Everybody can get so busy during the week, that dinner sometimes can be the last thing from our minds. I have to say, that making burritos has to be one of my favorite ways to make something delicious but fast. I think it’s really all in the planning. If you know me, you know that I have a few staples that I always have on hand. Frozen asparagus, jarred roasted red peppers, and the low moisture style Mozzarella cheese. So now on my way home I just had to pick up the steak, the whole grain tortillas, and some of that fresh made basil pesto, that you can find in the deli dept. of the grocery store.
Now what I have here are the veggies. You can do these burritos with whatever veggies you have on hand. I just cut the thawed frozen asparagus into 3 inch pieces and blanched them for a minuted in salted boiling water. Then I shocked them in ice water to stop them from cooking and set the green color. There are a few basil leaves I decided to add to compliment the pesto that I’m going to spread on the tortillas. Next, I brushed each side with a little olive oil. Then I seasoned the steaks liberally with Kosher salt, garlic powder, and some black pepper, to get them ready to sear off in a very hot skillet, and then go into a 350 degree oven to finish cooking.
I cook them off until the internal temperature was 125 degrees for med rare, and then let them rest for about 10 minutes before slicing.
Moving forward it’s time to assemble the tortillas.
Layer you ingredients on the bottom third of the tortilla. I started with a light spread of the basil pesto, then the steak, the cheese, roasted red peppers, asparagus, arugula, and finally 2 basil leaves. I like to make sure that the ingredients are spread out so they reach all the way across. Then I just rolled them up. I sprayed the outside of the tortillas with non-stick cooking spray. I then heated up a cast iron skillet to med high heat. I used one of those grill presses, but if you don’t have one, you could just use another but smaller skillet to place on top. It only takes a couple of minutes to get this toasty golden brown outside to the tortillas. After they are done I slice them on a diagonal. Just using the best ingredients you can find, but keeping it simple makes all the difference. Once you take a bite of that juicy steak surrounded by the pesto, with the melted cheese, and the crispy veggies all wrapped in that tortilla. Well, I am a happy camper.