Chicago-Style Steak Burrito Recipe

Chicago-Style Steak Burrito

• Level: Intermediate
• Yield: 4 burritos
• Nutritional Information Per Serving (1 of 4 servings): Calories 770, Total Fat 48 g, Saturated Fat 20 g, Carbohydrates 44 g, Dietary Fiber 6 g, Sugar 10 g, Protein 45 g, Cholesterol 141 mg, Sodium 1107 mg
• Total Time: 1 hr 30 min (includes soaking)
• Active Time: 50 min

Discover the bold flavors of a true Chicago-style steak burritoimagine sinking your teeth into premium charred skirt steak, melty cheese, crisp toppings, and not one but two incredible salsas, all wrapped tight with no rice or beans to dilute the magic. This is the late-night legend I grew up craving in the Windy City. Fire up your grill and let's make burrito historyyou won't believe how easy it is to nail that crave-worthy crust at home!

Salsa Verde:

• 12 ounces large tomatillos (about 3), husks removed
• 3 garlic cloves, skin on
• 1 dried ancho chile
• 1 poblano chile
• 1 small yellow onion, unpeeled, quartered
• 1/4 cup fresh cilantro leaves
• 1 teaspoon agave syrup
• 1 Roma tomato, chopped
• Juice of 1 lime
• Kosher salt and freshly ground black pepper

Burrito:

• 1 pound outside skirt steak
• Mexican-style all-purpose seasoning like dried adobo, for sprinkling
• Oil for grilling
• 4 large flour tortillas
• Sour cream, shredded iceberg lettuce, diced beefsteak tomato, and very thinly sliced avocado for serving
• 2 cups shredded Chihuahua or Oaxacan cheese
• Store-bought fire-roasted red salsa for serving

Instructions:

1. For the salsa verde: Heat a large grill pan over medium-high heat. Add the tomatillos, garlic cloves, ancho chile, poblano chile, and onion. Char all sides until blackened in spots, then transfer to a cutting board. (Different items will char at different speeds based on size.)
2. Place the charred ancho chile in a small bowl and cover with hot water. Let soak for 8 to 10 minutes until softened. Remove stem and seeds, reserving soaking water to adjust salsa consistency if needed.
3. Peel skins from garlic and onion and remove seeds and stem from poblano chile.
4. Combine ancho chile, poblano, garlic, onion, tomatillos, cilantro, agave, tomato, and lime juice in a food processor and blend until mostly smooth. Season with salt and pepper to taste.
5. For the burrito: Rub the skirt steak with adobo seasoning. If possible, place steak on a wire rack inside a sheet pan and refrigerate overnight to develop an extra-charred crust.
6. Heat a grill or grill pan well-oiled on high heat.
7. Grill the steak until deeply charred, about 7 to 8 minutes per side. Rest on a plate for 10 to 30 minutes. Chop into small pieces, mixing in any resting juices. Adjust seasoning with extra adobo if needed.
8. Spread sour cream evenly across a tortilla from end to end. Layer shaved iceberg lettuce evenly over the sour cream, then add a layer of diced tomatoes, followed by thinly sliced avocado and a final layer of cheese.
9. Add a portion of chopped steak on top of the cheese, then roll up the burrito tightly.
10. Heat a flat griddle with a drizzle of oil over medium heat. Place the burrito seam side down and cook until two sides are slightly golden, repeating for the remaining burritos.
11. Serve these burritos with the fresh salsa verde and store-bought fire-roasted red salsa.