Steak Burritos

Here’s a burrito excited by San Francisco’s super burritos that come stuffed with meat, beans, rice, cheese, guacamole and salsa. We’ve saved this home-style version a bit easier to do and an entire lot better with brown rice, whole-wheat tortillas and extra sensible serving size. We suggest covering it in sheet the traditional way to serve it so you can choose the burrito up and try it without it slipping apart, stripping back the foil as you go. Provide with a cold beer and vinegar-dressed slaw. What I admire about burritos dishes is that they are especially simple to put collectively and are also very budget-friendly. A whole family can eat this 3-4 steaks because you also have an excellent mixture of beans, rice, and veggies. The steak should be soaked for 2-3 hours, but you can also be marinated it on the place, and it still feels lovely. After making the steak, leave it to rest for at least 5 minutes before cutting. After the steak has relaxed, cut it into little bite-size squares. I’d be telling lies if I told you I didn’t munch on a few slices of steak while I was cutting it. I’ve been in the mood for steak recently.

INGREDIENTS

• ½ cup prepared fresh salsa
• ½ cup of water
• ¼ cup instant brown rice
• One 15-ounce preferably low-sodium rinsed can black beans
• 12 ounces trimmed and thinly sliced crosswise strip steak
• ¼ teaspoon freshly ground pepper
• One tablespoon canola oil
• Four 8-inch tortillas, preferably whole-wheat
• ½ cup shredded sharp Cheddar cheese
• ¼ cup prepared guacamole
• Two tablespoons of fresh cilantro

INSTRUCTIONS

• Add the salsa and water in a small saucepan and stir in rice
• Simmer for 5 minutes.
• Add some black beans and simmer five more minutes.
• Strip down the steak and sprinkle some pepper.
• Heat oil in a skillet and add steak and leave for 3-5 minutes.
• Divide the steak among the tortillas and top with equal amounts of cheese, guacamole, cilantro and the rice mixture.
• Roll each tortilla up into a burrito.

Have a nice day