Steak burritos
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Serves:     people
Notes from Anna

For a fiesta of Mexican flavours try these easy healthy burritos and refried beans. A tasty meal rich in protein, iron, vitamins and fibre.

Skirt steak is an economical but flavoursome cut. Make sure that you cook it quickly over a high heat and cut across the grain for a tender, delicious, soft texture.



  1. Squeeze the juice of half an orange. Peel and crush 1 clove of garlic. Wash the red chilli and cut into rounds. Mix the orange juice, chilli and crushed garlic with the olive oil. Season with a little salt and a good grinding of black pepper.
  2. Rinse the steak and pat dry with kitchen paper. Put in a shallow glass dish, pour over the orange marinade and chill for 30 minutes.
  3. GUACAMOLE Meanwhile, peel and finely chop the onion. Wash and chop the coriander. Wash, deseed and finely chop the jalapeno chilli.
  4. Peel the avocado and mash the flesh in a bowl. Mix in half the chopped onion, 1 tablespoon of chopped coriander, the chopped jalapeno chilli, the juice of the lime and a pinch of salt. Combine thoroughly, cover with cling film and refrigerate.
  5. To prepare the refried beans, drain the black beans and rinse thoroughly under running water. Blitz to a paste.
  6. Melt the butter in a heavy-bottomed saucepan and when it foams add the remaining chopped onion, sprinkle with a little salt and sweat for 6-8 minutes over a very low heat.
  7. Peel and crush the remaining clove of garlic. Add the garlic and bay leaf to the onion and cook for a couple more minutes
  8. Add the bean paste and mix thoroughly. Add a little warm water and cook for 10 minutes, stirring constantly. Add more water if the mixture starts to dry - you want a nice, smooth puree that fall easily off the spoon.
  9. To serve, drizzle the puree with sour cream. Grate the cheese and scatter over the puree with the remaining chopped coriander.
  10. Heat up a griddle pan. Top and tail the spring onions, peel off the outer skin layer and chop into 3cm lengths. Season with salt and pepper and put on the hot griddle. Cook until they are soft and slightly charred. Set aside.
  11. Put the marinated steak on the griddle pan and sear for a couple of minutes on each side. Set aside to rest for a minute.
  12. Cut the steak into bite-size pieces across the grain. You can see the grain running in one direction, so cut along these lines to prevent the steak getting tough.
  13. Wash and shred the lettuce.
  14. Heat each tortilla in a hot, dry frying pan for 10 seconds on each side to make them soft and pliable.
  15. Put the steak, the griddled spring onions, a plate of tortillas, the refried beans, the chilled guacamole, the shredded lettuce and the chipotle paste on the table and let everyone assemble their own burritos.

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