Sizzling steak burritos

Name: Sizzling steak burritos
Total time: 25 min
Yield: 2
Ingredients: 2 x 120g beef minute steaks; 1 clove of garlic; 1 baby gem lettuce; 20 g Cheddar cheese; olive oil; 1 x 400g tin of black beans; ½ teaspoon ground cumin; 1 red pepper; 100 g cherry tomatoes; 1 lime; extra virgin olive oil; ¼ of a bunch of fresh coriander; 2 wholemeal flour tortillas

With black beans, pepper & tomato salsa

“Jam-packed with veg, this dish contains three of your 5-a-day and the wonderful little black beans are one of the highest protein beans you can get, which is great for helping your muscles recover and repair. Happy cooking! ”

Serves 2

Cooks In25 minutes

DifficultyNot too tricky

Steak Beef Tomato

Nutrition per serving

Calories 586 29%
Fat 19.1g 27%
Saturates 6g 30%
Sugars 1g 1%
Salt 1.5g 25%
Protein 50.9g 101%
Carbs 45.1g 17%
Fibre 19.9g -

Of an adult's reference intake

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Ingredients

2 x 120g beef minute steaks
1 clove of garlic
1 baby gem lettuce
20 g Cheddar cheese
olive oil
1 x 400g tin of black beans
½ teaspoon ground cumin
1 red pepper
100 g cherry tomatoes
1 lime
extra virgin olive oil
¼ of a bunch of fresh coriander
2 wholemeal flour tortillas

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Method

Remove the steaks from the fridge and leave to come up to room temperature.
Peel and finely chop the garlic, trim and roughly chop the lettuce, and grate the cheese.
Heat a splash of olive oil in a non-stick frying pan over a medium heat, add half the beans with a good splash of the liquid (save the rest for another day), plus the garlic, cumin and a good pinch of sea salt and black pepper. Cook for 5 to 10 minutes, or until thickened.
Halve, deseed and finely chop the pepper with the cherry tomatoes and pop into a small bowl, squeeze in the lime juice, add a splash of extra virgin olive oil and season well. Pick, finely chop and add the coriander leaves, then mix together.
Preheat a griddle over a medium-high heat.
Drizzle the steaks with oil, season with sea salt and black pepper and rub all over, then add to the griddle. Cook for about 1½ minutes on each side, then remove to a warm plate to rest.
Mash the beans with a potato masher or fork, adding a splash of water to loosen if necessary, then spread onto the tortillas.
Slice the steaks and divide evenly between them, top with grated cheese, lettuce and a spoonful of salsa. Wrap up and serve – simple!

Tips

Make sure your griddle is nice and hot before adding the steaks for good caramelisation on the outside.

EASY SWAPS
– Use a tin of cannellini, red kidney, pinto, black-eyed, or mixed beans if you can’t get hold of black beans.
– Free-range chicken breasts or skinless, boneless thighs work well in place of the steak. For the full recipe check out my Cracking chicken burrito.
– Salmon would also be delicious here. Take a look at my Tasty fish tacos for inspiration.
– Feel free to switch the Cheddar for feta cheese.
– Smoked paprika is fantastic in place of the cumin.
– Finely slice 1 fresh red chilli and add it to the salsa, if you love a bit of heat.

GO VEGGIE
– Scrub and roast a sweet potato in a 180°C/350°F/gas 4 oven for 1 hour 20 minutes, then scoop out the flesh and use it in place of the steak. You can then embellish with griddled peppers, sliced avocado, or crumbled feta cheese.