Onglet steak and kidney bean burritos

Onglet steak and kidney bean burritos

Meat
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Preparation time
45min
Serving(s)
3

Makes 7 burritos

400
g onglet steak
1
red onion
1
small tin red kidney beans
grated cheese
7
large tortillas
For the marinade
300
ml good red wine
150
ml soy sauce
2
tbsp balsamic vinegar
3
tbsp brown sugar
1
tbsp garlic powder
100
ml olive oil
0,50
tbsp baking soda
black pepper

Peel and slice the onion. Combine all the marinade ingredients. Use a third of the mixture to marinate the onion and the remaining two thirds to marinate the meat at room temperature for 30 minutes.

Remove the meat, drain and wipe it dry. Place it on the barbecue grill. Drain the onion slices (keeping the marinade), put them in a barbecue vegetable basket and place it on the grill.

Heat the beans in a small pan for 5 minutes. Cook the meat for 5 minutes, turning it over halfway through. Cut the meat into small pieces. Remove the onions and put them back in the marinade.

Place some cheese on top of the fajitas and then add the pieces of meat and sliced onions, finishing off with the kidney beans. Roll up the fajitas by folding the ends inwards so that nothing falls out. Place the fajitas in the barbecue vegetable basket and grill for 2 to 3 minutes, turning them from time to time.

Enjoy!

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