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Sunday, August 12, 2012

Cooking with Banshee: Flat Iron Steak Burritos

The Olympics are coming to an end today in London.  That gives me just time enough to squeeze in one last international recipe before the closing ceremonies.  I present to you: Wild Banshee's Flat Iron Burritos.  The key to these burritos are the meat and the Triple Threat Topping that appeared on the blog back in November.

This recipe will feed about 4 people.

Basic Supplies and Ingredients:
1.5 lb flat iron steak (these come vacuum packed at my grocery store)
Pico de gallo
Triple Threat Topping
Sour cream
8 flour tortillas

Meat Preparation Ingredients ... Per Side:
1 oz silver tequila
1 Tbs extra virgin olive oil
1/2 tsp kosher salt
1/2 tsp black pepper
1 tsp of cumin
1/4 tsp cayenne powder
1 tsp chili powder
Sweet Baby Ray's Chipotle Barbecue Sauce

Preparing the Meat:
Place the meat on a large cutting board.  Pour 1 oz of silver tequila over the meat.  Allow tequila to soak in for a few minutes.  After the tequila has soaked in, coat the meat with olive oil.  Sprinkle on the salt, pepper, cumin, cayenne and chili powder.  Rub the seasonings into the meat.  Flip the steak over and repeat on the second side.  Allow the meat to rest at room temperature for twenty minutes before cooking.  Cook the meat on a grill over medium heat.  Baste with barbecue sauce on each side as you cook.  Cook for approximately 4 minutes per side.

Putting It All Together:
Remove the flank steak from the grill and allow it to rest for five minutes before cutting so that the juices get reabsorbed.  Cut the meat diagonally against the grain and then cut into bit-sized pieces.  Heat the tortillas according to the instructions on the package.  Build the burrito with sour cream, guacamole, meat, Triple Threat Topping, cheese and salsa.


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