Steak Burrito Shooter



Steak Burrito Shooter

Of the almost infinite possibilities suggested by the technique of putting something between two chunks of bread, this Edwardian classic is potentially the best. A really full, really flat sandwich that you can wrap up, pop in your sack and crack into under a shady tree in the park during a heatwave. Cor. Yum.

There are many variations of this ‘sandwich’, so tinkering with different recipes is encouraged. This particular recipe (below) is for those days when you’re out of tortilla wraps, but have everything else that you need for your mexican/spanish picnic. You also happen to have a round, French boule kicking about. Fill it, squash it, bake it, eat it.

What You’ll Need:

  • 1 round french boule
  • 3 thin-cut minute steaks
  • 1 white onion, sliced into thick-ish half moons
  • Mixed peppers, sliced into quarters and de-seeded
  • Taco/Fajita seasoning
  • Cheddar cheese, grated
  • Long grain rice, a handful, cooked
  • Brined, sliced jalepenos, drained
  • Oil
  • Salt

How You Make It:

  1. Char your onions and peppers seperately in a griddle pan, seasoning with salt as you go. Set aside.
  2. Slice the top of your boule and scoop out the insides, reserving the lid. Coat your steaks with seasoning and a little oil, rub all over, then fry in a hot pan, flipping half way through, until charred but still tender. Set aside to rest.
  3. Place your steaks in the bottom of your hollowed boule. Add your onions and enough peppers to make a nice layer. Top with some rice, press down, throw on some jalepenos then lots of cheddar. Top with your lid, wrap in foil then weigh down with lots of heavy things for about half an hour.
  4. Unwrap and bake for 20 minutes at 190ºC/370ºF.
  5. Leave to cool, divide into 4 and take to the park!

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