Spicy steak burritos with spanish rice and char-grilled tomato
INGREDIENTS
2 cloves garlic, crushed
1 tablespoon ground cumin
2 teaspoons ground coriander
1 teaspoon ground cinnamon
1 tablespoon salt
1 teaspoon ground chilli
3 tablespoons olive oil
800g skirt steak
4 roma tomatoes, halved
spanish rice
2 tablespoons oil
1 small onion, chopped
1 cup long grain rice
2 cups water or chicken stock
salt and pepper
2 tablespoons chopped parsley
8 flour tortillas
guacamole, sour cream, grated cheese and chopped lettuce to serve
METHOD
Combine garlic, spices and 2 tablespoons of the oil and brush liberally over the skirt steak. Marinate for as long as time permits.
Meanwhile, heat oil in a pan over medium heat and cook onions for 2-3 minutes or until softened. Stir in rice and cook stirring for a further 2 minutes or until rice is just starting to colour. Add water or stock, season with salt and pepper; cover and simmer for 12-15 minutes or until rice is cooked and all the liquid has been absorbed.
Check seasoning and stir through chopped parsley.
Heat a char-grill or large frying pan over medium high heat. Cook steak 3 minutes each side for medium rare. Remove from heat; loosely cover with foil to rest for 5 minutes. Cut steak into 1cm thick slices.
Brush tomatoes with remaining oil and season with salt and pepper. Cook tomatoes on char-grill for a few minutes or until charred, softened but still holding its shape. Remove and chop coarsely.
To serve, heat flour tortillas according to packet instructions, spoon Spanish rice over the centre of the burrito and top with beef strips, chopped tomatoes, guacamole, cheese, sour cream and lettuce. Wrap up to enclose filling and serve immediately.
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