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Hot & Spicy Chili Pepper and Steak Burrito

May 1st, 2011 |

Author: admin

If you have a craving for something hot and spicy, then this is the perfect recipe! It’s a hot and spicy burrito with grilled steak and 5 different chili peppers – and not just any chili peppers! It uses serranos, habaneros and jalapeños to supply the hotness plus it has Anaheim peppers and mini peppers for added flavor. It’s pretty hot, but its good!

This recipe is similar to the steak fajitas recipe elsewhere in this website. The main difference is that this recipe calls for skirt steak instead of flat iron steak. Try to get a good cut of lean meat — preferably grass-fed beef. If it isn’t so lean, then spend the time and trim away all the fat you can manage. You want the steak to be really lean for two reasons. First, it makes for better flavor and second, it is healthier with less fat.

The hot & spicy burrito is also prepared with guacamole. The recipe for guacamole can be found in the sauces and dressings section of this website.

Hot & Spicy Burrito Ingredients:

2 lb lean skirt steak, sliced into thin strips
12 serrano peppers, cut lengthwise thin strips
12 mini peppers, cut lengthwise thin strips
6 habanero peppers, cut lengthwise thin strips
4 jalapeño peppers, cut lengthwise thin strips
2 Anaheim peppers, cut lengthwise thin strips

Marinade:

Juice from 2 limes
1/4 cup olive oil
4 cloves garlic, finely chopped
1 tsp ground cumin
1 Jalapeño pepper, finely chopped
1/2 cup fresh cilantro, chopped (include the stems)

Misc:

flour tortillas
guacamole
salsa

1. Marinate the skirt steak:

Trim all the fat off the skirt steak and cut into thin strips about 2-3 inches in length. Add marinade ingredients to a bowl, stir and add sliced skirt steak pieces. Allow to marinate for about 4 hours or even overnight. Meanwhile, slice peppers and onions lengthwise into thin strips (about 1/8 – 1/4 inch slices). Add to a large bowl and toss the sliced peppers to mix them up.

2. Cooking the steak:

Grill the steak on a gas grill. Arrange the grill grates by laying them one on top of the other in a staggered fashion so the spaces between the grates are narrow to keep the meat from falling through. Use grilling tongs to turn the meat. Place cooked meat into a bowl when cooked.

3. Cooking the peppers and adding the cooked steak:

Add a few drops of cooking oil to a large skillet and add about half of the sliced peppers to the skillet and heat over a medium-high flame. Toss the sliced peppers with the grilling tongs until about three-quarters cooked. Add in some of the grilled meat and continue tossing the meat and peppers until the peppers are just a bit crunchy (not quite soft and translucent).

4. Serving:

Add some of the cooked mixture to a hot flour tortilla and garnish with guacamole and salsa. Roll the tortilla around the ingredients and enjoy! Serve immediately. Optional: serve with brown rice and refried beans. Thrilling!

Shown below is a photo of all the ingredients. Starting in the back and going left to right: ground cumin, skirt steak, olive oil, habanero peppers, limes, Anaheim peppers, cilantro, jalapeño peppers, mini peppers, garlic and serrano peppers.

First, prepare the marinade so you can get the meat marinating. You want to marinate it for at least 4 hours. You can marinate it until the next day if you want. Start by selecting a small bunch of fresh cilantro. Chop it up and include some of the stems.

The preparation of the meat is similar to the steak fajitas recipe elsewhere in this website. It uses the same marinade and you grill the steak on an outdoor gas grill. The only difference here is that we’re using skirt steak here instead of flat iron steak.

Next, chop the jalapeño pepper and 4 cloves of garlic.

You can use a chopper or a chef’s knife for the job.

Add the cilantro, olive oil, jalapeño pepper and garlic to a bowl.

Next, add fresh squeezed lime juice. I use a lime juicer because it’s fast, but you can use a regular glass citrus juicer if you want.

Add the ground cumin …

Now stir everything to mix it all together. We are ready to add the meat to the marinade.

Cut the meat into thin strips about 2-3 inches in length. Skirt steak is perfect for this because you just follow the grain. You want small, bite-sized pieces.

Add the skirt steak to the marinade and mix everything together so that the marinade covers all the meat. Cover and place in the refrigerator. Marinate the meat for at least 4 hours or even overnight.

Next, slice all the chili peppers. Start with the Anaheim peppers if you want. First cut off the ends.

Next, split each pepper in half lengthwise like the photo below. Remove the ribs and seeds for these peppers. Just scrape them out with your fingers. It’s really easy.

Now, slice each pepper lengthwise in thin strips – about 1/4 inch.

You’ll do this with all the peppers, basically. Slice them all lengthwise like this. Slice the smaller peppers in thinner slices than the big ones.

Slice the jalapeños next. Start by cutting off the ends just like the Anaheim peppers.

Split each one in half lengthwise.

Split them all first.

Now cut them all up lengthwise into thin slices.

All the jalapeños are sliced up.

Next, do the same thing with the habaneros. These are small peppers, so you’ll make the slices thinner than the others.

Slice up all the habaneros.

Next, slice the serrano peppers.

Just like the other peppers, start by cutting off the ends and slice them lengthwise in thin strips.

Now all the serranos are sliced up.

Finally, slice up the mini peppers.

Either cut off or pinch off the stems and slice each one in half lengthwise, first, and then into thin slices just like all the other chili peppers.

Now all the mini peppers are sliced up. It doesn’t take too long. It goes fast with a chef’s knife or a Santoku knife like the one shown. You’ll get the hang of it.

Now, put all the sliced chili peppers into a bowl and toss them real good to mix them up.

When the steak has finished marinating, cook it on a gas grill using tongs to turn the meat. Stack the grills one on top of the other with the top one turned upside down over the other. Arrange the grill bars in a staggered fashion this way to close the gaps so the meat doesn’t fall through the grates.

Place the cooked meat in a bowl and set aside for now.

Place about half of the sliced chili peppers into a large skillet with a few drops of cooking oil to keep them from burning and sticking. Heat over a medium-high flame for about 3 to 5 minutes, tossing frequently with the tongs. It’s like stir-frying. You want it to cook fast over high heat, but you have to keep tossing it.

When the chili peppers are about 3/4ths cooked, add some of the cooked steak.

Keep tossing until the vegetables are done. You don’t want to overcook the peppers. They should be just slightly crunchy and definitely not soft and translucent.