Why would you frequent fast food Mexican joints when you can enjoy a freshly grilled sirloin burrito in the comfort of your home? To make it even better, the fine folks at Master Purveyors, specialists in fresh hanging wet and dry aged prime beef, have put together the following recipe that also features a fiery red chimichurri sauce.
SIRLOIN BURRITOS WITH RED CHIMICHURRI SAUCE
3 pounds Certified Angus Beef (r) 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
Iceberg lettuce, finely sliced
Optional toppings: warm pinto or black beans, sour cream, finely shredded cheddar or Monterey jack cheese, cooked corn, guacamole
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 beef 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.
Recipe Courtesy of Master Purveyors
About Master Purveyors:
Master Purveyors specializes in fresh hanging USDA prime beef, both wet and dry-aged. With dozens of different breeds of steer in the United States that receive a prime grade by the USDA, Master Purveyors only receives prime graded cattle with Angus or Hereford influence. These breeds are the best in the country. We use time-tested techniques passed down from generation to generation in our family, as well as a state of the art 1,600 square foot fully USDA inspected dry-aging room where 4,000 pieces of meat sit in the dark for three to four weeks in order to eventually develop a perfectly mature and succulent flavor.
In addition to beef, we are proud to offer our customers and partners in the United States and around the world the largest selection of high quality meat from fresh American lamb to fresh special-fed Nature Veal and fresh hormone and antibiotic free poultry.