Braveheart® Steak Bites Burrito
Braveheart® Steak Bites Burrito
Directions
- Heat fryer oil to 350 degrees F. Cook Angus beef bites for 3-4 minutes until golden brown. Remove from oil.
- Toss Bites with chimichurri sauce.
- Heat olive oil in pan and sauté peppers and onions with salt and pepper until caramelized over medium high heat about 3-4 minutes.
- Place rice on bottom third of warm tortilla then top with caramelized onion and peppers followed by 6 bites then top with black bean and corn salsa. (Repeat with second tortilla.)
- Fold towards center the left and right side of the tortilla then tightly roll starting at the bottom into a tight cylinder. Cut in half then serve with a portion of crema, salsa, guacamole.
Ingredients
- 12 in Contigo® Tortilla(s), Flour
- 12 Braveheart® Angus Steak Bites
- for frying Brilliance® oil
- 3 tbsp Contigo® Chimichurri Sauce
- 1 1/2 cups cilantro lime rice, (see recipe below)
- 1 cup Contigo® black bean and corn salsa, (see recipe below)
- 1/2 Peak Fresh Produce® Onion(s), julienned
- 1/2 Peak Fresh Produce® Pepper(s), Red Bell, julienned
- 1 tbsp Roma® Oil, Olive
- 1/8 tsp Magellan® sea salt
- 1/8 tsp Magellan® Black Pepper, ground
- 3 tbsp Contigo® western style guacamole
- 3 tbsp Contigo® medium salsa
- 3 tbsp Crema
Contigo® Black Bean and Corn Salsa
Directions
- Combine all ingredients in a mixing bowl.
- Refrigerate overnight then serve.
Ingredients
- 1 cup Contigo® black beans, drained and rinsed
- 1 cup West Creek® Corn, Yellow Kernels, drained and rinsed
- 3 tbsp Peak Fresh Produce® Cilantro, minced
- 1 Peak Fresh Produce® Pepper(s), Green Bell, small dice
- 1 Peak Fresh Produce® Pepper(s), Red Bell, small dice
- 1/4 cup Piancone® Oil, Olive, Extra Virgin
- 1/4 cup Ascend® Juice, Lemon
- 1/4 cup Roma Red wine Vinegar
- 1 Peak Fresh Produce® Pepper(s), Jalapeño, seeded and diced
- 1 tsp Magellan® sea salt
- 1 tsp Magellan® Black Pepper, ground
- 1 tsp West Creek® Honey
Piancone® Cilantro Lime Rice
Directions
- Fold ingredients together in a bowl then serve.
Ingredients
- 4 cups West Creek® parboiled white rice, cooked
- 2 cups Roma cilantro pesto
- 1/4 cup Ascend® Juice, Lime
Chef Lonnie Varisco - Corporate Executive Chef, Performance Foodservice.
