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Sirloin Burritos with Red Chimichurri Sauce

Cuisine: Mexican

Category: Sandwiches & Salads, On the Grill

Sirloin Burritos with Red Chimichurri Sauce take Mexican night to another level. Incredible freshness and flavor to enjoy with every bite.

Prep Time

15 mins

Other Time

12 hrs

Cook Time

20 mins

Total Time

12 hrs 35 mins

Ingredients:

3 pounds Certified Angus Beef^® sirloin flap or skirt steak
1 large onion, finely diced
6 garlic cloves, minced
1 cup chopped fresh cilantro
2 tablespoons smoked paprika
1 tablespoon red pepper flakes
1 cup sherry or red wine vinegar
1 cup olive oil
Coarse kosher salt to taste
12 large soft flour tortillas
Iceburg lettuce, finely sliced
Optional toppings: warm pinto or black beans, sour cream, finely shredded cheddar or Monterey jack cheese, cooked corn, guacamole

Instructions:

Cut sirloin flap into 3-inch wide pieces, 1/2-inch thick, cutting with the grain. Pieces will vary in length from 4-6 inches. Place in a shallow baking dish.
In a food processor or blender combine onion, garlic, cilantro, paprika, red pepper flakes, vinegar and oil by pulsing to a finely chopped consistency. Coat sirloin slabs evenly with two cups of sauce, cover tightly with plastic wrap and refrigerate overnight. Reserve remaining sauce in a serving bowl.
Preheat grill. Mark tortillas on hot grill 15 seconds per side; keep covered and warm. Pat sirloin dry with paper towels, season with salt and grill over high heat to medium. Slice thinly against the grain and serve rolled in warm tortillas with chimichurri and optional toppings.

Author:

Certified Angus Beef^® brand Test Kitchen

Keywords:

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