Grilled burrito with beef and prunes
1 serving
30 minutes
Grilled burrito with beef and prunes is an exquisite blend of Mexican traditions and unexpected flavor nuances. The origins of burrito trace back to Mexican street kitchens, where the filling wrapped in a wheat tortilla became a convenient and hearty meal for travelers. In this version, the classic recipe gains elegance from the juicy beef steak seared to a crispy crust and the sweet-tart prunes. Arugula adds a slight tanginess that complements the flavor, creating a balance between the tenderness of the meat and fruity richness. This dish is perfect for both a cozy family dinner and restaurant presentation—its rich aroma and textural variety leave an unforgettable impression. It is recommended to serve the burrito hot, immediately after grilling, to maintain its shape and enhance its flavor properties.
1
Soak the prunes in a separate container.
- Prunes: 15 g
2
In a regular skillet, lightly heat 1 tsp of olive oil. Rinse the beef steak, season with salt and pepper on both sides. Fry in the skillet for 7 minutes on each side. A crispy crust should form during this time.
- Extra virgin olive oil: 3 teaspoons
- Beef: 100 g
- Salt: pinch
- Ground black pepper: pinch
3
In a separate bowl, dress the arugula with 1 tsp of oil and 0.5 tsp of vinegar. Chop the prunes and add them to the salad. Mix well.
- Extra virgin olive oil: 3 teaspoons
- Wine vinegar: 0.5 teaspoon
- Rocket (arugula): 30 g
- Prunes: 15 g
4
Pat the cooked steak with a napkin to remove excess oil. Slice the meat into long pieces.
5
Place the salad in the middle of the flatbread. Evenly arrange slices of beef on top. Now fold the bottom end of the tortilla, then the sides of the flatbread alternately. Press them slightly to secure the shape. Leave the top edge open.
- Wheat (flour) tortillas: 1 piece
6
In a grill pan, lightly heat 1 tsp of oil. Cook the tortilla on both sides for about 3 minutes, starting with the front side to better hold its shape. Wipe off excess oil with a napkin and serve immediately.
- Extra virgin olive oil: 3 teaspoons
