This “Steak and Guacamole Burrito with Pico de Gallo” is a mouth-watering, hearty, and fresh creation, perfectly captured in the image. The burrito is beautifully wrapped in a soft, lightly toasted tortilla, which appears to have some charred spots, suggesting it was warmed on a griddle or pan. The star of the show is the generous filling peeking out from the open end: succulent, well-browned chunks of what appears to be grilled or seared steak. These savory pieces of meat are complemented by a vibrant, chunky pico de gallo, brimming with bright red diced tomatoes and finely chopped red onion, alongside flecks of green herbs like cilantro, which add a crucial element of freshness and a slight tang. Nestled among the steak and pico de gallo is a luscious, creamy layer of what looks like homemade guacamole, with its characteristic pale green color and slightly textured consistency, offering a rich and cool counterpoint to the other ingredients. The overall impression is a perfectly balanced and substantial meal, packed with diverse textures and bold, fresh flavors. This burrito is ideal for a quick and satisfying lunch, a casual dinner, or a grab-and-go meal that doesn’t compromise on taste. This comprehensive recipe will guide you through marinating and cooking tender steak, preparing fresh pico de gallo, whipping up creamy guacamole, and assembling this delicious and photogenic burrito.
Ingredients:
- For the Steak:
- 1 pound (450g) flank steak, skirt steak, or sirloin steak (cut into ½-inch cubes)
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- ½ teaspoon ground cumin
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- Salt and freshly ground black pepper to taste
- For the Pico de Gallo:
- 2 large Roma tomatoes, diced (about 1.5 cups)
- ½ small red onion, finely diced (about ½ cup)
- ¼ cup fresh cilantro, finely chopped
- 1 small jalapeño, seeded and minced (optional, for heat)
- 1-2 tablespoons fresh lime juice (from ½ to 1 lime)
- Salt to taste
- For the Guacamole:
- 2 ripe avocados, mashed
- 2 tablespoons finely chopped red onion or white onion
- 1 tablespoon fresh lime juice
- 1 tablespoon fresh cilantro, finely chopped
- ¼ teaspoon salt (or to taste)
- Pinch of cayenne pepper or a dash of hot sauce (optional, for kick)
- For Assembly:
- 4 large (10-12 inch) flour tortillas (burrito size)
- Optional: Cooked rice (white or brown)
- Optional: Canned black beans, rinsed and drained
- Optional: Shredded lettuce or cheese
- Equipment:
- Large skillet or cast iron pan
- Mixing bowls (3)
- Cutting board and sharp knife
- Foil (for resting steak and wrapping burritos)
Instructions:
Part 1: Prepare the Steak
- Cut and Season Steak: Pat the steak dry with paper towels. Cut the steak against the grain into ½-inch cubes. In a medium bowl, toss the steak cubes with olive oil, chili powder, ground cumin, garlic powder, onion powder, salt, and black pepper. Ensure the steak is evenly coated.
- Cook Steak: Heat a large skillet or cast iron pan over medium-high heat until very hot (almost smoking). Add the seasoned steak in a single layer, being careful not to overcrowd the pan. Cook for 2-3 minutes per side, stirring occasionally, until beautifully browned and cooked to your desired doneness. The image shows well-browned pieces of steak.
- Rest Steak: Remove the cooked steak from the pan and transfer it to a plate. Tent loosely with foil and let it rest for 5 minutes. This helps the juices redistribute, keeping the steak tender and juicy.
Part 2: Prepare the Pico de Gallo
- Dice Vegetables and Chop Cilantro: Dice the Roma tomatoes and finely dice the red onion. Finely chop the fresh cilantro. If using, mince the jalapeño.
- Combine Ingredients: In a medium bowl, combine the diced tomatoes, diced red onion, chopped cilantro, and minced jalapeño (if using).
- Season: Squeeze in the fresh lime juice and add salt to taste. Stir gently to combine. Taste and adjust seasonings as needed. Set aside.
Part 3: Prepare the Guacamole
- Mash Avocados: In a medium bowl, scoop out the flesh of the ripe avocados and mash them with a fork until you reach your desired consistency (chunky or smooth).
- Add Remaining Ingredients: Add the finely chopped red or white onion, fresh lime juice, chopped cilantro, salt, and optional cayenne pepper or hot sauce.
- Combine: Stir everything together until well combined. Taste and adjust seasonings as needed. Cover the surface directly with plastic wrap to prevent browning and set aside.
Part 4: Assemble the Burritos
- Warm Tortillas: Warm the flour tortillas one by one. You can do this in a dry skillet over medium-high heat for about 15-30 seconds per side until soft and pliable with a few light char marks (as hinted in image), or in the microwave for 15-20 seconds, or wrapped in a damp paper towel and heated in the microwave for 30 seconds to 1 minute. Keeping them warm helps prevent tearing when rolling.
- Layer Fillings: Lay a warm tortilla flat. If using, spread a thin layer of cooked rice on the bottom third of the tortilla, leaving space around the edges. If using, add a layer of black beans.
- Add Guacamole: Spoon a generous amount of guacamole onto the center of the tortilla, spreading it slightly. The image shows a prominent layer of guacamole.
- Add Steak and Pico de Gallo: Layer a good portion of the cooked steak cubes over the guacamole. Then, spoon a generous amount of fresh pico de gallo over the steak.
- Roll Burrito:
- Fold in the short sides of the tortilla over the filling.
- Starting from the bottom (the end closest to you), tightly fold the tortilla up and over the filling.
- Tuck in the filling as you roll, pulling back slightly to ensure a tight, compact burrito. Continue rolling firmly until you reach the top.
- The image shows a tightly rolled, substantial burrito.
- Optional: Toast Burrito: For a more authentic experience and to seal the burrito, you can place the rolled burrito seam-side down in a hot, dry skillet for 1-2 minutes per side until lightly golden and crisp.
Part 5: Serve
- Serve Immediately: Serve the “Steak and Guacamole Burrito with Pico de Gallo” immediately while warm for the best taste and texture. They are perfect as a handheld meal.
Tips for Success:
- Quality Steak: Choose a good cut of steak for tenderness and flavor. Flank or skirt steak are popular choices for burritos as they are flavorful and cook quickly. Slice against the grain for tenderness.
- Don’t Overcook Steak: Overcooked steak will be tough. Cook it quickly over high heat until just browned on the outside and still tender inside.
- Fresh Ingredients: The freshness of the pico de gallo and guacamole is key to the vibrant flavors of this burrito. Use ripe avocados and firm, red tomatoes.
- Lime Juice is Essential: Lime juice brightens the flavors of both the pico de gallo and the guacamole and also helps prevent the guacamole from browning.
- Warm Tortillas: Warm tortillas are much more pliable and easier to roll without cracking or tearing, ensuring a neatly wrapped burrito.
- Don’t Overfill: While it’s tempting to load up the fillings, overfilling will make the burrito impossible to roll neatly. Aim for a generous but manageable amount.
- Tight Rolling: A tightly rolled burrito holds its shape better and is easier to eat.
- Customize: Feel free to add other desired fillings such as shredded cheese, sour cream, a different salsa, or pickled jalapeños to suit your taste. The recipe focuses on the core elements seen in the image.
Enjoy this incredibly satisfying and flavorful “Steak and Guacamole Burrito with Pico de Gallo”!