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Rio Grande Beef Burritos

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Rio Grande Beef Burritos
Bon Appetit Archives

8 ounces flank steak
1 large garlic clove
1/4 teaspoon ground cumin
1 1/2 teaspoons olive oil
1 1/2 teaspoons lime juice
1 tablespoon olive oil
1 large onion, thinly sliced
2 green chilies, seeded, cut into thin strips
7 ounces roasted red peppers, in thin strips
1/2 cup heavy cream
3/4 cup grated Monterey Jack cheese
1/2 teaspoon dried oregano
1 tablespoon olive oil
Four 8-inch flour tortillas
1/2 cup grated Monterey Jack cheese

Preheat oven to 450 degrees F. Grease a 9-inch square baking pan.
Rub both sides of steak with garlic and cumin, then with 1 1/2 teaspoons
oil, and lime juice. Let stand while preparing peppers.
Heat 1 tablespoon oil in heavy medium skillet. Add onion and cook until
it is beginning to brown, stirring frequently, about 6 minutes. Add chilies
and red peppers and stir until heated through. Add cream, then 3/4 cup
cheese and stir until mixture thickens, about 1 minute. Add oregano.
Season with salt and pepper.
Heat 1 tablespoon oil in heavy large skillet over high heat. Season steak
with salt and pepper. Cook until brown, about 2 minutes per side for rare. Transfer meat to work surface. Halve across width, then cut against grain
into thin slices. Hold tortilla over gas burner on low until heated through, about 15 seconds per side. Place on work surface. Spoon 1/4 cup pepper mixture down center. Top with 1/4 of meat. Roll up tortilla, enclosing
filling. Arrange in baking pan seam side down. Repeat with remaining
tortillas, 3/4 cup pepper mixture and remaining meat. Spoon remaining
pepper mixture over tortillas. Sprinkle with 1/2 cup cheese. Bake
uncovered until cheese melts, 5 to 10 minutes. Serves 4.
 

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