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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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Meal Prep Burritos for the Freezer (Low Calorie High Protein)
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Macros 1 burrito (from 6 in total): 513 Calories, 42C, 15F, 46P
Ingredients all burritos:
- 6 Wheat Tortillas (It's 25cm and not 28 like I said in the video)
- 900g ground beef 95/5
- 250g onions (2 big yellow onion)
- 300g sieved canned tomato
- 4 laughing cow wedges
- 120g shredded mozzarella
- salt, pepper, oregano, garlic powder
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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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The Best Steak Fajitas - Easy Mexican Food Favorite | SAM THE COOKING GUY 4K
Want to make the best steak fajitas? You'll love this easy recipe for one of my favorite Mexican foods!
00:00 Intro
3:34 Making fajita seasoning
4:26 Cutting the steak
5:51 Seasoning the steak
6:29 Cutting board surface chat
7:32 Making pico de Gallo
8:32 Slicing vegetables
9:45 Going to Not Not Tacos
11:33 Cooking vegetables
12:53 Cooking the steak
13:12 Combining
13:31 Heating the tortilla
13:44 Building
15:10 First Bite
16:24 Outro
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Grain-Free Flank Steak Tacos (Instant Pot) | Thrive Market
Grain-Free flank steak tacos are the recipe you need to upgrade your taco night! Chef Megan Mitchell uses almost all pantry ingredients to create a delicious gluten-free recipe in an Instant Pot! Taco'bout a great recipe.
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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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OG, A perfect blend of sea salt, fresh cracked pepper and fresh granulated garlic, the ORIGINAL season all that has created the most wonderful eating experiences for every civilization, every country and every cuisine in the world. OG is also fantastic on vegetables, dips, salsas and over nearly every meal you can create in your kitchen. No free flow agents, no additives or fillers, just pure spg that brings out the natural flavor of any meat or dish.
WOW was designed to give you that maximum one bite flavor experience, to impress friends, family and competition cook off judges alike. For the full WOW experience shake liberally on steaks, chops, burgers, fajitas and any meats that you cook at least 30-40 minutes before cooking, longer is even better for the maximum flavor. Also great on just about any dish you create in the kitchen, wonderful on veggies and fruit too. Shake it on and get WOW’d! WOW has sea salt, fresh cracked pepper and fresh granulated garlic a small amount of msg and spices.
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