Cooking Class: Spice Up Your Cinco de Mayo with a Steak Burrito Buffet

This mouthwatering Mexican recipe turns any weekday into a May 5 fiesta



(page 1 of 2)


Photos by Stacy Zarin-Goldberg

Steak Burrito Buffet

Ingredients

Pico de Gallo

3 Roma tomatoes—center removed and diced

1 shallot, diced

1 jalapeño, seeds removed and diced1 tablespoon chopped basil

Salt and pepper, to taste

Guacamole

2 avocados, skin and pits removed

Juice of 2 limes

Salt and pepper, to taste

Flank Steak With Onions and Peppers

+ 1 flank steak, about 2 pounds, cut into thin strips against the grain

1 teaspoon ground cumin

1 teaspoon dried oregano

½ teaspoon salt

½ teaspoon cayenne pepper

½ teaspoon freshly ground black pepper

½ teaspoon garlic powder

½ teaspoon onion powder

4 tablespoons canola oil, divided

2 onions, cut into thick slices

2 red bell peppers, cut into strips

Tortillas and Fillings

+ 12 flour tortillas (at least 10 inches in diameter) 

+ Sour cream

+ Shredded cheddar cheese

+ Black beans

Directions 

Pico De Gallo

1. Combine all ingredients and refrigerate for an hour.

Guacamole

2. Mash the ingredients in a mixing bowl. Keep covered or use right away.

Flank Steak With Onions and Peppers

3. Toss meat with spices in a bowl.

4. Heat a large skillet over medium-high heat. Add 2 tablespoons of canola oil to the pan.

5. Add half of the steak to the pan, and toss to cook for about 5 minutes.

6. Remove steak from pan and repeat with second half of meat, adding 2 tablespoons of oil if needed.

7. Remove steak from pan.

8. Add onions to pan and toss to cook until softened.

9. Add red bell peppers to pan and cook for one minute.

10. Return steak to pan and toss with the onions and peppers, cooking for another minute.

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