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
Ingredients
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.
Disclosure:
This post has been sponsored by Dempster’s. All opinions are my own.
Yum, Shareba! This sounds so good. I love burritos and how you can fill them with all the things that you like. I found some skirt steak the other day, but it seemed really expensive. In Texas , where I am from you can find that meat everywhere and it is super cheap. It’s usually less than $2/pound, but last time I saw it here it was nearly $14/pound. Huge difference, right?
Steak burritos would be great for dinner. I just need some of these big tortillas 😀
That is crazy! I wonder why it’s so much cheaper in Texas… I have a hard time finding skirt steak at a decent price here. The sirloin tip I used was ok, but it would be nicer if the meat was more tender.
Hello! This recipe looks yummy! I am craving a burrito- this would be perfect. Thanks for sharing on #SmallVictoriesSunday!
Thanks Amy, it’s one of my favourite go-to meals!