YOUR SOLIN GENERATED RECIPE
Grilled Steak Burrito with Chipotle Crema
Char-grilled flank steak wrapped in a toasted tortilla with crisp peppers and a smoky chipotle crema that provides a velvety finish to every bite.
INGREDIENTS
5 oz Flank steak
0.5 medium Whole wheat tortilla
0.5 cup Bell pepper
0.25 cup Red onion
0.5 tsp Olive oil
2 tbsp Nonfat Greek yogurt
1 tsp Chipotle peppers in adobo
0.13 whole Avocado
0.25 tsp Ground cumin
0.25 tsp Garlic powder
0.25 tsp Sea salt
0.25 tsp Black pepper
1 tbsp Fresh cilantro
PREPARATION
Pat the flank steak dry and season both sides evenly with ground cumin, garlic powder, sea salt, and black pepper.
Preheat a grill or cast-iron skillet over medium-high heat and lightly coat with half of the olive oil.
Grill the steak for 4 to 5 minutes per side until it reaches your desired level of doneness, then set aside to rest for 5 minutes.
While the steak rests, sauté the sliced bell peppers and red onions in the remaining olive oil until they are tender and slightly charred.
In a small bowl, whisk together the nonfat Greek yogurt and minced chipotle peppers in adobo to create the smoky crema.
Slice the rested steak thinly against the grain and briefly warm the whole wheat tortilla on the grill or in a dry pan.
Assemble the burrito by layering the steak, sautéed vegetables, sliced avocado, and fresh cilantro in the center of the tortilla.
Drizzle the chipotle crema over the fillings, fold in the sides, and roll the tortilla tightly to serve.