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How To make Flank Steak Burrito w/Avocado Dip
4 1/2 lb Flank steak
3 Bay leaves
1 md White onion, finely diced
1 ts Peppercorns
2 qt Chicken broth
3 oz Olive oil
3 md Red onions
1 11 oz. can jalapeno chilies,
-seeded, minced 5 Cloves garlic, finely
-minced 12 oz Tomatoes, diced
2 tb Cumino seeds, crushed
Salt to taste White pepper to taste 4 oz Black or green olives,diced
16 Flour tortillas
AVOCADO DIP: 4 Avocados, peeled, pitted and
-chopped 1 1/2 tb Lemon juice
1 1/2 tb Rice vinegar
1 tb Fresh cilantro, chopped
1 md Red onion, finely chopped
1/2 bn Green onions, minced
Salt to taste White pepper to taste
Place flank steak in large 4 quart stock pot with bay leaf, white onion, peppercorns and broth. Bring to a quick boil and reduce to gentle simmer. Cook flank steak until tender. Add additional broth if needed. Remove from heat and cool.
Cut flank steak into small julienne slices. Discard broth.
In large non-stick skillet heat oil, add diced red onion, jalapeno and garlic. Saute until translucent.
Add tomatoes, simmer gently over low heat for 10 minutes. Add cilantro and cumino seed. Combine thoroughly and add julienned flank steak. Add salt and white pepper to taste. Add olives. Heat thoroughly, and remove from heat.
Fill equal amounts of flank steak filling into the flour tortillas. Fold into cylinder shape and serve with Avocado Dip.
Avocado Dip: Combine all ingredients thoroughly, season and keep mixture chunky. Serve with burritos. Serves 8 Typed in MMFormat by cjhartlin@msn.com Source: Angus Beef Recipe Collection
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How To make Flank Steak Burrito w/Avocado Dip's Videos
Bobby Flay's Flank Steak with Balsamic BBQ Sauce | Grill It! with Bobby Flay | Food Network
Bobby makes a delicious open-faced sandwich with tender flank steak, homemade balsamic bbq sauce and Monterey jack cheese!
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Flank Steak with Balsamic BBQ Sauce
RECIPE COURTESY OF BOBBY FLAY
Level: Intermediate
Total: 2 hr 5 min
Prep: 25 min
Inactive: 40 min
Cook: 1 hr
Yield: 4 servings
Ingredients
3 cups balsamic vinegar
4 tablespoons canola oil
1 medium Spanish onion, coarsely chopped
3 cloves garlic, coarsely chopped
1 cup ketchup
1/3 cup water
2 tablespoons ancho chili powder
1 tablespoon paprika
1 heaping tablespoon Dijon mustard
1 tablespoon red wine vinegar
1 tablespoon Worcestershire sauce
1 canned chipotle chile in adobo, chopped
2 tablespoons dark brown sugar
1 tablespoon honey
1 tablespoon molasses
Pinch salt and freshly ground black pepper, plus more for seasoning
1 (2-pound) flank steak
Cheesy bread:
1 French baguette, sliced
Olive oil
Salt and freshly ground black pepper
1 cup grated Monterey jack cheese
Sliced scallions, for garnish
Directions
Put the balsamic vinegar in a small saucepan over medium heat. Bring to a simmer and cook until reduced to 1 cup. Set aside.
Heat 2 tablespoons of the oil over medium-high heat in a heavy-bottomed medium saucepan. Add the onions and cook until soft, 3 to 4 minutes. Add the garlic and cook for 1 minute. Add the ketchup and the water and bring to a boil. Reduce the heat and simmer for 5 minutes. Add the reduced vinegar and the remaining ingredients and simmer until thickened, stirring occasionally, for 10 minutes. Puree with an immersion blender until smooth and season with salt and pepper, to taste. Pour into a bowl and allow to cool at room temperature. Sauce will keep for 1 week in the refrigerator stored in a tightly sealed container.
Heat the grill to high.
Brush the flank steak with the remaining 2 tablespoons of oil and season liberally with salt and pepper. Grill until golden brown on the 1 side, about 4 minutes, turn over and grill until the other side is golden brown, about 4 minutes. Move to a cooler part of the grill away from direct heat. Baste with the sauce and turn several more times until cooked to medium-rare doneness, about 15 minutes longer. Remove from the grill to a cutting board and loosely tent with foil. Let rest 10 minutes before cutting against the grain into thin slices.
Put the bread on the grill, brush both sides with olive oil and season with salt and pepper. Grill the bread then remove from the grill. Top with mounds of grated Monterey jack cheese. Put the bread slices on a piece of aluminum foil and return to the grill to melt the cheese. Transfer to a serving platter.
Arrange the flank steak slices on the bread and garnish with sliced scallions before serving.
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Bobby Flay's Flank Steak with Balsamic BBQ Sauce | Grill It! with Bobby Flay | Food Network
Making Steak Tacos Faster Than A Restaurant | But Faster
We're making two different tacos for this challenge actually. Breakfast tacos, AND steak tacos...I like the challenge.
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A Gourmet Steak Burrito | Chef Jean-Pierre
Hello There Friends, Steak is definitely one of my favorite things to eat. So when I want to make a quick steak dinner that I could even take to go I just make one of these Steak Burritos! Packed with flavour and juicy steak, this Burrito will not disappoint any steak lover! Instead of using Brie Cheese like I do just make it with your favorite cheese and it will still be delicious! Let me know what you think in the comments below.
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Flavour bomb! Shredded Mexican Beef tossed in an incredible, flavour loaded sauce. Stuff it in tacos, enchiladas, burritos, quesadillas, serve it on Mexican Red Rice!
The BEST Sauce Anyone Can Make
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