Steak burritos

I really, really, REALLY love steak burritos. I like them with black beans, rice, the spiciest salsa, cheese, a little bit of sour cream, guacamole, and lettuce. In that order please, because that's how the Chipotle assembly line is set up.

When I go to Chipotle, I hoard the Tabasco sauce like it's my job. No sir, you can't take it because I will need it until I'm done. See, I add hot sauce after every single bite to get maximum spiciness. Get it? Now go away.

I never order burrito bowls. That defeats the purpose of eating a burrito. I also never take anything to go. Because who wouldn't finish such a delicious burrito in one sitting? Taking anything to go, especially at Chipotle, is for wimps.

This obsession doesn't end at Chipotle. I have extended it to my home kitchen...

So I can find good marinades for steak.

AND enjoy a delicious burrito (or two) right in the comfort of my apartment after a long workout.

I also improvised and added this onion relish, which was ah-mazing.

And of course, a very spicy salsa.

And when you start putting everything together, you will start to face the harsh reality that no matter how good your homemade burrito taste, you will never be able to wrap it around neatly like Chipotle does.

So I just ate it like it was a big ass taco. Worked for me!

Steak Burritos
Makes about 4 medium sized burritos

1 piece of flank steak or rib eye steak, around 1lb
1 can of black beans
4 whole wheat tortillas

For steak marinade:
2 tbsp white vinegar
3 tbsp soy sauce
2 cloves garlic, minced
1/2 lime, juiced
3 tbsp olive oil
1/4 tsp salt
1/4 tsp ground black pepper
1/2 tsp ground white pepper
1/4 tsp garlic powder
1/4 tsp chili powder
1/4 tsp dried oregano
1/4 tsp ground cumin
1/4 tsp paprika
For onion relish:
1 white or yellow onion, chopped
2 tbsp white vinegar or lime juice
Dash of sugar
1 tbsp chopped cilantro
Mix well and let sit until other components are ready.

For salsa:
2 ripe tomatoes, chopped
Few sprigs of cilantro, finely chopped (including stems)
1/2 lime, juiced
1/4 tsp paprika
1/4 tsp cayenne pepper (optional)
Pinch of white sugar
Salt and pepper to taste

1. Marinade steak for an hour up to overnight.
2. Prepare salsa and onion relish. Heat up black beans in a small pot.
3. Heat a skillet to medium high. Cut steak into cubes and pan fry until desired doneness is achieved. Set aside.
4. In a separate, clean skillet (or the one used above but cleaned), heat tortillas on both sides until slightly charred.
5. Assemble all the ingredients together and serve immediately.