Filed under: Food and Recipes, Main Dishes, Side Dishes | Tags: burritos, cilantro lime rice, Mexican food, siracha, steak
Well, we did arrive safely back from Chicago. Pretty much, over the past two weeks, we have been operating in the inevitable post-vacation slump: that time in which it takes you to become reacclimated to the real world and become productive once again. This picture sums it all up.
I did plant my garden and have harvested my first few basil sprigs of the season. That makes me happy.
I’ll share more on our trip later. Right now, I just want to give you a recipe that my husband and I have both been working on perfecting, and there’s no better time to share it than Cinco de Mayo. In fact, this is probably what we will be making ourselves on that day (I do love excuses to make Mexican food). We have long been fans of this genre of cuisine, and have been loving the new fresh burrito movement that’s been around for some time now with places like Chipotle and Qdoba. So we decided to venture out and try to make these at home. We might never turn back. I find myself craving them at least once a week now, and they have even introduced me to my new favorite ingredient: sriracha, a Asian inspired garlic chili paste. I’m pretty sure that it could heal a broken heart like chocolate. At least in my world. Hope you enjoy! Fiesta!!
Steak Burritos with Cilantro Lime Rice
Recipe developed by Ganache (and husband)
For the steak:
1 1lb flank steak
3 tablespoons fresh lime juice
2 tbsp chopped garlic
1 1/2 tablespoons hot chili sauce (such as sriracha)
1 tablespoon ground cumin
1 teaspoon finely grated lime peel
2 tablespoons olive oil
2 tbsp chopped cilantro
2 tsp kosher salt
For the cilantro lime rice:
3/4 cup basmati long grain white rice (Make sure it’s basmati. It makes the world of difference.)
1 tbsp olive oil
2 tbsp chopped fresh cilantro
1 1/2 cups water
Juice of one lime
For the burritos:
Good Mexican blend cheese (I used Sargento Artisan Mexican blend)
Burrito size flour tortillas
Homemade or good store-bought pico
Sour cream and/or guacamole as desired
Sautéed bell peppers and onions (as if for fajitas)
1. Combine all marinade ingredients for the steak in a plastic zip top bag. Smush around to combine. Add the whole steak. Seal, pressing out as much air as possible. Smush around until steak is well coated with the marinade. Let sit at room temp for 30 minutes.
2. While steak is marinating, make rice. Add olive oil to the bottom of a 2 qt pan and heat over medium high heat. Add rice, and stir. Sauté, stirring frequently, in the olive oil until grains smell toasted and you can see them turn slightly brown. Add lime juice, give a stir, and add water. Reduce to a simmer and cover. Allow to cook for around 20 minutes, or until water has been absorbed. Remove from heat and keep covered for 5 minutes to steam rice. After that, remove the lid, add cilantro, and fluff and combine with a fork.
3. Heat a grill pan over medium high heat. Remove the steak from the marinade. Grill on the pan for 8-10 minutes total, flipping once. If your steak is too long to fit in the pan at once, cut in half and work in two batches. Remove the steak from the grill to a clean cutting board and loosely cover with foil. Allow to rest while you cook the bell peppers and onions on the same grill pan. I used one sliced bell pepper and one sliced onion. Like you do for fajitas.
4. Get ready to assemble!! Thinly slice your steak across the grain. Steam your tortillas in the microwave in a damp paper towel for 30 seconds. Start with a little sour cream and cheese on the bottom, add rice. Then add steak and veggies. Then top with pico, lettuce, and guacamole as desired! Roll and enjoy!
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