Marinated Skirt Steak Burritos

The recipe Marinated Skirt Steak Burritos could satisfy your Mexican craving in about 1 hour and 40 minutes. For $2.6 per serving, you get a main course that serves 8. One portion of this dish contains roughly 27g of protein, 45g of fat, and a total of 617 calories. Head to the store and pick up to 8 flour tortillas, granulated sugar, boiler" onions, and a few other things to make it today. To use up the dark brown sugar you could follow this main course with the Brown Butter Brown Sugar Cookies as a dessert. It will be a hit at your valentin day event.

Instructions

Watch how to make this recipe.

Add the black peppercorns, white peppercorns, coriander seeds, and pepper flakes to a saute pan over medium heat. Toast until they start to smell aromatic, about 1 to 2 minutes. Crush them in a mortar and pestle, or remove them to a cutting board and crush them with the bottom of a pan.

Ingredients you will need

Black Peppercorns

White Peppercorns

Whole Coriander Seeds

Pepper

Toast

Equipment you will use

Mortar And Pestle

Cutting Board

Frying Pan

Add the sugar and salt and toss to combine.

Ingredients you will need

Sugar

Salt

Coat 1 side of each piece of steak with a scant layer of the peppercorn mixture. Turn them on the other side and repeat.

Ingredients you will need

Peppercorns

Steak

Put the steak on a baking sheet or earthenware dish. Cover with plastic wrap and refrigerate for 1 hour to overnight.

Ingredients you will need

Steak

Wrap

Equipment you will use

Baking Sheet

Plastic Wrap

Put the onion slices in a glass bowl and gently pull them apart with your fingers until you have a lot of individual rounds.

Ingredients you will need

Onion

Equipment you will use

Bowl

Add the red wine vinegar and sugar. Use your fingers to coat the onions with the vinegar. Press them down into the bowl and cover with plastic wrap. Set aside to marinate until ready to serve.

Ingredients you will need

Red Wine Vinegar

Vinegar

Onion

Sugar

Wrap

Equipment you will use

Plastic Wrap

Bowl

Heat 2 cast iron skillets large enough to hold the steaks.

Ingredients you will need

Steak

Add 2 tablespoons of the oil to each pan. When the oil begins to smoke lightly, season the steak lightly with salt and use a pair of metal tongs to gingerly put the steaks in the hot oil. Cook over high heat, 2 to 3 minutes, on the first side. If the steak becomes overly brown, lower the heat slightly as it cooks. Turn the steak on the second side and cook 2 to 3 minutes.

Ingredients you will need

Steak

Salt

Cooking Oil

Equipment you will use

Tongs

Frying Pan

Remove the steak and allow it to "rest" on a flat surface, 10 minutes. Wipe out the skillets and use them to warm the tortillas, 1 at a time, over low heat. Alternatively, "char" the tortillas for a few seconds on an open flame.

Ingredients you will need

Tortilla

Steak

In a small bowl, combine the cherry tomatoes with the juice of 1/2 lime, salt to taste, and the picked cilantro leaves. Stir to blend and taste for seasoning.

Ingredients you will need

Cherry Tomato

Fresh Cilantro

Seasoning

Juice

Lime

Salt

Equipment you will use

Bowl

Preheat the oven to 250 degrees F.

Equipment you will use

Oven

Slice the steak, against the grain, into thin slices. Put a tortilla on a flat surface. Arrange some of the meat, the tomato mixture, cheese and pickled onions in an even line in the center of the tortilla. Remember that the best tasting burritos are ones that have a mix of all the different flavors in the fillings in each bite. Fold the edges into the center and roll it up, pressing as you roll to help keep its shape. Keep it warm on a plate in the oven whole you roll the others.

Ingredients you will need

Pickled Onion

Tortilla

Cheese

Tomato

Grains

Steak

Meat

Roll

Equipment you will use

Oven

Remove the burritos from the oven and serve immediately.

Equipment you will use

Oven

Equipment

Ingredients

Servings:

1Tbsp

black peppercorns 4Tbsps

canola oil, divided 2Tbsps

dark brown sugar, loosely packed 6

to 8 soft flour tortillas 1pinch

Pinch granulated sugar 2Tbsps

kosher salt 8servings

Kosher salt 3

limes, 1/2 lime juiced, remaining limes cut into wedges 8servings

Olive oil 6

cippolini or pearl or "boiler" onions, peeled and cut into 1/4 to 1/2-inch thick rounds 1Tbsp

red pepper flakes 2Tbsps

red wine vinegar 454grams

sharp Cheddar, grated using the large "holes" on the grater 1

skirt steak, about 2 pounds, cut into 4 pieces 1Tbsp

whole white peppercorns 2Tbsps

whole coriander seeds

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Merlot, Cabernet Sauvignon, and Pinot Noir are great choices for Steak. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. The Robert Mondavi Napa Merlot with a 4 out of 5 star rating seems like a good match. It costs about 30 dollars per bottle.