SKIRT STEAK CARNE ASADA BURRITOS WITH FIRE ROASTED SALSA WITH THE SLOW 'N SEAR
Skirt Steak Carne Asada Burrito with Fire Roasted Salsa with the Slow ’N Sear
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Ingredients
1 Slab of Skirt Steaks cut into 3-4 smaller pieces
1 Lime, Juiced
1/2-1 Orange, Juiced
Kosher Salt
Canola Oil
Large Flour Tortilla
Sour Cream
Guacamole
3 Ripe Avocados
1/4 Onion Diced
2 Garlic Cloves, Grated with a Microplane
1/2 Cup Cilantro, Chopped
1-2 Jalapeno/Serrano, Diced
1 Lime, Juiced
Salt
Fire Roasted Salsa
3 Tomatoes on the Vine
1 Poblano Pepper
4-5 Tomatillos, De-husked, and Washed
1/4 Onion
1-2 Jalapeños
2 Cloves of Garlic, Left in their Paper
Mexican Rice
1 Cup, Long Grain Jasmine Rice
1 1/2 Cups of Water
1/4 of Cilantro, Chopped
1/2 Lime, Juiced
2 Tablespoons, Canola Oil
Pinch of Salt
Refried Beans
1 can of Pinto, Kidney or Black Beans, Drained of their liquid
1/4 of Onion, Diced
1 Clove of Garlic, Diced
1-2 Tablespoons of Butter or Lard
1-2 Tablespoons of Canola Oil
1/2-1 Lime Juiced
Directions:
Marinate steak in lime and orange and salt let it sit for 1-2 hours.
While that marinated, you can make the rice. In a small pot, add a tablespoon or two of canola oil and add the rice. Toast for a minute or two. Then add the water and bring to a boil, then to a simmer, cover and cook for 15 minutes. Then turn the heat off. Release the steam and then put the lid back on and let that sit and finish cooking off the hat. Once cooled, season with lime juice and cilantro and salt.
Next, make the guacamole. Empty out the avocados into a bowl. Then add the onion, the garlic, cilantro, lime juice, jalapeños, and salt and mash it all together to your desired consistency. Put the nuts back into the guacamole and wrap with plastic wrap and push it into the avocado so it doesn’t oxidize while you finish preparing the rest of the ingredients.
Fire up the Slow ’N Sear for a hot sear. Fill up a full chimney all the way and heat up the coals until they are 90% fully white hot. Add to the slow n sear, let that get glowing red hot. Then add the drip pan, and then the easy spin grate. And get ready to sear the meat using the cold grate technique.
Pat your marinated steak dry of all its marinade. Coat with oil and then sear the steak, 1 minute per side, then spinning the grate and flipping the meat back on to the direct heat. Cook the steak for about 2-3 minutes per side, no more than 6 minutes total for a medium cooked steak if your coals are properly lit. Skirt steak is thin so it doesn’t need a lot of time on the fire when we have a fire this hot. Then remove the steak from the heat and let it rest while you finish up the salsa and the beans.
Coat the tomatoes, tomatillos, peppers, onion, and garlic in a bit of oil and then get them on to the direct heat and cook those until they start to char on all sides, a couple minutes on each side. Then remove them from the heat and add them to a blender with cilantro, salt, and lime juice and blend that into a salsa. Set that aside.
Add a small pan to the direct heat of the Slow “N Sear and add a bit of lard or butter and a little oil. Add the onion and garlic and a can of pinto, kidney or black beans, drained of their juices, into the pan and cook that for 2-3 minutes. Then take a potato masher and start to smash the beans, until you’ve reached your desired refried bean texture. Should take about 5-10 minutes. Some people prefer smoother refried beans, some prefer it more chunky. You are in control of that. Then season with a touch of salt. Set that aside.
Heat up your tortilla on the grill until it is warmed through but not charred. You just want it to be flexible.
Assemble the burrito by adding the refried beans to the center of burrito, not all the way to the edges. Then a spoonful or two of rice, but not too much, on top of the refried beans. On top of the rice goes a healthy amount of the diced skirt steak. Then smear some guacamole on the side of the tortilla closest to you. Then a touch of sour cream. Finally your fire roasted salsa.
Pick up the tortilla so you are almost cradling the contents inside, let it all gather together, then roll over once side over the contents, and then pull back to compact everything into the burrito. Then fold in the sides and slowly roll, making sure it’s nice and tight until you got in nicely wrapped. As you are rolling it closed, keep folding in any loose sides to ensure you have a tight, well-wrapped burrito.
Wrap it up in foil to keep it together and warm until serving. Then cut in half to eat. Serve with the fire roasted salsa.
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Easy Steak Burrito Bowls | a healthy one-bowl meal!
With caramelized veggies and a cool avocado crema, these are the ultimate (and easy) steak burrito bowls!!
Get the full recipe here:
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For more one-bowl meals, check out my book, Build-a-bowl:
These easy steak burrito bowls are one of my favorite dinners, and I hope you’ll love them too! Spice-rubbed skirt steak gets served with a tangle of caramelized peppers, onions and sweet corn, with a creamy avocado sauce to tie everything together.
The recipe was inspired by the Chicken Burrito Bowls in my book, Build-a-Bowl, which have been a weeknight staple around here for years. A while back I decided to change things up, swapping out the chicken thighs for skirt steak (although you can totally use chicken in this recipe if you prefer!). I also amped up the flavors by using a smoky sweet spice rub, as well as by incorporating a mix of fajita-like veggies, which cook in the same skillet as the steak. Finally, instead of making a lime sour cream sauce and guacamole, like I do for the chicken burrito bowls, I combined the two into a creamy avocado sauce. MAJOR WIN!! We pile everything over rice or quinoa, but they’re also delicious wrapped up in tortillas.
Let me know how you like them in the comments below!
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Restaurant Style Fajitas (Authentic Mexican Recipe)
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Very few plates at a Mexican restaurant grab your attention like a plate of sizzling fajitas. First you hear it, then you smell it…then you wish you ordered that platón instead of the chicken enchiladas.
In this video we’re cooking up Restaurant Style Fajitas. I decided to grab some outside skirts for maximum tenderness, but beware when shopping for them. This particular cut goes fast in stores as restaurants demand such large quantities of it. Either side of skirt will have you eating good either way.
And here is the weekly Pro Tip: Don’t over cook them! Common sense, I know, but you would be surprised how easy these can get away from you. Both the scorching plancha and the sizzling platter can keep the fajitas cooking even more and dry out what would otherwise be delicious and tender meat. Shoot for a medium or even medium-rare before you plate it on skillet to serve.
I always say that BBQ is simple, and although we aren’t on a live fire today the principles still apply. A scorching hot heat source, a great cut of beef and a little technique is all it takes for a dinner that will blow away any one who is lucky enough to chow down.
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