Reader rating:

Rating: 4.5 out of 5 stars (3 votes)

Rate this recipe

Rate this recipe:

Use [left] and [right] keys to rate, [enter] to submit, [esc] to cancel.

Rate this recipe with 0.5 a star Rate this recipe with 1 star Rate this recipe with 1.5 stars Rate this recipe with 2 stars Rate this recipe with 2.5 stars Rate this recipe with 3 stars Rate this recipe with 3.5 stars Rate this recipe with 4 stars Rate this recipe with 4.5 stars Rate this recipe with 5 stars

Write a review

Thanks for voting!

Write a review

burrito

Traditional Mexican food is a far cry from the usual stodgy, rich and cheesy food we’re used to in Australia. Try this version of a burrito that is light and fresh and uses a cheap yet tender cut of meat - the skirt steak.

IngredientsBrought to you by Essential Kids'

  • For the herb paste
  • 1/2 cup packed fresh coriander leaves
  • 2 garlic cloves, peeled
  • 3 spring onions, roughly chopped
  • 1-2 long green chillies, or 1 jalapeño chilli, seeded and roughly chopped
  • 1/2 tsp ground cumin
  • 1/4 cup vegetable oil
  • 1 tablespoon fresh lime juice
  • For the steak
  • 600g skirt (flank) steak, trimmed of excess sinew
  • 1 1/2 tablespoons sea salt flakes (or 1 scant tablespoon regular salt)
  • 1 tsp sugar
  • 1 tsp ground black pepper
  • 2 tablespoons vegetable oil
  • To serve
  • Corn tortillas
  • Your choice of ‘fixings’ such as guacamole, tomato salsa, cheese, lettuce, sour cream, corn etc

Method

Place the coriander, garlic, spring onions, chillies and cumin into a food processor. Pulse until finely chopped. Add the vegetable oil and whizz for 5-10 seconds until a fluid paste is formed. Set aside two tablespoons of the paste in a medium bowl and squeeze in the fresh lime juice.

Using a fork, poke holes in the skirt steak all over. Place the steak and the remaining herb paste into a ziplock bag and set aside in the fridge to marinate for at least 1 hour or overnight.

When you’re ready to cook the steak, remove it from the fridge and bring to room temperature by leaving it on your kitchen bench for at least 20 minutes.

Meanwhile preheat a heavy based frying pan until very hot. Remove excess herb paste from the steak and drizzle it with olive oil. Season with salt, sugar and pepper. Cook the steak for 2-3 minutes each side. (It’s really important to cook skirt steak no more than medium. Overcooking will result in a tough steak. If you like your steak more well done, I would suggest using a more premium cut such as fillet or porterhouse.)

Remove the steak and rest on a board for about 5 minutes.

Meanwhile wrap the corn tortillas in a foil package and warm in the oven and get all your ‘fixings’ ready to go.

When you’re ready to eat, slice the steak thinly across the grain. Place the steak slices into the reserved herb paste with lime and toss until coated.

Pile up your burritos with the steak and your choice of fixings.

Kristy is a mother of three who loves feeding her family wholesome, nutritious and above all delicious food. She has her own food blog called The Life She Made where she posts family style recipes and talks about life as a stay at home mother.

Got a favourite recipe? Share your recipe