Steak and Lime Rice Burritos

By GratefulSea

This was found on the Half Baked Harvest blog-- check it out for great photos. Estimated timing does not include several hours of marinading.

Ingredients

• Steak Marinade
• 1 chipotle pepper
• 1 teaspoon adobo sauce
• 1 tablespoon chile powder
• 2 teaspoons cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon onion powder
• 1/4 teaspoon crushed red pepper flakes
• 1 teaspoon pepper
• 1 teaspoon kosher salt
• 3 large cloves garlic, minced or grated
• 1/4 cup olive oil, plus more if needed
• 2 steaks of your choice - any amount, to taste
• Cilantro Lime Rice
• 2-3 cup cooked basmati rice, hot
• 1/4 cup cilantro, chopped
• 1 Tablespoon fresh lime juice
• To assemble
• 2-4 large burrito size tortillas
• 3/4 cup pepper jack cheese, shredded (use more or less to your liking)
• 3/4 cup cheddar cheese, shredded (use more or less to your liking)
• Optional: salsa, guacamole, lettuce, black beans, sour cream or greek yogurt

Details

Servings 2
Preparation time 30mins
Cooking time 40mins
Adapted from halfbakedharvest.com

Preparation

Step 1

In a small mixing bowl or glass measuring cup combine the chipotle pepper, adobo sauce, chili powder, cumin, oregano, onion powder, crushed red pepper, pepper, salt, garlic and olive oil. Whisk to combine (add in more olive oil if you think this amount in not enough to cover your steak, I sometimes need a full 1/2 cup). Place the steaks in a large gallon size ziplock bag and pour the marinade over the steak. Close the bag shut and massage the marinade all over the steak. Place the steaks in the fridge for 30 minutes or overnight.

While the steaks marinate cook the rice according to package directions. When the rice is done cooking, toss in the chopped cilantro and lime juice. Set aside and keep warm.

Heat grill to about 400 degrees. Remove the steak from the bag and grill meat about 4-5 minutes per side (if your steaks are thick this may take longer), basting with any remaining marinade in the bag (use ALL the marinade, it's so good). Remove from grill and let rest for 5 minutes covered with aluminum foil (this can also be done under the broiler or in a skillet).

Chop meat into 1/2 inch square pieces.

Place one tortilla at a time in the microwave for 30 seconds. Working quickly, layer the pepper jacker cheese, hot rice, warm steak, cheddar cheese and any add ins you like towards one end of the tortilla. Fold the sides of the line of ingredients and roll up the tortilla (try and roll them tight). Repeat with remaining ingredients.

Yields 2 large or 4 regular-size burritos.