Ingredients
1/2 lb. skirt steak
2 tsp. ground cumin
2 cloves garlic, minced, divided
Juice of 2 limes, divided
4 tbsp. extra-virgin olive oil, divided
1 8-oz. can black beans, drained and rinsed
kosher salt
Freshly ground black pepper
3 small tomatoes, seeded and finely diced
1/3 c. minced red onion
5 tbsp. freshly chopped cilantro, divided
1 avocado, diced
1 c. Cooked brown or white rice
4 8" tortillas
1 1/2 c. thinly sliced romaine lettuce
Shredded cheddar cheese (optional)
Sour cream (optional)
Preparation
Step 1In a glass baking dish, rub steak with cumin, 1 garlic clove, 2 tablespoons lime juice, and 1 tablespoon olive oil. Step 2Heat 1 tablespoon olive oil in a small saucepan. Add remaining 1 clove garlic and sauté until fragrant, 1 minute, then add black beans and sauté until thickened, 4 to 5 minutes. Season with salt and pepper and stir in 2 tablespoons lime juice. Step 3In a medium-sized bowl, stir together tomatoes, red onion, 3 tablespoons cilantro, 2 tablespoons lime juice, and 1 tablespoon olive oil, then stir in avocado and season with salt and pepper.Step 4Heat a grill pan over high heat. Season steak with salt and pepper and grill 2 to 3 minutes per side, or until desired doneness. Let sit 5 minutes, then slice thinly on the diagonal.Step 5In a small bowl, stir together rice and remaining 2 tablespoons cilantro and season with salt and pepper.Step 6Rub a large nonstick skillet with remaining 1 tablespoon olive oil. Add tortillas and crisp, 30 seconds per side.Step 7In the center of each tortilla, place small mound of rice, then beans, avocado, pico de gallo, several slices of steak, lettuce, and, if desired, a sprinkling of cheese and a dollop of sour cream. Carefully roll tortilla around filling, pulling in sides as you roll. Return burritos to skillet to crisp slightly, 30 seconds more per side. Halve each burrito and serve immediately.
