Steak Burritos

This has a lot of ingredients but it’s the weekend and there’s time to spend on making it. The boy loves this, partly because it’s steak and partly because he likes the self assembly aspect and being able to put together a burrito exactly to his liking.

600g steak

3-4 tbsp olive oil

2 cloves garlic, crushed

Juice of half an orange

1 chilli, finely chopped

Salt & pepper

4 flour tortillas

4 spring onions

150g salsa

1 avocado, peeled and mashed with lime juice

4-6 tbp sour cream

Chopped coriander leaves

Ideally you’d also have 150g cooked, warm black bean and 200g warm rice. I imagine these would be the sort of leftover you would have to hand in a Mexican kitchen. I don’t, so I’m leaving them out. The steak should be a fairly thin cut and the salsa can be shop bought. If it is, I usually split it in half – the boy has it is as it is and I improve my half with some Cholula hot sauce or Chipotles en adobo. The tortillas should be flour, rather than corn, We look for the widest ones we can find because we're greedy!

Marinate the steak (whole) for half an hour in the oil, orange juice, garlic, chilli and salt & pepper.

Heat up a griddle or heavy pan, add a little more oil and get it hot. Top and tail the spring onions and cut into 3 cm lengths and cook. Add the steaks and sear for a couple of minutes each side. Let the steak  rest while the onions finish softening.

Slice the beef across the grain into thin strips and warm the tortillas in a dry frying pan. Add some beef and spring onion to each tortilla and pile on your own accompaniments. The boy likes mild salsa and sour cream. I like mine with avocado, coriander and improved salsa. You could add grated cheese. If he wants it he can grate it himself. You can also toast the folded burritos lightly, in a dry frying pan but we usually don’t. Once assembled, we can’t wait that long to eat them.