Subj : BH&G 3525
To   : All
From : Dave Drum
Date : Wed Aug 04 2021 19:28:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Flank Steak Fajita Burritos
 Categories: Beef, Breads, Chilies, Herbs, Citrus
      Yield: 6 Servings
 
      1    Orange
      1    Lime
    1/4 c  + 1 ts oil
      3    Chipotles in adobo; fine
           - chopped
  1 1/2 ts Ground cumin
    1/2 ts Salt
      2 lb Beef flank steak; halved
           - across
      1 lg Sweet onion; halved, thin
           - sliced
      2 md Bell peppers; any colour, in
           - thin strips
    1/2 md Zucchini; halved, sliced
      6    (10") flour tortillas;
           - warmed
    3/4 c  Guacamole
    1/4 c  Snipped fresh cilantro
      1 c  Purchased salsa verde
 
  Zest the lime and juice both the orange and lime. In a
  large resealable plastic bag combine 1/4 cup orange
  juice, 1 teaspoon lime zest, 2 tablespoons lime juice,
  1/4 cup oil, chipotle peppers, 1 teaspoon of the cumin,
  and the salt. Add steak. Seal bag; turn to coat. Marinate
  in the refrigerator 1 to 12 hours.
  
  Remove meat from marinade. Reserve 2 tablespoons
  marinade; discard any remaining marinade. Pat meat dry
  with paper towels. In a large grill pan, heat 1 teaspoon
  oil over medium-high heat. Add steak to pan. Cook for 14
  to 18 minutes or until steak reaches desired doneness,
  turning once halfway through cooking. If needed cook in
  batches. (Or, for a gas or charcoal grill, grill the
  steak on the greased rack of a covered grill over medium
  heat for 17 to 21 minutes or until steak reaches desired
  doneness.) Transfer meat to a cutting board. Cover and
  let stand 10 minutes. Cut steak across grain into 1/4"
  thick slices.
  
  Meanwhile, heat the same grill pan* over medium-high
  heat. Add the onions to the drippings in the pan. Cook,
  stirring occasionally, for 3 minutes. Stir in the sweet
  peppers and zucchini. Cook 1 minute more. Add the
  reserved 2 tablespoons marinade and remaining 1/2
  teaspoon cumin. Cook and stir 2 minutes more.
  
  Lay tortillas on a flat work surface. Arrange meat along
  the bottom one-third of the tortillas. Top with cooked
  vegetables, guacamole, and cilantro. Fold bottoms of
  tortillas over filling. Fold in sides. Roll up tortillas
  tightly. Cut burritos in half. Serve with salsa verde.
  
  FROM THE TEST KITCHEN: If using a gas or charcoal grill,
  use a large skillet to cook the vegetables. Use 1
  tablespoon vegetable oil in place of the drippings.
  
  Makes: 6 servings
  
  Better Homes & Gardens | April 2017
  
  MM Format by Dave Drum - 22 April 2017
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... "Imagination has no age." -- Walt Disney
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