Wow, that's a long title, I shall just abbreviate it to Beef Burritos from now on. It's a recipe from the April 2013 Good Taste: The Chocolate Issue.
This is quick and very delicious. It has Mexican flavours without needing lots of cheese or tomato or spices. I really only needed to buy cumin, burritos and some rump steak. I don't like coriander, so I substituted parsley & red onion. Coriander lovers should use coriander. I prefer a stronger lemon taste so I squeezed the rest of the lemon into the lentils and avocado mixtures. I like baby spinach instead of rocket. Truly, this is the same recipe, just with a few substitutions.
It was really delicious, I can recommend it.
Beef Burritos with lentils, rocket and guacamole serves 4
- 500g rump steak
- 2 tspn ground cumin
- 80ml olive oil
- 40ml lemon juice
- 2 garlic cloves, crushed
- 2 ripe avocados, mashed
- 1/2 bunch coriander, leaves picked and chopped
- 400 can lentils, drained and rinsed
- 1 red chilli, seeded and chopped
- 4 floury tortillas
- 60g baby rocket
- salt and pepper to taste
Preheat a frypan, grill or BBQ to high. Make sure the rump steak is not straight from the fridge, it cooks best if it has been acclimatised to the room temperature. Obviously if you live in The Tropics you take great care. Rub both sides of the steak with 2 tspn of the oil and then rub in the cumin. Cook for 3-4 minutes on both sides, or to your liking. Remove from the pan, wrap in foil and allow to rest.
Char-grill, or dry fry the burritos for 30 seconds or so on each side and then slice up the steak. Assemble each burrito with 1/4 of the guacamole & lentil mixtures and rocket, and then pile on 1/4 of the steak. Squeeze on a little more lemon juice and serve immediately.