Broadway Burrito Recipe

Marinate steak

In a shallow dish or resealable bag, combine 2 tbs olive oil, 2 tbs lime juice, minced garlic (crush or finely mince 2 cloves), 1 tsp ground cumin, 1 tsp chili powder, 1 tsp kosher salt and 1 tsp black pepper. Add 1 lb flank or skirt steak and coat thoroughly. Marinate at room temperature for 20–30 minutes or refrigerate up to 2 hours.

Cook steak

Heat a heavy skillet or grill over high heat until very hot. Remove steak from marinade and shake off excess. Cook steak 3–5 minutes per side for medium-rare to medium (thicker pieces may require longer). Use an instant-read thermometer for accuracy: 130–135°F for medium-rare, 140°F for medium. Transfer steak to a cutting board and rest 5–10 minutes before slicing thinly against the grain into bite-sized strips.

While the steak marinates, preheat oven to 425°F (220°C) if roasting, or heat a skillet over medium-high heat if pan-cooking. Wash and dice 1 medium russet potato into small 1/2-inch cubes (peel if desired). Toss potato cubes with 1 tbs vegetable oil, 1 tsp smoked paprika, 1/2 tsp kosher salt and 1/4 tsp black pepper.

If roasting: spread potatoes in a single layer on a baking sheet and roast 20–25 minutes, tossing once, until golden and tender. If pan-cooking: add potatoes to the hot skillet and cook 10–12 minutes, stirring occasionally, until crisp and cooked through. Keep warm.

Combine 1 cup finely diced tomatoes, 1/4 cup finely diced red onion, 1/2 minced jalapeño (seeded for milder heat), 1 tbs lime juice, 1 tbs chopped cilantro and 1/2 tsp salt in a small bowl. Stir and taste, adjusting salt or lime as needed. Refrigerate until serving to let flavors meld.

Prepare toppings: measure 1 cup shredded cheddar, portion 1/2 cup sour cream and 3/4 cup guacamole. Chop cilantro and slice green onions if using. Keep everything ready for quick assembly.

Warm tortillas: heat a dry skillet over medium heat. Lightly brush each large flour tortilla with a little butter or oil (about 1 tsp total for both) and warm 20–30 seconds per side until pliable and lightly browned.

Assemble burrito: lay a warm tortilla flat. In the center, layer half the tortilla with 1/2 cup cooked diced potatoes, half the sliced steak (about 1/2 lb worth), 1/2 cup shredded cheese, 1/4 cup guacamole, and 2 tbs sour cream. Sprinkle with chopped cilantro and sliced green onions if desired. Fold in the sides of the tortilla, then roll tightly from the bottom to form a burrito.

Finish & serve: optionally return the rolled burrito to the skillet seam-side down and toast 1–2 minutes per side to seal and crisp the outside. Slice in half if desired and serve with the fresh salsa on the side.