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Dry Rubbed & Pan Fried NY Strip Steak Burrito

Steak, Slaw, Queso Panela, Pinto Beans, and Seasoned Sour Cream. Wrapped in a Flour Tortilla

Mix rub ingredients and cover steak, set aside until all else is prepared. Slaw-Chop in thin strips cabbage and bell peppers, with small whisk mix together EVOO, lime juice, and salt, pour over cabbage and peppers and mix. Beans-drain 1cup of pinto beans (there will be extra), melt butter and add beans. Mash and set aside. Slice queso panela thinly In a bowl add all ingredients for Seasoned Sour Cream and mix. Heat cast iron skillet (any skillet will be ok) add steak cook for 5min, flip and cook for 4min. Longer time for well done. Let rest for 5min. In griddle/skillet, large enough for tortilla, heat tortilla. Set on flat surface and layer beans, slaw, queso panela, avocado, steak, and sour cream. Fold and cut in half. Serve with Molcajete Salsa and a Michelada

More Information
SKU R242

- 7 ounce NY Striploin Steak

The Spice Lab Dry Rub

- 1/4 teaspoon Fleur De Syrah Sea Salt

- 1/4 teaspoon Ground Ginger 

- 1/4 teaspoon Herbes de Provence Blend

- 1/4 teaspoon Sweet Basil

- 1/4 teaspoon Sweet Hungarian Paprika

- Large Flour Tortilla

- Fried Pinto Beans

Butter Slaw

- 1/4 cup red cabbage

- 1/4 cup red & yellow bell peppers

- 1 tablespoon Olive Oil

- 2 tablespoons lime juice

Himalayan Pink Salt (Fine), to Taste

- Queso Panela, Sliced

- 1/2 Avocado sliced

Seasoned Sour Cream

-1 teaspoon sour cream

-1 teaspoon cream cheese

-1 tablespoon red onion, chopped

-1 radish, chopped

-1/4 teaspoon Dried Parsley

Himalayan Pink Salt (Fine), to Taste

Tips Notes Entry into The Spice Lab's 2017 Online Recipe Contest
Prep Time 75 minutes
Cook Time 60 minutes
Total Time 15 minutes
Yield 2 servings
Level Medium
Credits Chef Liz Lopez
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