-
1. Pat the flank steak dry and rub with olive oil, smoked paprika, garlic powder, kosher salt and black pepper. Let it sit at room temperature for 15 minutes.
1.2 lb Flank steak,
1 tbsp Olive oil,
1 tsp Smoked paprika,
1 tsp Garlic powder,
1 tsp Kosher salt,
0.5 tsp Black pepper
-
2. Whisk the Greek yogurt with lemon juice, apple cider vinegar, dried dill, onion powder and chives until smooth. Season lightly with salt and pepper if desired.
1 tsp Kosher salt,
0.5 tsp Black pepper,
0.8 cup Plain nonfat Greek yogurt,
1 tbsp Lemon juice,
1 tsp Apple cider vinegar,
1 tsp Dried dill,
0.5 tsp Onion powder,
2 tbsp Fresh chives
-
3. Peel and grate the carrots and thinly slice the celery. Toss the cabbage, carrots and celery with the ranch dressing and chill until ready to assemble.
3 cup Shredded green cabbage,
2 pieces Carrots,
2 pieces Celery stalks
-
4. Heat a large cast iron skillet over high heat until smoking. Sear the steak 4 to 5 minutes per side for medium-rare, or until it reaches 130°F (54°C) internally. Rest on a cutting board for 8 minutes.
-
5. Meanwhile, drain and rinse the pinto beans and warm them in a small saucepan over medium heat for 3 to 4 minutes, seasoning with a pinch of salt and pepper.
1 tsp Kosher salt,
0.5 tsp Black pepper,
1 can Canned pinto beans
-
6. Slice the rested steak thinly against the grain. Melt the butter with the buffalo sauce in the skillet over low heat, then toss the sliced steak in the sauce for 1 minute to coat.
0.3 cup Buffalo sauce,
1 tbsp Unsalted butter
-
7. Warm the tortillas in a dry skillet or microwave until pliable. Layer each with rice, beans, buffalo steak, ranch slaw and blue cheese.
1.2 lb Flank steak,
3 cup Shredded green cabbage,
2 pieces Carrots,
2 pieces Celery stalks,
1 can Canned pinto beans,
2 cup Cooked white rice,
4 pieces Large flour tortillas,
0.2 cup Crumbled blue cheese
-
8. Fold in the sides and roll up tightly into burritos. Optionally sear seam-side down in a hot skillet for 1 minute for a crisp finish, then slice and serve.
