Ingredients
Method
- Season 500g flank steak generously with salt all over and transfer to a large bowl. Mince 3 chipotle peppers in adobo and add them to the bowl, along with 3-4 tbsp adobo sauce and 1/4 cup lime juice. Toss to coat, then let marinate at room temperature for 30 minutes, or overnight covered in the fridge.
- While you wait, prep the rest of the ingredients: 1 medium roasted sweet potato (if using), 3/4 cup seasoned rice, 1 batch chipotle-lime dressing, 1 cup grated cheddar, 1/3 cup chopped cilantro, sliced avocado (drizzled in lime to prevent browning) and chopped romaine.
- Preheat your grill to 450-500°F and season the grates with oil to prevent sticking. Once hot, shake off excess marinade and place the steak on the hottest part of the grill. Let cook untouched, with the lid down, for 3-5 minutes, or until you get dark grill marks on one side. Flip and repeat. For medium-rare, look for an internal temperature of 130-135°F. Remove and let rest on a cutting board for 5 minutes. Cut the steak into strips by cutting across the grain. Then, cut the strips into cubes. Set aside.
- To assemble, heat a large skillet on medium. Meanwhile, assemble the burritos by adding cheese to the flour tortilla, followed by rice, potato (if using), chopped steak, chopped lettuce, chopped cilantro and avocado slices. Roll it up, and place seal-side down on the hot skillet to toast. Flip and repeat. Serve with lots of chipotle-lime sauce for dipping. And enjoy!
Notes
If you don't have a grill, the steak can be made on a large cast iron skillet on the stove top. Use the same skillet to toast the burritos after assembling.