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New York Strip Steak Burrito

Cook Time 30 Minutes

Serves 2

  • 1 ½-pound prime, boneless New York strip steak
  • Kosher salt, for seasoning
  • 4 ears corn on the cobb
  • Olive oil, for seasoning
  • 1 (12 ounce jar) salsa verde
  • 4 burrito sized flour tortillas
  • 2 cups cooked white rice
  • 1 cup cotija cheese, crumbled
  • 1 (15 ounce) bag tortilla chips

Season the steak on all sides with kosher salt. Set at room temperature while you prepare the corn and the grill.

 

Coat the corn on all sides with olive oil and season generously with kosher salt.

 

Heat a grill for medium heat. Add the steak and cook, covered for 7 to 8 over medium Flip the steak and cook for another 7 to 8 minutes, we’re aiming for an internal temperature around 120 degrees F. Remove the steak from the grill for about 10 minutes.

 

Crank the grill to high and cook the corn until charred, about 3 minutes per side. With the grill on high heat, add the steak and sear over direct high heat, about 3 minutes per side.

 

Remove the steak from the grill and rest for 5 minutes before slicing super thin. Build the burritos by layer on the rice, sliced steak, salsa verde, cotija cheese, and crushed tortillas chips. Roll up the burritos and return to the hot grill briefly to brown. Serve with the grilled corn.

 

 
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NY Strip Steak Burrito

New York Strip Steak Burrito

Author Mark & Fey
Print Pin
Course Dinner, Lunch, Meal Prep
Keyword Beef, Burrito, Steak, Whole Foods
Cook Time 30 minutes
Servings 2

Ingredients

  • 1 ½- pound prime boneless New York strip steak
  • Kosher salt for seasoning
  • 4 ears corn on the cobb
  • Olive oil for seasoning
  • 1 12 ounce jar salsa verde
  • 4 burrito sized flour tortillas
  • 2 cups cooked white rice
  • 1 cup cotija cheese crumbled
  • 1 15 ounce bag tortilla chips

Instructions

  • Season the steak on all sides with kosher salt. Set at room temperature while you prepare the corn and the grill.
  • Coat the corn on all sides with olive oil and season generously with kosher salt.
  • Heat a grill for medium heat. Add the steak and cook, covered for 7 to 8 over medium Flip the steak and cook for another 7 to 8 minutes, we’re aiming for an internal temperature around 120 degrees F. Remove the steak from the grill for about 10 minutes.
  • Crank the grill to high and cook the corn until charred, about 3 minutes per side. With the grill on high heat, add the steak and sear over direct high heat, about 3 minutes per side.
  • Remove the steak from the grill and rest for 5 minutes before slicing super thin. Build the burritos by layer on the rice, sliced steak, salsa verde, cotija cheese, and crushed tortillas chips. Roll up the burritos and return to the hot grill briefly to brown. Serve with the grilled corn.
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Boneless Beef Top Sirloin Sandwich

Cook Time 30 Minutes

Serves 2

  • 1 ½-pound prime, boneless New York strip steak
  • Kosher salt, for seasoning
  • 4 ears corn on the cobb
  • Olive oil, for seasoning
  • 1 (12 ounce jar) salsa verde
  • 4 burrito sized flour tortillas
  • 2 cups cooked white rice
  • 1 cup cotija cheese, crumbled
  • 1 (15 ounce) bag tortilla chips

Season the steak on all sides with kosher salt. Set at room temperature while you prepare the corn and the grill.

 

Coat the corn on all sides with olive oil and season generously with kosher salt.

 

Heat a grill for medium heat. Add the steak and cook, covered for 7 to 8 over medium Flip the steak and cook for another 7 to 8 minutes, we’re aiming for an internal temperature around 120 degrees F. Remove the steak from the grill for about 10 minutes.

 

Crank the grill to high and cook the corn until charred, about 3 minutes per side. With the grill on high heat, add the steak and sear over direct high heat, about 3 minutes per side.

 

Remove the steak from the grill and rest for 5 minutes before slicing super thin. Build the burritos by layer on the rice, sliced steak, salsa verde, cotija cheese, and crushed tortillas chips. Roll up the burritos and return to the hot grill briefly to brown. Serve with the grilled corn.

 

 
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Comments:

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Your email address will not be published. Required fields are marked *

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Beef Top Sirloin Sandwich

Boneless Beef Top Sirloin Sandwich

Author Mark & Fey
Print Pin
Course Dinner, Lunch
Keyword Beef, Whole Foods
Cook Time 25 minutes
Servings 4

Ingredients

  • 1 to 1 1/2 pounds sirloin steak
  • Kosher salt for seasoning
  • Black pepper for seasoning
  • 1 large yellow onion sliced
  • 1 large red pepper seeded and sliced
  • 4 ciabatta rolls
  • 4 sliced provolone cheese
  • 2 handfuls baby arugula
  • Steak sauce of your choice

Instructions

  • Pat the steak dry on all sides and season generously with kosher salt and black pepper. Set aside to come up to room temperature for about an hour while you slice the peppers and onions and fire up the grill.
  • Heat your grill for high heat. Add the steak to the grill, close the lid and cook the steak on the first side for 7 to 8 minutes. Open the grill and add the peppers and onions. Flip the steak, close the lid and cook again for another 7 to 8 minutes. The peppers and onions should be softened and charred and the steak should be about 125 degrees internal temp. Rest the steak slightly covered with foil for 15 minutes.
  • While the steak rests, grill the ciabatta buns on the grill until slightly charred, about 1 minute. You can add the cheese to the bottom buns and toast for another minute to melt the cheese.
  • Thinly slice the steak across the grain. Build the sandwiches with a slice of provolone on each bun, a small handful of argula, the sliced steak, your favorite steak sauce, the grilled onions, and then the top bun. Enjoy warm or at room temperature.