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steak burritos

Steak Burritos

Spicy Mexican steak burritos
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Dinner, Lunch, Main Course
Cuisine Mexican
Servings 2 people

Ingredients
  

  • 1 tbsp Olive oil
  • 100g Basmati rice
  • 500g Steak (preferably sirlion) fat removed
  • 1/2 Red pepper (cut into slices)
  • 1/2 Green pepper (cut into slices)
  • 1 Red onion (cut into slices)
  • 1 Clove garlic (crushed)
  • 1 tsp Dried oregano
  • 1 tsp Chilli flakes
  • 1 tsp Paprika
  • 400g Kidney beans (drained)

To Serve

  • 2 Large tortilla wraps
  • 1 Spring onion (sliced)
  • 1 Red chilli (sliced)
  • 1 Green chilli (sliced)
  • 1 Bunch fresh coriander (optional)
  • Chilli flakes (optional)
  • Dried coriander (optional)
  • Mexican hot sauce

Instructions
 

  • Remove the fat from the steaks and place on a plate. Rub the olive oil into the steaks and season on both sides with salt and pepper. Set aside and let the steaks get to room temperature. Meanwhile boil the kettle and cook the rice according to packet instructions (or you can use microwave rice if you prefer)
  • Heat a non-stick pan to high and sear the steaks quickly on all sides. Reduce the heat to medium and cook for 1-2 minutes on each side (or longer if you like your steak cooked more). Remove from the pan and leave to rest.
  • Add the peppers, onion, and garlic to the pan and fry for 2 minutes. Add the oregano, chilli flakes, and paprika, and fry for a further minute. Season to taste, add the kidney beans and cook for 1 minute.
  • Cut the steaks into thin slices, drain the rice and warm the tortillas for 30 seconds in a microwave.

To Serve

  • Place each tortilla on a plate and top with half the rice. Add half the vegetables on top and then arrange the steak on top.
  • Sprinkle with spring onion, chillies, chilli flakes, dried coriander and Mexican hot sauce to your liking. Finish with a bunch of fresh coriander.
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