauce

Toppings & Assembly

4 count large flour tortillas

2 cups shredded lettuce

1 cup diced roma tomatoes

1/2 cup Sour cream

1/4 cup chopped fresh cilantro

2 count Lime wedges

1 tbs vegetable oil (for pan)

0 to taste salt (to taste)

0 to taste black pepper (to taste)

Method

Steak & Marinade

Marinate steak

Thinly slice the steak against the grain into 1/4-inch strips. In a shallow bowl or zip-top bag combine olive oil, lime juice, soy sauce, minced garlic, ground cumin, chili powder, kosher salt and black pepper. Add the sliced steak, toss to coat, and marinate 20–30 minutes at room temperature or up to 2 hours refrigerated.

Cook steak

Heat a large cast-iron skillet or heavy pan over high heat until very hot. Add 1 tablespoon vegetable oil and swirl. Remove steak from marinade, letting excess drip off, and add in an even layer. Sear undisturbed 1–2 minutes per side until browned and cooked to medium-rare/medium depending on thickness. Work in batches if needed to avoid crowding. Transfer cooked steak to a cutting board and let rest 5 minutes, then chop into bite-size pieces.

Rice & Beans

Cook rice

Rinse the rice under cold water until water runs clear. In a small saucepan bring 2 cups water, 1 tsp vegetable oil and a pinch of salt to a boil. Add rice, stir once, reduce heat to low, cover and simmer 15 minutes. Remove from heat and let stand covered 5 minutes, then fluff with a fork.

Heat beans

While rice cooks, warm a small saucepan over medium heat. Add drained black beans, 1/2 tsp ground cumin and 1/4 tsp salt. Cook, stirring occasionally, until heated through, about 4–6 minutes. If beans are too thick, add 1–2 tablespoons water.

Cheese Dip (Queso)

Make queso

In a small saucepan melt butter over medium heat. Whisk in flour and cook 30–45 seconds to form a roux. Slowly whisk in the milk until smooth. Bring to a gentle simmer, stirring, until slightly thickened, about 2–3 minutes. Reduce heat to low and stir in shredded cheese a handful at a time until melted and smooth. Stir in diced green chiles, 1/4 tsp salt and cayenne or a few drops hot sauce. Keep warm on the lowest heat, stirring occasionally.

Toppings & Assembly

Warm tortillas

Warm tortillas one at a time in a dry skillet over medium heat 15–20 seconds per side until pliable, or wrap in foil and heat in a 300°F (150°C) oven for 8–10 minutes.

Assemble burritos

Lay a warmed tortilla on a flat surface. Spoon about 1/4 cup cooked rice down the center, then 1/4 cup warmed black beans, 3–4 tablespoons chopped steak, 2 tablespoons shredded lettuce and 2–3 tablespoons diced tomatoes. Drizzle 2–3 tablespoons warm queso over the filling and a dollop (about 1 tablespoon) of sour cream. Sprinkle with chopped cilantro and a squeeze of lime. Fold sides in, then roll tightly into a burrito. Repeat with remaining tortillas and ingredients.

Finish

Optional: place assembled burritos seam-side down in a hot, lightly oiled skillet and press gently for 30–45 seconds per side to crisp the exterior. Serve immediately with extra queso on the side and lime wedges. Adjust salt and pepper to taste.