Steak Burrito with Grilled Zucchini
We are getting quite a bit of zucchini out of the garden, as I imagine many of you are. The only problem is, I’m a little tired of using it in the same way. I swear there are 50 recipes posted on the same day for zucchini with quinoa, couscous, zucchini pizzas, and grilled veggie medley. Couldn’t we be making something a bit more exciting? Like, California Steak Burrito with grilled zucchini and corn, drizzled with a smoky crema, salty cotija cheese and spicy salsa.
This is one of those food blogger moments (and I have these quite often) when I would give anything to either make you try this dish yourself or I would even go so far as to personally make it for you. It is that fantastic. The grilled zucchini is absolutely fantastic, the meat simple and juicy, and ooooooooooohhhhhhh the smoky crema. I tell you what, this burrito will knock your socks off. It’s fresh and flavorful, and our new favorite burrito. Hands down.
- 1 Zucchini, sliced, and drizzled with olive oil, salt and pepper
- 2 Ears of Corn on the Cob
- 1 Cup Cotija Cheese (Found in the cheese section or the chilled hispanic section, usually by the deli meats and meat department)
- 1 Cup Salsa (We used Chachies;)
- ¼ Cup Cilantro, chopped
- 1 Flank Steak
- ⅓ Cup Mexican Crema (found by the cotija cheese)
- 1Teaspoon Chili Powder
- ¼ Teaspoon Smoked Paprika
- ½ Lime, Juiced
- Fresh Tortillas
- Heat a griddle to medium heat and cook the tortillas on each side until beginning to brown and bubble.
- Set aside.
- Place the meat out on a platter and sprinkle evenly, on each side with the seasoning mixture.
- Heat the grill to high heat. Close the lid and let the grill get nice and hot. Turn the grill down to medium high heat.
- Place the meat on the grill and close the lid. Cook for about 6-9 minutes and then flip over. At this time add the zucchini and corn. Cook the vegetables for a few minutes, until grill marks are showing up, and flip to the other side.
- Grill the meat for another 6-9 minutes and then remove from the grill, to a plate and tent with foil.
- Let the meat rest for 5-8 minutes.
- Meanwhile, place the crema, chili powder and lime juice in a bowl and whisk until everything is well incorporated. Set aside.
- In another small bowl, break up the cotija cheese into little crumbles.
- Remove the grilled vegetables to a cutting board. Let the vegetables cool until you can touch them, slice the corn off of the cob and chop the zucchini into chunks.
- Slice the meat into thin strips.
- Place a little crema on the tortilla followed by, steak, zucchini, corn, salsa, cotija, cilantro and a squeeze of lime. Fold in the top and bottom of the burrito, and then, grab the side, pull it up over the filling and tuck it under the filling, continuing to roll the burrito shut. Serve immediately.
Some of my other favorite Mexican dishes,