Southwestern Flank Steak Burrito

Yummm!  This recipe is so delicious.  I have been trying to spend more time in our cute little kitchen, and this past Sunday I made this for dinner.  Aaron and I loved it.

1.  In a small, combine 3 tbsp of lime juice, 1 1/2 tsp vegetable oil, 3 crushed garlic cloves, 3 tsp chili powder, 3 tsp of ground cumin, and 1 tsp of salt.  Rub mixture all over 1 lb. of thinly sliced flank steak.  Wrap and refrigerate overnight, or as long as you have the time to.

2.  Heat a small amount of oil in a pan and add the steak.  Flank steaks taste best served pink in the middle; if cooked too long, they get tough.  Remove from pan and allow meat to rest for 5 minutes.

3.  Heat a small amount of oil in a pan to the skillet; stir-fry one large sliced red pepper and one large onion thinly sliced until tender-crisp.

4.  To serve, place steak and veggies on a tortilla (we used wheat tortillas) and wrap into a burrito.  You may also add yummy things like rice, beans, salsa, cilantro, sour cream, and avocado.

If you are not a meat eater, simply skip the steak and make a rice bowl.

Enjoy!