Sizzling Steak Burritos Recipes

STEAK BURRITOS

Steps:

• Cut steaks in half; rub with taco seasoning. Place in a 3-qt. slow cooker coated with cooking spray. Top with onion, chiles and vinegar. Cover and cook on low for 8-9 hours or until meat is tender. , Remove steaks and cool slightly; shred meat with 2 forks. Return to slow cooker; heat through. , Spoon about 1/2 cup meat mixture into the center of each tortilla. Top with cheese, tomato and sour cream. Fold bottom and sides of tortilla over filling and roll up.

SIZZLING STEAK BURRITOS

Steps:

• Remove the steaks from the fridge and leave to come up to room temperature.
• Peel and finely chop the garlic, trim and roughly chop the lettuce, and grate the cheese.
• Heat a splash of olive oil in a non-stick frying pan over a medium heat, add half the beans with a good splash of the liquid (save the rest for another day), plus the garlic, cumin and a good pinch of sea salt and black pepper. Cook for 5 to 10 minutes, or until thickened.
• Halve, deseed and finely chop the pepper with the cherry tomatoes and pop into a small bowl, squeeze in the lime juice, add a splash of extra virgin olive oil and season well. Pick, finely chop and add the coriander leaves, then mix together.
• Preheat a griddle over a medium-high heat.
• Drizzle the steaks with oil, season with sea salt and black pepper and rub all over, then add to the griddle. Cook for about 1½ minutes on each side, then remove to a warm plate to rest.
• Mash the beans with a potato masher or fork, adding a splash of water to loosen if necessary, then spread onto the tortillas.
• Slice the steaks and divide evenly between them, top with grated cheese, lettuce and a spoonful of salsa. Wrap up and serve - simple!