California Steak Burrito Recipe

Marinate steak

In a shallow dish or bowl combine 2 tbs olive oil, 2 tbs lime juice, minced garlic, 1 tsp cumin, 1 tsp chili powder, 1 tsp salt and 1/2 tsp black pepper. Add the steak, turning to coat. Marinate at room temperature for 20 minutes or refrigerate up to 2 hours.

Cook steak

Heat a cast-iron skillet or grill over high heat until very hot. Remove steak from marinade and pat dry with paper towels. Add a light brush of oil to the pan (or spray). Sear steak 3-4 minutes per side for medium-rare (internal temp ~130-135°F / 54-57°C) depending on thickness. Let rest 5 minutes tented with foil, then slice thinly across the grain.

Rinse the rice under cold water until water runs mostly clear. In a small pot bring 2 cups water and 1/4 tsp salt to a boil. Add rice, reduce heat to low, cover, and simmer 15 minutes or until water is absorbed and rice is tender. Remove from heat and let sit, covered, 5 minutes. Fluff with fork, stir in 1 tsp lime zest and chopped cilantro. Keep warm.

In a small saucepan or skillet, warm 1 tsp olive oil over medium heat. Add drained black beans, 1/2 tsp cumin and 1/4 tsp salt. Cook, stirring, until heated through, 3-5 minutes. For creamier beans, gently smash some with the back of a spoon while cooking.

Warm the tortillas: heat a dry skillet over medium-high heat and warm each tortilla 20-30 seconds per side until pliable, or wrap in foil and heat in a 300°F (150°C) oven for 10 minutes.

Assemble the burritos: Lay a warmed tortilla on a flat surface. In the center place 1/2 cup cooked cilantro-lime rice, 1/2 cup warmed black beans, a generous handful (about 1/2 cup) shredded cheese, sliced steak (about half the cooked steak), a few slices or 1/2 mashed avocado, 1/4 cup shredded lettuce, 1-2 tbs salsa, and a dollop (about 2 tbs) sour cream. Add pickled jalapeños if desired.

Fold the burrito: Fold bottom edge up over filling, fold sides in, and roll tightly to close. To seal and toast, place seam-side down in a lightly oiled skillet over medium heat and cook 1-2 minutes per side until golden and the cheese melts. Press gently with a spatula to compact.

Serve: Slice each burrito in half on the diagonal and serve immediately with extra salsa and lime wedges if desired.