Restaurant Recipes

Pedro's Steak Burritos with Guacamole

If you have a perforated grill rack or wok for your grill, you can cook the vegetables while the steak grills — simplifying the process for this casual summer supper.

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Yield: 8 servings

Ingredients

Marinade

  • 3 tablespoons olive oil
  • 1 1/2 teaspoons cumin
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 teaspoon ground cayenne pepper
  • 1 teaspoon minced fresh garlic
  • 1 small Vidalia onion, finely chopped
  • 1/2 cup chopped fresh cilantro
  • 1/2 teaspoon sea salt
  • Juice of 2 limes
  • 1 (2 pound) beef flank steak

Guacamole

  • 1 fresh jalapeno pepper
  • 1 1/2 ripe plum tomatoes
  • 1/2 small Vidalia onion
  • 3 large Hass avocados
  • 1 tablespoon chopped cilantro
  • 1/2 teaspoon sea salt
  • Juice of 1/2 lime

Burritos

  • 1 tablespoon olive oil
  • 1 large Vidalia onion, sliced into thin strips
  • 1 red bell pepper, sliced into thin strips
  • 2 green bell peppers, sliced into thin strips
  • Salt and pepper to taste
  • 16 flour tortillas
  • 1 cup sour cream

Instructions

Marinade

  1. In a large shallow dish, combine the olive oil, cumin, red pepper flakes, cayenne, garlic, onion, cilantro, salt and lime juice.
  2. With a small sharp knife, score the steak on both sides and place in the marinade, spooning some over the steak. Cover with plastic wrap and marinate overnight.
  3. Before serving, preheat the grill to medium hot.

Guacamole

  1. Grate the jalapeno, tomatoes and onion into a bowl (or chop in a food processor or by hand). Slice the avocados lengthwise in half, remove the pits and with a spoon scoop out the flesh into the bowl. Mash the mixture with a fork, and stir in the cilantro, salt and lime juice. Set aside.

Burritos

  1. Heat the oil in a wok and cook the onion until it begins to caramelize, then add the red and green peppers and cook until tender (or toss the onion and peppers with the olive oil and cook on a perforated grill rack on the grill). Season with salt and pepper. Grill the steak, about 6-7 minutes per side, until done.
  2. To serve, slice the steak thinly across the grain. On each tortilla, place a few slices of steak, some vegetables and a tablespoon each of the guacamole and sour cream, then roll tortilla.

Nutrition

Per serving, without guacamole: 769 calories (percent of calories from fat, 36), 36g protein, 86g carbohydrates, 6g fiber, 30g fat (11g saturated), 64mg cholesterol, 804mg sodium

Per serving of guacamole: 132 calories (percent of calories from fat, 73), 2g protein, 8g carbohydrates, 2g fiber, 12g fat (2g saturated), no cholesterol, 129mg sodium

Attribution

Atlanta Journal Constitution



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