Chipotle Barbequed Steak Burritos

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4 people
Meal course
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4 medium
Rump steak
1/2 Jar
La Costena chipotle chilli
1 .
For the mayo
1 tsp
La Costena chipotle chilli
4 tbsp
1 pinch
Smoked paprika
1 whole
Lemon - Juice
2 .
To assemble
2 tbsp
Homemade guacamole
2 tbsp
Homemade salsa
170 tbsp
Soured cream
1 tbsp
Chives - finely chopped
1/2 whole
Lemon - Juice
100 grams
Wensleydale cheese - crumbled
2 medium
Red peppers - griddled until black, skins washed off and torn into strips
2 handful
Brown rice - cooked to pack instructions
1 .
Vegetable stock cube
200 grams
Pinto beans
1/2 small
Iceberg lettuce - shredded
4 whole
Large Wraps
Chipotle Barbequed Steak Burritos
  1. Blend your chillli's together until you have a smooth paste. Mix together your ingredients for your mayonnaise and then cover and chill until ready to serve.
  2. Smother the steaks in the remaining blended chipotle paste and leave on the side to marinade for half an hour (this will also bring the steaks up to room temperature and provide you with a more even cook.)
  3. Heat a barbeque or griddle to a medium to high temperature and cook the steaks to your liking – time will depend on the thickness of the steak and the temperature, but ours took 1 minutes on each side for 3 minutes for medium rare. Remove the steak and leave to rest for 2-3 minutes before slicing up into strips.
  4. Mix your sour cream together with your chives and lemon juice. Cook the rice with your stock cube and pinto beans
  5. Lay out your 4 wraps; how you assemble these up to you, but we had guacamole at the bottom topped with rice, salsa, lettuce, steak and then finished off with your sour cream, cheese and chipotle mayo; BOOM! (You can also add a sprinkle of coriander for some added greenery).

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