GRILLED CHEESE CALIFORNIA BURRITO Oct 7 Written By Eleanor Debel https://www.youtube.com/shorts/BAMeeQ0f3EIPrintGRILLED CHEESE CALIFORNIA BURRITOYield 4Prep time15 MinCook time15000 MinTotal time250 H & 15 MIngredientsSteak Marinade:1 cup cilantro leaves and stems2 garlic clothes1 Tbsp soy sauce1 Tbsp worcestershire sauce1 tsp honey 1 lime, juiced 1 Tbsp olive oil ¼ tsp onion powder¼ tsp garlic powder¼ tsp paprika¼ tsp cayenne pepper ¼ tsp chipotle chili powder 2 lbs skirt steak, cut into 3-4 inch slabs Salsa:4 roma tomatoes, halved 1 onion, quartered1 jalapeno, halved Olive oil, kosher salt and pepper 1 cup cilantro, leaves and stems 2 garlic cloves 1 lime, juiced For Assembling:1-2 avocados, smashed French friesSour creamShredded mexican cheese Finely diced onion and cilantro Large burrito size flour tortillas InstructionsFor the steak: combine all the marinade ingredients in a blender or food processor and blend until smooth. Place the skirt steak into a shallow baking dish or sheet tray and pour the marinade over, flipping the steak to evenly coat each piece. Let marinate for at least 2 hours and up to 6 hours. To make the salsa: Preheat your oven to 400 F. Place the cut tomatoes, onion and jalapeno on a large sheet tray and drizzle with olive oil and season with salt and pepper. Roast in the oven for 10-12 minutes until slightly charred and softened. Transfer the vegetables to a blender and add in the fresh cilantro, lime and garlic. Blend until smooth and taste to adjust the seasoning. Heat a grill pan or grill on high heat. Grill the skirt steak for 6-8 minutes per side depending on the thickness of the steak. Let rest for 10 minutes before slicing. To assemble the burrito: Add about ¼ cup of mashed avocado to the middle of your tortilla, then top with cubed steak, french fries, homemade salsa, sour cream and shredded cheese. Roll up tightly. Heat a nonstick skillet over medium heat and add a layer of shredded cheese to the pan in the size and shape of your burrito. As soon as the cheese starts to melt, place the burrito on top of the cheese and let toast until you have a crispy cheese crust on your burrito. Serve immediately and enjoy. Did you make this recipe?Tag @thegoldenbalance on instagram and hashtag it #thegoldenbalance meatsandwichfried Eleanor Debel
GRILLED CHEESE CALIFORNIA BURRITO Oct 7 Written By Eleanor Debel https://www.youtube.com/shorts/BAMeeQ0f3EIPrintGRILLED CHEESE CALIFORNIA BURRITOYield 4Prep time15 MinCook time15000 MinTotal time250 H & 15 MIngredientsSteak Marinade:1 cup cilantro leaves and stems2 garlic clothes1 Tbsp soy sauce1 Tbsp worcestershire sauce1 tsp honey 1 lime, juiced 1 Tbsp olive oil ¼ tsp onion powder¼ tsp garlic powder¼ tsp paprika¼ tsp cayenne pepper ¼ tsp chipotle chili powder 2 lbs skirt steak, cut into 3-4 inch slabs Salsa:4 roma tomatoes, halved 1 onion, quartered1 jalapeno, halved Olive oil, kosher salt and pepper 1 cup cilantro, leaves and stems 2 garlic cloves 1 lime, juiced For Assembling:1-2 avocados, smashed French friesSour creamShredded mexican cheese Finely diced onion and cilantro Large burrito size flour tortillas InstructionsFor the steak: combine all the marinade ingredients in a blender or food processor and blend until smooth. Place the skirt steak into a shallow baking dish or sheet tray and pour the marinade over, flipping the steak to evenly coat each piece. Let marinate for at least 2 hours and up to 6 hours. To make the salsa: Preheat your oven to 400 F. Place the cut tomatoes, onion and jalapeno on a large sheet tray and drizzle with olive oil and season with salt and pepper. Roast in the oven for 10-12 minutes until slightly charred and softened. Transfer the vegetables to a blender and add in the fresh cilantro, lime and garlic. Blend until smooth and taste to adjust the seasoning. Heat a grill pan or grill on high heat. Grill the skirt steak for 6-8 minutes per side depending on the thickness of the steak. Let rest for 10 minutes before slicing. To assemble the burrito: Add about ¼ cup of mashed avocado to the middle of your tortilla, then top with cubed steak, french fries, homemade salsa, sour cream and shredded cheese. Roll up tightly. Heat a nonstick skillet over medium heat and add a layer of shredded cheese to the pan in the size and shape of your burrito. As soon as the cheese starts to melt, place the burrito on top of the cheese and let toast until you have a crispy cheese crust on your burrito. Serve immediately and enjoy. Did you make this recipe?Tag @thegoldenbalance on instagram and hashtag it #thegoldenbalance meatsandwichfried Eleanor Debel
