Name: Grilled Steak Burritos with Avocado Pico de Gallo
Prep time: 30 min
Cook 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) -

Grilled Steak Burritos with Avocado Pico de Gallo

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Grilled Steak Burritos with Avocado Pico de Gallo

1. 1/2 lb. skirt steak -

2. 2 tsp. ground cumin -

3. 2 cloves garlic, minced, divided -

4. Juice of 2 limes, divided -

5. 4 tbsp. extra-virgin olive oil, divided -

6. 1 8-oz. can black beans, drained and rinsed -

7. Kosher salt -

8. Freshly ground black pepper -

9. 3 small tomatoes, seeded and finely diced -

10. 1/3 c. minced red onion -

11. 5 tbsp. freshly chopped cilantro, divided -

12. 1 avocado, diced -

13. 1 c. Cooked brown or white rice -

14. 4 8" tortillas -

15. 1 1/2 c. thinly sliced romaine lettuce -

16. Shredded Cheddar cheese (Optional) -

17. Sour cream (Optional) -

How to cook deliciously - Grilled Steak Burritos with Avocado Pico de Gallo

1. Stage

In a glass baking dish, rub steak with cumin, 1 garlic clove, 2 tablespoons lime juice, and 1 tablespoon olive oil.

2. Stage

Heat 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. Stage

In 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. Stage

Heat 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. Stage

In a small bowl, stir together rice and remaining 2 tablespoons cilantro and season with salt and pepper.

6. Stage

Rub a large nonstick skillet with remaining 1 tablespoon olive oil. Add tortillas and crisp, 30 seconds per side.

7. Stage

In 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.