ULTIMATE CHARCOAL STEAK & HASH BROWN BURRITO

ULTIMATE CHARCOAL STEAK & HASH BROWN BURRITO

A GIANT CRISPY BURRITO WITH CHARRED CHIPOTLE-CRUSTED STEAK, HASH BROWNS, OAXACA CHEESE AND SALSA VERDE.

Servings: 4 burritos

Prep Time: 30 minutes

Cook Time: 20 minutes

Total Time: 50 minutes

Ingredients

For the Chipotle-Crusted Steak

  • 1 large prime rib steak (tomahawk or ribeye), 1-1.5 kg
  • Olive oil
  • 1 tbsp kosher salt
  • 1 tbsp freshly cracked black pepper
  • 1 tbsp ground chipotle pepper

For the Hash Browns

  • 2 russet potatoes, peeled and diced into small cubes
  • 1 green bell pepper, diced small
  • 1 red bell pepper, diced small
  • 1 red onion, diced small
  • Olive oil
  • Salt
  • Pepper

For the Cilantro Poblano Crema

  • 1 poblano pepper, roasted and peeled
  • 1 cup sour cream
  • Small bunch cilantro
  • 1 garlic clove
  • Juice of 1 lime
  • 1 tsp Heartbeat x Laurent Salsa Verde
  • Pinch of salt

For Assembly

  • 4 XL flour tortillas
  • 2-3 cups Oaxaca cheese, shredded
  • Extra Salsa Verde
  • Lime wedges

Equipment

  • Charcoal grill
  • Cast iron skillet
  • Blender or food processor
  • Tongs
  • Cutting board & knife

Instructions

1. Season and Grill the Steak

  • In a small bowl, mix salt, pepper, and ground chipotle pepper.
  • Rub steak with olive oil, then coat generously in the chipotle spice crust.
  • Sear hard over direct charcoal heat, then finish indirect to medium-rare.
  • Rest 10 minutes.
  • Slice and dice into juicy medium-rare cubes.

2. Make the Hash Browns

  • Rinse diced potatoes until water runs clear.
  • Soak 15 minutes, drain, and pat dry.
  • Heat olive oil in a cast iron skillet.
  • Add potatoes and cook until crisping.
  • Add diced peppers and red onion, season with salt and pepper.
  • Cook until golden, crispy, and tender.

3. Make the Cilantro Poblano Crema

  • Blend poblano, sour cream, cilantro, garlic, lime and Salsa Verde.
  • Adjust seasoning.

4. Build the Burritos

  • Warm tortillas.
  • Add a layer of Oaxaca cheese.
  • Add hash brown mix.
  • Add diced chipotle-crusted steak.
  • Drizzle Salsa Verde and crema.
  • Add another layer of cheese.
  • Roll tightly.

5. Crisp the Burrito

  • Heat cast iron over medium-high.
  • Sear burrito on all sides until crispy and sealed.
  • Finish with a squeeze of lime.

By Laurent Dagenais

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