Leftover steak turned into burritos

Last year, at this time, the was a lot of cleanup going on in my neighborhood due to The Great Lisle Flood Of 2013. One night, while that was going on, I had a mass of people over for dinner and we dined on porterhouse steaks. Everyone ate their fill but we had more steaks than people. I ended up with two and a half of the large steaks left.

The next night, I turned the steak into a burrito dinner. That night, it was just three of us for dinner so the leftover steaks turned out to be the perfect amount. Here’s how I prepared those burritos.

2 large leftover steaks olive oil

2 medium onions

1 large bell pepper

1 large jalapeño

2 cloves of garlic

1 tsp. cumin

1 tsp. cajun seasoning

Fresh ground white pepper 

Juice of one lime

Dash of Worcestershire sauce 

Dash of soy sauce

1 package of large flour tortillas (burrito wraps)

Preparation

Cut all the steak off the bone and chop it into small bites. Cut the onion and peppers into strips and then mince the garlic. Heat a large cast iron skillet and add enough olive oil to coat the bottom. Add the chopped steak and stir until that is sizzling.

Season the meat with the cumin, cajun seasoning and some fresh ground white pepper. Add the peppers, garlic and onions and stir until the onions start to soften. Add the lime juice, Worcestershire sauce and soy sauce, and stir. Once everything is sizzling, turn off the heat. Heat another large cast iron skillet until it is very hot and have it ready with a spatula.

Serving

Place a bowl of shredded cheese, some sour cream and some hot taco sauce on the counter. Have each dinner guest grab a tortilla and heat it in the empty cast iron skillet about fifteen seconds per side.

The rest is easy. Just spoon some beef and vegetables on the tortilla and then add some cheese, sour cream and hot sauce to it. Let them roll it up how they like. Normally, I like ice cold Riesling with burritos, but we had a cooler full of ice cold beer instead.