Steak Burritos

August 23, 2012

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 Steak Burritos
Active Time: 30 min | Total Time: 45 min (plus 24 hour marinade)

• 2 jalapenos, seeded and diced
• 1/4 cup cumin seeds, toasted
• 3/4 cup olive oil
• 1 bunch cilantro (stems and leaves)
• 1 teaspoon salt
• 1 tablespoon cracked black pepper
• 1 clove garlic, crushed
• 1/2 cup lime juice

Rice, steak, burrito:
• 1/2 cup prepared fresh salsa
• 1/2 cup water
• 1/4 cup uncooked long grain brown rice
• 1 15-ounce can organic black beans
• 12 ounces grass-fed strip steak, trimmed and thinly sliced crosswise
• 1 tablespoon olive oil
• 4 8-inch whole-wheat or brown rice tortillas
• 1/2 cup shredded sharp cheddar cheese
• 1/4 cup fresh guacamole (or avocado slices)
• 2 tablespoons coarsely chopped fresh cilantro

1. Marinade: Put all marinade ingredients in a blender, blend until smooth, and pour over beef slices. Cover and keep in refrigerator overnight.
2. Cook rice per directions. When there is 10 minutes left of cooking time, add salsa and water to rice and simmer for 5 minutes. Stir in beans and simmer uncovered until rice is tender and most of the liquid is absorbed, about 5 minutes more.
3. Meanwhile, heat oil in a large skillet over medium-high heat. Add steak slices and cook, stirring occasionally, until browned and cooked through, 3 to 5 minutes.
4. To assemble, divide the steak among the tortillas and top with equal amounts of cheese, guacamole, cilantro and the rice mixture. Roll each tortilla into a burrito.

Per serving: 471 calories; 16g fat; 49g carbohydrates; 0g added sugars; 31g protein

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