Rio Grande Beef Burritos - cooking recipe

Ingredients

8 ounces skirt steaks or 8 ounces flank steaks
1 large garlic clove, crushed
1/4 teaspoon ground cumin
2 1/2 tablespoons olive oil, divided
1 1/2 teaspoons fresh lime juice
1 large onion, thinly sliced
2 fresh anaheim chilies, roasted, peeled, seeded, cut into thin strips or 2 canned whole green chilies, seeded, cut into thin strips
1 (7 ounce) jar roasted red peppers, drained, cut into thin strips
1/2 cup whipping cream (I used half and half)
1 1/4 cups grated monterey jack cheese, divided
1/2 teaspoon dried oregano, crumbled
4 (8 inch) flour tortillas

Preparation

Preheat oven to 450\u00b0F.
Grease 9-inch square baking pan.
Rub both sides of steak with garlic and cumin, then with 1 1/2 teaspoons oil and lime juice. Let stand while preparing peppers.
Heat 1 tablespoon oil in heavy medium skillet over medium-high heat.
Add onion and cook until beginning to brown, stirring frequently, about 6 minutes.
Add chiles and peppers and stir until heated through.
Add cream, then 3/4 cup cheese and stir until mixture thickens, about 1 minute.
Add oregano. Season with salt and pepper.
Heat 1 tablespoon oil in heavy large skillet over high heat.
Season steak with salt and pepper. Cook until brown, about 1 1/2 minutes per side for very rare.
Transfer to work surface. Halve across width, then cut against grain into thin slices.
Hold 1 tortilla over gas burner on low or place on electric burner on low until heated through, about 15 seconds per side. Place tortilla on work surface. Spoon 1/4 cup pepper mixture down center of tortilla. Top with 1/4 of meat. Roll up tortilla, enclosing filling.
Arrange in baking pan, seam side down. Repeat with remaining tortillas, 3/4 cup pepper mixture, and remaining meat.
Spoon remaining pepper mixture over tortillas.
Sprinkle with 1/2 cup cheese.
Bake uncovered until cheese melts, 5 to 10 minutes.