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Embracing my Mexican heritage and sharing all the wonderful flavors, colors and foods I grew up with. Join me on this journey as I also learn new foods and cooking techniques. Dedicated to my parents Ramiro and Blanca.

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Home » Beef~Res » Strip Steak Burritos

Strip Steak Burritos

January 28, 20142 Comments

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Strip Steak Burritos

Who doesn’t love a warm burrito? A perfect. compact meal, all rolled up in a flour tortilla. Burritos should be warm,  so for me, any cold condiments or veggies can be served on the side. I am a California girl after all and the burritos I grew up with were strictly, beans, rice, meat and cheese…oh how I miss California some days…

Big Burritos

Ingredients

For Steak
2 strips steaks (1 pound total)
*spices are all to taste
Salt
Fresh cracked pepper
Granulated garlic
2 chipotles in adobo, minced
Juice of 1 lime
Grapeseed or canola oil

You will also need
1 cup refried beans
1 cup cooked rice

1 cup jack cheese, shredded
1 cup of your favorite salsa
4 flour tortillas for burritos 10 to 12 inches in diameter

Directions

1. Season the steaks, to taste with the dried seasonings on both sides. Set aside. In a small bowl, combine the lime juice and minced chipotle. Taste for salt. 

2. Preheat stove top grill pan or cast iron skillet to medium heat for 4 to 5 minutes. When it begins to smoke lightly, drizzle in about 2 tablespoons of oil. Cook the steaks for 3-4 minutes per side for medium rare in the middle. As soon as steak comes off from the heat, brush them generously with the chipotle/lime.  If you would like them more well done, add an an additional minute per side. Transfer steaks to cutting board and let them rest for 5 minutes.

3. Slice the steaks, thin, and against the grain. Warm the tortillas and fill each with 1/4 cup beans, 1/4 cup rice,  1/4 cup cheese, 1/4 cup salsa and sliced steak. Roll up tight. Serve as is or transfer to hot griddle. Drizzle or brush with a little oil and brown in preheated pan or griddle until slightly crispy on both sides. Serve right away.  Garnish with salsa. Yields 4 servings.

 

Grilled Strip Steaks

Strips steaks are quick and easy to grill indoors or on the outdoor grill. The picture above is from this past summer’s grilling.

Salsa Tatemada. Blackened Jalapeño Salsa

Salsa Tatemada. Blackened Jalapeño Salsa

https://pinaenlacocina.com/la-taquiza-it-all-starts-with-the-salsa/

Rice and Beans

Rice

https://pinaenlacocina.com/simple-red-rice-arroz-estilo-mexicano/

Beans. The beans pictures are black beans.

https://pinaenlacocina.com/frijolescooking-pinto-beans/

 

Chunky Guacamole

Guacamole

https://pinaenlacocina.com/for-the-love-of-guacamole/

Strip Steak Burritos

Roasted Tomato Salsa

https://pinaenlacocina.com/me-pico-la-salsa-salsa-basics/

Strip Steak Burritos

 

Chimichanga

Tomatillo Avocado Salsa

Tacos y Domingo Familiar~ Slow Cooked Beef Tacos

Chimichangas

Chimichangas! Fried Burritos! Basically that is all it is. So after you fill and wrap the burrito tightly. Fry it in some preheated oil until golden brown. Dain onto a plate lined with papertowels. The chimi below has rice, whole picto beans and picadillo. Picrured above are mini chimichangas. Great for appetizers or when you want to serve differents flavors. 

Chimichangas-Burritos

Mom’s Picadillo Con Papa

https://pinaenlacocina.com/moms-picadillo-con-papaground-beef-in-fresh-tomato-sauce-with-potatoes/

 

Strip Steak Burritos

 

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Filed Under: Beef~Res Tagged With: Beef Recipes, Burritos, California-Mex, Chimichangas, Steak, Tex Mex

Previous Post: « Sincronizadas~Doubled Stacked Quesadillas
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Reader Interactions

Comments

  1. Teressa

    October 22, 2019 at 8:26 am

    Hi Sonia,

    What is the red salsa? Is there a recipe for that? Looks good!

    Reply
    • Sonia

      October 22, 2019 at 8:33 am

      Hi Teressa,
      It’s a tomato based salsa. Could be as simple as a salsa de mesa recipe or one that includes dried chiles like this salsa campechana. https://pinaenlacocina.com/salsa-campechana/

      Reply

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Welcome!

Hi, my name is Sonia Mendez Garcia. My parents Ramiro and Blanca Mendez moved to the United States from Monterrey, Mexico in 1963. I am first generation Mexican American born in Los Angeles, California. Cooking has always been one of my passions in life. This is my journey and I can't wait to see what the future holds. Read More…

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