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

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