Burrito time – with grilled Steak!

Enlarged to show texture

When I want a Burrito I want a Burrito! There was a great sale on Sirloin steak at the store and it’s too cold outside for the gill so that means it’s steak burrito time! You can put whatever you want in a burrito so be creative. I do recommend if you use rice do not use the minute kind. If you use the rice that takes longer you will be rewarded in taste and texture.

Ingredients – for two large Burrito

• Guacamole – see my recipe Homemade Baked Taquitos and Guacamole
• Burrito sized flour tortillas
• Yellow onion – sliced (this ones for grilling)
• Sirloin Steak – season with a dash of salt and pepper
• 1 cup of pinto beans – cooked and drained
• 1 cup of Colby cheese – shredded
• Tomato – seeded and diced
• Yellow onion – diced
• 2 cups White Rice – cooked – the real stuff please none of that minute kind

Steps before you eat it

1. Start cooking the rice, this can take a while
2. Add diced tomato and diced yellow onion to a bowl and blend
3. Grill the sliced onion in a skillet on medium high heat then remove and place on a serving dish
4. Add steak to the skillet and cook until desired pinkness – me I went with 5 minutes per side. Remove and let rest on a cutting board for about 5 minutes then cut into bite size pieces
5. Heat your clean skillet
6. Place a tortilla on a flat surface then add these ingredients in the following order: Cheese->Rice -> Steak -> Beans -> Tomato and Onion bend -> Cheese
7. Now fold it up! Fold the sides in then role up tightly until completely sealed
8. Carefully transfer to your heated skillet (seem side down first) and lightly brown one side for about 30 or so then flip and repeat
9. Move to a plate and slice. You can add the Guacamole and sour cream to the plate as well for dipping

Now you can eat it!