Steak Burritos with Chilli Lime Sauce

This post has been sponsored by Dempster’s.

I’ve been wanting to share my weeknight burrito recipe for a few months now, but I was having trouble finding the right tortillas.

My favourite burrito restaurant uses gigantic tortillas that can be stuffed and wrapped into a tidy pocket, but the tortillas I was using at home were only about a third of the size of those. Finally, I decided to try Dempster’s Tortillas. These are perfect for burritos because they are larger than the ones you get in burrito “kits” and they taste better too.

In this recipe I used beef sirloin tip steak, a cut of meat that is generally cheap but it can also be a bit dry. Another good option would be skirt steak, if you can find it. I added black beans, shredded cheese, refried beans and leftover Mexican rice to my burritos, but you can add any toppings that you prefer. I also served it with salsa and a chilli lime sauce, but these pair nicely with guacamole too.

For more information on these tortillas and other Demspter’s products, visit: http://www.dempsters.ca

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Steak Burritos with Chili Lime Sauce

Burritos are easy to make during the week, and they can be customized with your favourite toppings.

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Cook Time 45 mins

Total Time 45 mins

Servings 6 -8 servings

Ingredients

  

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For the Steak:

• 1 tbsp peppercorns
• 2 tbsp coriander seeds
• 1 tsp red pepper flakes
• 1 tbsp brown sugar
• 2 tsp salt
• 1/2 tsp ground cumin
• 1 tbsp lime juice
• 2 tbsp olive oil
• 1 lb sirloin tip steak or skirt steak

For the Chilli Lime Sauce:

• 4 tbsp sour cream
• 1/2 tsp chilli powder
• 1 1/2 tsp lime juice
• zest of half a lime
• 1 lb sirloin tip steak

For the Burritos:

• 1 package of Dempster's Flour Tortillas
• 1 can refried beans
• 1 can black beans
• 2 cups of cooked rice
• shredded cheddar cheese or your favourite cheese
• Cooked steak cut into thin slices

Instructions

 

To Marinate the Steak:

• Toast the peppercorns, coriander seeds and red pepper flakes in a small pan until fragrant.
• Crush the spices using a mortar and pestle, or with the back of a heavy pan on a cutting board.
• Combine the toasted spices in a bowl with the sugar, salt, cumin, lime juice and oil.
• Place the steak into a zip-top bag and cover with the spice mixture. Marinate in the fridge for 30 minutes.

For the Chilli Lime Sauce:

• Combine all ingredients in a bowl, adjusting seasonings to your personal preference. Cover the bowl and place the sauce in the fridge until ready to serve.

To Assemble the Burritos:

• Add some oil to a medium pan and cook the steaks for 2-4 minutes per side, or to your liking. Allow the steaks to rest for a few minutes before slicing them into thin pieces, cutting against the grain.
• Heat the refried beans, either on the stovetop or in the microwave, and set aside.
• Wrap the tortillas in tin foil and heat in the oven, or just warm them in the microwave.
• Spread each tortilla with the refried beans, add the toppings you want, then add a dollop of the chilli lime sauce.
• Fold your tortilla and serve with salsa, plain sour cream, guacamole or other sauces for dipping.

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Disclosure:
This post has been sponsored by Dempster’s. All opinions are my own.