Flank steak burrito with avocado dip

8 Servings

Ingredients

Quantity Ingredient
4½ pounds Flank steak
3 Bay leaves
1 medium White onion, finely diced
1 teaspoon Peppercorns
2 quarts Chicken broth
3 ounces Olive oil
3 mediums Red onions
1 11 oz. can jalapeno chilies, seeded, minced
5 Cloves garlic, finely minced
12 ounces Tomatoes, diced
2 tablespoons Cumino seeds, crushed
Salt to taste
White pepper to taste
4 ounces Black or green olives,diced
16 Flour tortillas
4 Avocados, peeled, pitted and chopped
1½ tablespoon Lemon juice
1½ tablespoon Rice vinegar
1 tablespoon Fresh cilantro, chopped
1 medium Red onion, finely chopped
½ bunch Green onions, minced
Salt to taste
White pepper to taste

Directions

AVOCADO DIP:

Place flank steak in large 4 quart stock pot with bay leaf, white onion, peppercorns and broth. Bring to a quick boil and reduce to gentle simmer.

Cook flank steak until tender. Add additional broth if needed. Remove from heat and cool.

Cut flank steak into small julienne slices. Discard broth.

In large non-stick skillet heat oil, add diced red onion, jalapeno and garlic. Saute until translucent.

Add tomatoes, simmer gently over low heat for 10 minutes. Add cilantro and cumino seed. Combine thoroughly and add julienned flank steak. Add salt and white pepper to taste. Add olives. Heat thoroughly, and remove from heat.

Fill equal amounts of flank steak filling into the flour tortillas. Fold into cylinder shape and serve with Avocado Dip.

Avocado Dip: Combine all ingredients thoroughly, season and keep mixture chunky. Serve with burritos. Serves 8 Typed in MMFormat by cjhartlin@... Source: Angus Beef Recipe Collection Posted to MM-Recipes Digest by "Cindy Hartlin" <cjhartlin@...> on Aug 18, 1998

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