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1. Whisk together the lime juice, olive oil, garlic, chili powder, cumin, smoked paprika, Mexican oregano, kosher salt and black pepper. Add the flank steak, turn to coat and marinate for at least 30 minutes at room temperature, or up to 4 hours in the fridge.
1.2 lb Flank steak,
3 tbsp Lime juice,
3 tbsp Olive oil,
3 clove Garlic,
1.5 tsp Chili powder,
1.5 tsp Ground cumin,
1 tsp Smoked paprika,
1 tsp Mexican oregano,
1.5 tsp Kosher salt,
0.5 tsp Black pepper
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2. Slice the red bell peppers and yellow onion into thick strips. Heat a grill or large cast-iron skillet over high heat, about 260C (500F). Grill the peppers and onion for 6 to 8 minutes, turning occasionally, until charred at the edges and tender-crisp. Move to a bowl.
2 pieces Red bell peppers,
1 piece Yellow onion
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3. Pat the steak lightly dry and grill over high heat for 4 to 5 minutes per side, until it reaches 51C (125F) internally for medium-rare after resting. Rest for 10 minutes, then slice thinly against the grain.
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4. Warm the pinto beans in a small saucepan over medium heat for 3 to 4 minutes, lightly mashing about half with a spoon, and season with a pinch of salt if needed.
1 can Canned pinto beans, drained and rinsed
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5. Warm the flour tortillas in a dry skillet for 20 seconds per side until pliable. Layer each with pinto beans, sliced steak, grilled peppers and onion, and sharp cheddar cheese, finishing with cilantro.
1.2 lb Flank steak,
2 pieces Red bell peppers,
1 piece Yellow onion,
1 can Canned pinto beans, drained and rinsed,
1 cup Sharp cheddar cheese, shredded,
4 pieces Large flour tortillas,
0.2 cup Fresh cilantro (garnish)
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6. Fold in the sides and roll each tortilla tightly into a burrito. Sear seam-side down in the hot skillet for 1 to 2 minutes per side until golden and the cheese melts. Serve hot.
