Flank Steak Burrito With Avocado Dip

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Flank Steak Burrito With Avocado Dip Ingredients

4 1/2 lb Flank steak	White pepper to taste
3 Bay leaves	4 oz Black or green olives,diced
1 md White onion, finely diced	16 Flour tortillas
1 ts Peppercorns	AVOCADO DIP:
2 qt Chicken broth	4 Avocados, peeled, pitted and
3 oz Olive oil	1 1/2 tb Lemon juice
3 md Red onions	1 1/2 tb Rice vinegar
1 11 oz. can jalapeno chilies,	1 tb Fresh cilantro, chopped
5 Cloves garlic, finely	1 md Red onion, finely chopped
12 oz Tomatoes, diced	1/2 bn Green onions, minced
2 tb Cumino seeds, crushed	Salt to taste
Salt to taste	White pepper to taste

Instructions for Flank Steak Burrito With Avocado Dip

Place flank steak in large 4 quart stock pot with bay leaf, white onion, peppercorns and broth. Bring to a quick boil and reduce to gentle simmer. Cook flank steak until tender. Add additional broth if needed. Remove from heat and cool. Cut flank steak into small julienne slices. Discard broth. In large non-stick skillet heat oil, add diced red onion, jalapeno and garlic. Saute until translucent. Add tomatoes, simmer gently over low heat for 10 minutes. Add cilantro and cumino seed. Combine thoroughly and add julienned flank steak. Add salt and white pepper to taste. Add olives. Heat thoroughly, and remove from heat. Fill equal amounts of flank steak filling into the flour tortillas. Fold into cylinder shape and serve with Avocado Dip. Avocado Dip: Combine all ingredients thoroughly, season and keep mixture chunky. Serve with burritos. Serves 8 Typed in MMFormat by cjhartlin@msn.com Source: Angus Beef Recipe Collection Posted to MM-Recipes Digest by "Cindy Hartlin" on Aug 18, 1998

Main Ingredient: BeefCuisine: Mexican

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