Cassie’s Ruminations

Flat Iron Steak Burritos

We’re definitely in the mood for spicy and warm food these days. We’re due for yet another snow storm tomorrow! Tonight’s dinner was a flat iron steak rubbed with Mexican spices, broiled, sliced up, and served with black beans (just a can of beans with a dash of onion powder, a couple dashes of garlic powder, and a couple dashes of ground cumin) in tortillas. I just have to rave again about Tortillaland’s uncooked tortillas. They’re just so much better than the average grocery store tortilla, and it takes hardly any more time to cook them than it does to warm up the others.

Flat Iron Steak for Burritos
Serves 4

1 lb flat iron steak

2 tsp canola oil
1 tsp kosher salt
1 tbsp chili powder (I like Gebhardt)
1 tsp black pepper
2 tsp ground cumin
¼ tsp garlic powder
⅛ tsp onion powder

Preheat broiler to low broil setting if available and have a rack about 6 inches from the element. Combine all of the ingredients except the steak in a small bowl and stir to make a paste. Rub all over the steak. Broil for 15 minutes, then flip over and broil for another 12 minutes for a steak cooked to medium. Let rest for 10 minutes. Slice against the grain and serve with beans, tortillas, and any other desired burrito fixings.