RIO GRANDE BEEF BURRITOS
From Bon Appetit's 50th Anniversary Issue. I used about half the amount of cream (substituting half and half) and half the cheese for the sauce.
Provided by iris5555
Categories Meat
Time 35m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 450°F.
- Grease 9-inch square baking pan.
- Rub both sides of steak with garlic and cumin, then with 1 1/2 teaspoons oil and lime juice. Let stand while preparing peppers.
- Heat 1 tablespoon oil in heavy medium skillet over medium-high heat.
- Add onion and cook until beginning to brown, stirring frequently, about 6 minutes.
- Add chiles and peppers and stir until heated through.
- Add cream, then 3/4 cup cheese and stir until mixture thickens, about 1 minute.
- Add oregano. Season with salt and pepper.
- Heat 1 tablespoon oil in heavy large skillet over high heat.
- Season steak with salt and pepper. Cook until brown, about 1 1/2 minutes per side for very rare.
- Transfer to work surface. Halve across width, then cut against grain into thin slices.
- Hold 1 tortilla over gas burner on low or place on electric burner on low until heated through, about 15 seconds per side. Place tortilla on work surface. Spoon 1/4 cup pepper mixture down center of tortilla. Top with 1/4 of meat. Roll up tortilla, enclosing filling.
- Arrange in baking pan, seam side down. Repeat with remaining tortillas, 3/4 cup pepper mixture, and remaining meat.
- Spoon remaining pepper mixture over tortillas.
- Sprinkle with 1/2 cup cheese.
- Bake uncovered until cheese melts, 5 to 10 minutes.
Nutrition Facts : Calories 1274.4, Fat 81, SaturatedFat 35.8, Cholesterol 211.8, Sodium 2566.6, Carbohydrate 76.6, Fiber 6.6, Sugar 8.2, Protein 61
RIO GRANDE BEEF BURRITOS WITH ROASTED PEPPERS
Categories Milk/Cream Garlic Onion Sauté Quick & Easy Steak Bell Pepper Tortillas Monterey Jack Bon Appétit
Yield Makes 2 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 450°F. Grease 9-inch square baking pan. Rub both sides of steak with garlic and cumin, then with 1 1/2 teaspoons oil and lime juice. Let stand while preparing peppers.
- Heat 1 tablespoon oil in heavy medium skillet over medium-high heat. Add onion and cook until beginning to brown, stirring frequently, about 6 minutes. Add chiles and peppers and stir until heated through. Add cream, then 3/4 cup cheese and stir until mixture thickens, about 1 minute. Add oregano. Season with salt and pepper.
- Heat 1 tablespoon oil in heavy large skillet over high heat. Season steak with salt and pepper. Cook until brown, about 1 1/2 minutes per side for very rare. Transfer to work surface. Halve across width, then cut against grain into thin slices.
- Hold 1 tortilla over gas burner on low or place on electric burner on low until heated through, about 15 seconds per side. Place tortilla on work surface. Spoon 1/4 cup pepper mixture down center of tortilla. Top with 1/4 of meat. Roll up tortilla, enclosing filling. Arrange in baking pan, seam side down. Repeat with remaining tortillas, 3/4 cup pepper mixture, and remaining meat. Spoon remaining pepper mixture over tortillas. Sprinkle with 1/2 cup cheese. Do ahead Can be assembled 2 hours ahead. Cover with foil and refrigerate.
- Bake uncovered (cover if burritos were refrigerated) until cheese melts, 5 to 10 minutes.
CAFE RIO COPYCAT STEAK MARINADE RECIPE
This Copycat Cafe Rio Steak Marinade is the BEST steak marinade you will ever try. It's incredibly easy to make and only takes a few simple ingredients you probably already have on hand.
Provided by Steph Loaiza
Categories Main Course
Time 20m
Number Of Ingredients 6
Steps:
- In a medium tupperware container or re-sealable bag, whisk together your honey, soy sauce, lemon juice, ginger and garlic.
- Add in your steak, and mix until coated.
- Marinade for at least 30 minutes (sometimes I'll even let it sit overnight for great flavor).
- Grill over medium heat until steak pieces reach desired doneness.
Nutrition Facts : Calories 430 kcal, Carbohydrate 20 g, Protein 35 g, Fat 24 g, SaturatedFat 11 g, Cholesterol 104 mg, Sodium 621 mg, Fiber 1 g, Sugar 18 g, ServingSize 1 serving
SMOKY CHIPOTLE STEAK RUB
Make and share this Smoky Chipotle Steak Rub recipe from Food.com.
Provided by PalatablePastime
Categories Southwestern U.S.
Time 5m
Yield 1/2 cup
Number Of Ingredients 6
Steps:
- Combine ingredients.
- To use: rub steaks with a liberal amount of spice rub and wrap in plastic wrap for up to 12 hours (refrigerated).
- Allow steaks to come to room temperature before cooking.
- Makes enough rub for 2 large steaks (t-bone or porterhouse).
Nutrition Facts : Calories 401, Fat 13.7, SaturatedFat 2.6, Sodium 7312.5, Carbohydrate 79.2, Fiber 38.6, Sugar 16.2, Protein 18.4
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