Prep 15 mins
Cook 20 mins
From Bon Appetit's 50th Anniversary Issue. I used about half the amount of cream (substituting half and half) and half the cheese for the sauce.
- 8 ounces skirt steaks or 8 ounces flank steaks
- 1 large garlic clove, crushed
- 1⁄4 teaspoon ground cumin
- 2 1⁄2 tablespoons olive oil, divided
- 1 1⁄2 teaspoons fresh lime juice
- 1 large onion, thinly sliced
- 2 fresh anaheim chilies, roasted, peeled, seeded, cut into thin strips or 2 canned whole green chilies, seeded, cut into thin strips
- 1 (7 ounce) jar roasted red peppers, drained, cut into thin strips
- 1⁄2 cup whipping cream (I used half and half)
- 1 1⁄4 cups grated monterey jack cheese, divided
- 1⁄2 teaspoon dried oregano, crumbled
- 4 (8 inch) flour tortillas
- Preheat oven to 450°F.
- Grease 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.
- Heat 1 tablespoon oil in heavy medium skillet over medium-high heat.
- Add onion and cook until beginning to brown, stirring frequently, about 6 minutes.
- Add chiles and 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.
- Heat 1 tablespoon oil in heavy large skillet over high heat.
- Season steak with salt and pepper. Cook until brown, about 1 1/2 minutes per side for very rare.
- Transfer to work surface. Halve across width, then cut against grain into thin slices.
- Hold 1 tortilla over gas burner on low or place on electric burner on low until heated through, about 15 seconds per side. Place tortilla on work surface. Spoon 1/4 cup pepper mixture down center of tortilla. Top with 1/4 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.
- Spoon remaining pepper mixture over tortillas.
- Sprinkle with 1/2 cup cheese.
- Bake uncovered until cheese melts, 5 to 10 minutes.
I purchased 2 good strip steaks for the burritos. Used the suggested cumin, olive oil and garlic rub w/ the juice of 1 lime, then let the steaks marinate for 60-90 mins. My husband grilled them to med-rare. LOVED the flavors. I made the sauce as suggested. It was pretty good but I guess I would have prefer no sauce and just sauteed veggies. (would that make it a fajita?) I added fresh cilantro as a topping, yum. I decided not to bake them cuz the natives were getting restless. I think that warming the tortillas in a dry skillet worked out well, although I realize baking them clearly would have produced a different result.
I've been making these burritos since I first came across them in the Bon Appetit January 1987 issue in the The Weekday Cook section. They've always been well-received. This recipe is missing a tablespoon of olive oil in the ingredients list: it should read "3 1/2 tablespoons olive oil". Also, this recipe is duplicated in recipe #371032. I didn't like the latter's rendition because it encourages you to choose corn tortillas over flour tortillas, and I think that's just wrong for burritos! Thanks bob3039, for doing a good job of posting one of my favorite burrito recipes -- just fix the olive oil amount and I'll be all set! :)
This is very good. Even my picky brother-in-law liked it! Next time I'll make double the sauce, as there wasn't enough to put over the top. Thanks!!