I love a good burrito, and have been making these particular ones for years now. They are another family favorite, and the kids love them! ( As I mentioned, most anything "Mexican" is a hit in my house!) These are packed with layers of flavors and textures: from the fresh crunchy onions, creamy avocado, smooth melted cheese, the flavorful rice, and to the mildly spiced tender pieces of steak.......a meal in itself! The steak can be grilled, broiled, or cooked on stove top, and to save some time, I will usually buy a box of Spanish rice to cook up for the filling. You could use refried, or black beans for the filling as well, but we usually serve them on the side.

***Steaks can also be marinated ahead of time to infuse the flavor even more!!

Yield: 6 wraps/ or burritos

Ingredients:
2# (5-6 small steaks) of "Chuck Tender Steaks" (They are basically "poor man's filets"!)
Oil (vegetable, canola, or olive oil)
Salt, chili powder, and ground cumin

1 package of flour tortillas (8in. or larger & any kind you prefer!)
Spanish or Mexican rice pre-cooked
1 package- any kind shredded cheese
1 diced tomato
1 fresh avocado sliced or diced (or guacamole)
1/2 onion sliced or diced
***optional: 1 can of refried or black beans

*** For marinating option: In a large Ziploc bag, combine about a cup of oil, generous sprinkle of salt, 1T ground cumin, and 1-2 T of chili powder. Before adding steaks, on a clean surface take a fork and "fork" the steak all over on both sides to tenderize and allow the steaks to really soak up the flavors. You can marinate overnight, or as little as 2-4 hrs. prior to cooking.
1) Start cooking your rice.
2) Cook the steaks: If they were not marinated ahead of time, simply brush steaks with some oil, then salt, and sprinkle both sides of steaks with ground cumin and chili powder generously and grill or broil. If pan frying, just place the oil in the pan and heat on medium- sprinkling the salt, cumin, and chili powder before placing in pan- be careful not to burn yourself! Steaks will probably take a good 20min. to cook depending on heat and method. (Prep your veggies in the meantime.)
Please temp. your steaks at: 135F for medium, or 140-150F for medium well. (I don't recommend "rare" for food safety reasons!)
Allow steaks to rest for 5-10min. Slice steaks against the grain as thin as possible.
3) Assemble burritos: lay a flour tortilla on your plate, spread a layer of cooked rice along the middle, lay some sliced steak over rice, then sprinkle on some cheese, tomato, onion, and avocado. Then using both hands, fold in edges on both sides, and begin to roll up. Cut in half, or serve whole- along with some chips and salsa, beans, fresh fruit, or my Creamy Pineapple Jicama Slaw. Delicioso!!

Red-

Read the original on: Red Rocks the kitchen