Steak Burrito with Grilled Zucchini
Servings: 6
Ingredients
- 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;
- 1/4 Cup Cilantro chopped
- 1 Flank Steak
- Salt
- Pepper
- Cumin
Smoky Crema Sauce
- 1/3 Cup Mexican Crema found by the cotija cheese
- 1 teaspoon Chili Powder
- 1/4 teaspoon Smoked Paprika
- 1/2 Lime Juiced
- Fresh Tortillas
Instructions
- Heat a griddle to medium heat and cook the tortillas on each side until beginning to brown and bubble.Fresh Tortillas
- Set aside.
- Place the meat out on a platter and sprinkle evenly, on each side with the seasoning mixture.1 Flank Steak, Salt, Pepper, Cumin, 1/4 teaspoon Smoked Paprika
- 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.1 Zucchini, 2 Ears of Corn on the Cob
- 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.1/3 Cup Mexican Crema, 1 teaspoon Chili Powder, 1/2 Lime
- Set aside.
- In another small bowl, break up the cotija cheese into little crumbles.1 Cup Cotija Cheese
- 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.1 Cup Salsa, 1/4 Cup Cilantro
- 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.
Notes
refrigerate left overs
Nutrition
Serving: 1g | Calories: 188kcal | Carbohydrates: 12g | Protein: 14g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 52mg | Sodium: 656mg | Potassium: 440mg | Fiber: 2g | Sugar: 5g | Vitamin A: 682IU | Vitamin C: 11mg | Calcium: 174mg | Iron: 1mg