Flank Steak Burrito with Avocado Dip
Yield
16 servingsPrep
10 minCook
25 minReady
40 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 ½ | pounds |
beef, flank steak (london broil)
|
|
| 3 | each |
bay leaves
|
*
|
| 1 | medium |
white onion
finely diced |
|
| 1 | teaspoon |
peppercorns
|
|
| 2 | quarts |
chicken broth
|
*
|
| 3 | ounces |
olive oil
|
|
| 3 | medium |
red onion
|
|
| 1 | can |
jalapeño pepper
|
*
|
| 5 | cloves |
garlic
peeled and minced |
|
| 12 | ounces |
tomatoes
diced |
|
| 2 | tablespoons |
cumin seeds
|
|
| 4 | ounces |
olives
diced |
|
| 16 | each |
flour tortillas
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | kg |
beef, flank steak (london broil)
|
|
| 3 | each |
bay leaves
|
*
|
| 1 | medium |
white onion
finely diced |
|
| 5 | ml |
peppercorns
|
|
| 2 | quarts |
chicken broth
|
*
|
| 86.7 | ml/g |
olive oil
|
|
| 3 | medium |
red onion
|
|
| 1 | can |
jalapeño pepper
|
*
|
| 5 | cloves |
garlic
peeled and minced |
|
| 346.8 | ml/g |
tomatoes
diced |
|
| 3E+1 | ml |
cumin seeds
|
|
| 115.6 | ml/g |
olives
diced |
|
| 16 | each |
flour tortillas
|
*
|
Directions
Place flank steak in large 4 quart stock pot with bay leaf, white onion, peppercorns and broth.
Bring to a quick boil and reduce to gentle simmer.
Cook flank steak until tender.
Add additional broth if needed.
Remove from heat and cool.
Cut flank steak into small julienne slices.
Discard broth.
In large non-stick skillet heat oil, add diced red onion, jalapeno and garlic.
Sauté until translucent.
Add tomatoes, simmer gently over low heat for 10 minutes.
Add cilantro and cumino seed. Combine thoroughly and add julienned flank steak.
Add salt and white pepper to taste.
Add olives. Heat thoroughly, and remove from heat.
Fill equal amounts of flank steak filling into the flour tortillas.
Fold into cylinder shape and serve with Avocado Dip.
