-
1. Combine the cumin, smoked paprika, garlic cloves for the steak, soy sauce, 1 tbsp of the lime juice, 1 tbsp of the olive oil and half of the salt. Rub over the flank steak and marinate for 20 minutes at room temperature.
1 lb flank steak,
1 tsp ground cumin,
1 tsp smoked paprika,
2 clove garlic cloves, minced (for steak),
1 tbsp soy sauce,
1.0 tbsp lime juice, divided,
1 tbsp olive oil, divided,
0.5 tsp salt
-
2. Toss the red onion with 1 tbsp of the lime juice and a pinch of the remaining salt. Set aside to quick-pickle while the steak marinates.
1.0 tbsp lime juice, divided,
1 tsp salt,
0.5 piece red onion, thinly sliced
-
3. Blend the cilantro, jalapeño, Greek yogurt, garlic clove for the sauce, remaining lime juice and a pinch of salt until smooth and bright green. Chill until needed.
1.0 tbsp lime juice, divided,
1 tsp salt,
1 cup fresh cilantro,
1 piece jalapeño, seeded,
0.5 cup plain Greek yogurt,
1 clove garlic clove (for sauce)
-
4. Warm the remaining olive oil in a small saucepan over medium heat. Add the white beans, turmeric, water and remaining salt, then simmer for 5 minutes, mashing about half the beans to make them creamy.
1 tbsp olive oil, divided,
1 tsp salt,
1 can canned white beans (cannellini), drained,
0.2 tsp ground turmeric,
0.2 cup water
-
5. Heat a cast-iron skillet over high heat until smoking. Sear the steak for 4 to 5 minutes per side for medium-rare, then rest for 8 minutes and slice thinly against the grain.
1 lb flank steak
-
6. Warm the tortillas in a dry skillet for 20 seconds per side. Spread with creamy beans, then layer with steak, avocado, pickled red onion and a generous drizzle of cilantro-lime sauce.
4 piece large flour tortillas,
1 piece avocado, sliced,
0.5 piece red onion, thinly sliced
-
7. Fold in the sides and roll up tightly into burritos. Toast seam-side down in the skillet for 1 minute to seal, then serve with extra sauce.
