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Rio Grande Beef Burritos

Source of Recipe


Bon Appétit






List of Ingredients



• 8 ounces flank steak
  
• 1 large clove garlic
  
• 1/4 tsp ground cumin
  
• 1-1/2 tsp olive oil
  
• 1-1/2 tsp lime juice
  
• 1 Tbsp olive oil
  
• 1 large onion, thinly sliced
  
• 2 green chilies, seeded, cut into thin strips
  
• 7 ounces roasted red peppers, in thin strips
  
• 1/2 cup heavy cream
  
• 3/4 cup grated Monterey jack cheese
  
• 1/2 tsp dried oregano
  
• 1 Tbsp olive oil
  
• 4 (8-inch) flour tortillas
  
• 1/2 cup grated Monterey jack cheese
  






Instructions



1. Preheat oven to 450° F. Grease a 9-inch square baking pan. Rub both sides of steak with garlic and cumin, then with 1-1/2 teaspoons oil and lime juice. Let stand while preparing peppers.
   
   
2. Heat 1 tablespoon oil in heavy medium skillet. Add onion and cook until it is beginning to brown, stirring frequently, about 6 minutes. Add chilies and red peppers and stir until heated through. Add cream, then 3/4 cup cheese, and stir until mixture thickens, about 1 minute. Add oregano. Season with salt and pepper.
   
   
3. Heat 1 tablespoon oil in heavy large skillet over high heat. Season steak with salt and pepper. Cook until brown, about 2 minutes per side for rare. Transfer meat to work surface. Halve across width, then cut against grain into thin slices.
   
   
4. Hold tortilla over gas burner on low until heated through, about 15 seconds per side. Place on work surface. Spoon 1/4 cup pepper mixture down center. Top with one-quarter of meat. Roll up tortilla, enclosing filling. Arrange in baking pan, seam side down. Repeat with remaining tortillas, 3/4 cup pepper mixture, and remaining meat.
   
   
5. Spoon remaining pepper mixture over tortillas. Sprinkle with 1/2 cup cheese. Bake, uncovered, until cheese melts, 5 to 10 minutes.
   
   Serves 4