Steak
Fire-Roasted Steak and Vegetable Burritos

Fire-Roasted Steak and Vegetable Burritos

Last night’s grilled steak kebabs become tonight’s fire-roasted steak and vegetable burritos.  I even find a use for the kebab rice in this recipe.  With a few new ingredients like tortillas and refried beans- you are set!

Ingredients:

3 cups of diced grilled sirloin steak

1 cup of grilled bell pepper

1 yellow onion diced

1-14.5 oz can of refried beans

1 small can of diced tomatoes, drained

1 tsp of cumin

1 tsp of chili pepper

1 tsp of paprika

2 cups of cooked white rice

1 package of large flour tortillas

Heat a large skillet with oil.  Add onions and cook until tender.

Cook rice according to directions.

When onions are tender, add diced tomatoes, refried beans and spices.  Cook 5 minutes and remove from heat.

On a large surface, arrange bowls of rice, refried beans, steak & vegetables, shredded cheese and flour tortillas.  Place one of the tortillas in the center and begin to layer ingredients- rice, beans, steak, cheese.  Roll side flaps in first followed by the length of the tortilla closest to you.  Once assembled, place on hot panini press and cook for 2 minutes.

Serve with salsa, sour cream, cilantro and other toppings.

 

Steak Kebabs

Steak Kebabs

Last night’s Grilled Steak Kebabs become tonight’s Fire-Roasted Steak and Vegetable Burritos. I even find a use for the kebab rice in this recipe. With a few new ingredients like tortillas and refried beans- you are set!

Ingredients:

3 lbs of sirloin steak

1 red onion

3 zucchinis

3 yellow squash

3 bell peppers (red, yellow and orange)

1 lemon

1/4 cup of vegetable oil

salt and pepper

2 tsp of dil (or another dried herb)

Soak 12 wooden skewers in water.  Meanwhile, slice steak into large chunks.  (If you like your meat medium well, make the chunks thicker.)

Cut all other vegetables into chunks.  Take a skewer and alternate vegetables with steak as you fill the skewer up.

Make vinaigrette by whisking together oil, the juice of one lemon, dill, salt and pepper.  Baste over each skewer.

Place over hot coals and cook until the vegetables and meat show sign of charring, about 15 minutes, turning every few minutes to ensure even grilling.

Serve with rice.