Mexican · Lunch · Dinner
A toasted tortilla packed with seasoned steak, rice, beans and guacamole.
WHAT YOU NEED
Ingredients adjusted for 4 servings
Read the complete method first. Measure all ingredients for Steak Burrito, prepare the listed equipment, and separate raw-food tools from ready-to-eat food.
STEP BY STEP
Pat 400 g steak strips dry and season with salt and pepper. Warm 2 cups cooked rice and 1 cup beans separately, prepare 1 cup salsa, grate the cheese and mash 1 avocado with lime and a pinch of salt.
Heat a heavy frying pan over high heat until very hot. Add 1 tablespoon oil and sear the steak in a single layer for 2–4 minutes, turning once, until browned and cooked to the preferred safe doneness. Work in batches to avoid steaming.
Transfer the steak to a plate and rest for 5 minutes. Warm 4 large tortillas in a dry pan for about 20 seconds per side until soft and flexible.
Place each tortilla on a board and layer rice, beans, steak, salsa, avocado and cheese across the lower centre, leaving at least 5 cm clear around the edges. Avoid excess liquid from the salsa.
Fold the left and right sides inward, pull the lower edge tightly over the filling and roll forward into a firm cylinder. Place seam-side down.
Toast each burrito seam-side down in a dry pan for 1–2 minutes, then turn until lightly crisp on all sides. Rest for 2 minutes before cutting so the filling stays contained.
Nutrition varies with portions and ingredient brands.
If food browns too quickly, lower the heat. If it is pale or watery, cook in smaller batches and allow excess moisture to evaporate before adding more ingredients.
Serve Steak Burrito at the temperature recommended in the method. Taste for seasoning only when the food is safe to sample, then add garnishes just before serving.
Cool leftovers promptly, transfer them to a clean airtight container and refrigerate within 2 hours. Reheat only the portion needed until piping hot, and follow local food-safety guidance.
WHAT I LEARNED
Folding the sides first helps keep burrito filling secure.
SAFETY FIRST
Let cooked steak rest and use a separate board for raw meat.
