Grilled Steak Burritos with Avocado Pico de Gallo

Name: Grilled Steak Burritos with Avocado Pico de Gallo
Prep time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1/2 lb. skirt steak; 2 tsp. ground cumin; 2 cloves garlic, minced, divided; Juice of 2 limes, divided; 4 tbsp. extra-virgin olive oil, divided; 1 8-oz. can black beans, drained and rinsed; kosher salt; Freshly ground black pepper; 3 small tomatoes, seeded and finely diced; 1/3 c. minced red onion; 5 tbsp. freshly chopped cilantro, divided; 1 avocado, diced; 1 c. Cooked brown or white rice; 4 8" tortillas; 1 1/2 c. thinly sliced romaine lettuce; Shredded cheddar cheese (optional); Sour cream (optional)

By Anna Watson CarlPublished: Sep 25, 2015

grilled steak burritos with avocado pico de gallo

Anna Watson Carl

Yields:

Prep Time:

30 mins

Total Time:

30 mins

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Leftover rice finds an amazing home inside this steak burrito.

Ingredients

1/2 lb. skirt steak
2 tsp. ground cumin
2 cloves garlic, minced, divided
Juice of 2 limes, divided
4 Tbsp. extra-virgin olive oil, divided
1 8-oz. can black beans, drained and rinsed
kosher salt
Freshly ground black pepper
3 small tomatoes, seeded and finely diced
1/3 cup minced red onion
5 Tbsp. freshly chopped cilantro, divided
1 avocado, diced
1 cup Cooked brown or white rice
4 8" tortillas
1 1/2 cups thinly sliced romaine lettuce
Shredded cheddar cheese (optional)
Sour cream (optional)

Directions

1. Step 1In a glass baking dish, rub steak with cumin, 1 garlic clove, 2 tablespoons lime juice, and 1 tablespoon olive oil.
2. Step 2Heat 1 tablespoon olive oil in a small saucepan. Add remaining 1 clove garlic and sauté until fragrant, 1 minute, then add black beans and sauté until thickened, 4 to 5 minutes. Season with salt and pepper and stir in 2 tablespoons lime juice.
3. Step 3In a medium-sized bowl, stir together tomatoes, red onion, 3 tablespoons cilantro, 2 tablespoons lime juice, and 1 tablespoon olive oil, then stir in avocado and season with salt and pepper.
4. Step 4Heat a grill pan over high heat. Season steak with salt and pepper and grill 2 to 3 minutes per side, or until desired doneness. Let sit 5 minutes, then slice thinly on the diagonal.
5. Step 5In a small bowl, stir together rice and remaining 2 tablespoons cilantro and season with salt and pepper.
6. Step 6Rub a large nonstick skillet with remaining 1 tablespoon olive oil. Add tortillas and crisp, 30 seconds per side.
7. Step 7In the center of each tortilla, place small mound of rice, then beans, avocado, pico de gallo, several slices of steak, lettuce, and, if desired, a sprinkling of cheese and a dollop of sour cream. Carefully roll tortilla around filling, pulling in sides as you roll. Return burritos to skillet to crisp slightly, 30 seconds more per side. Halve each burrito and serve immediately.