Cuban Steak Burrito

with roasted sweet potatoes

$9.95 per serving

Prep & Cook Time: 30-40 min.

Cook Within: 6 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Milk, Wheat, Soy

A note about serious food allergies

This beefy burrito grabs its fantastic flavors from the classic Cuban dish, ropa vieja. The name translates to “old clothes,” but we aren't filling a burrito with your skinny jeans from 2005. Instead, spicy jalapeño and seasoned beef combine for a perfect “crop top from 1997” feel, warm and comforting with a hint of heat. Juicy tomatoes and cheese accessorize with aplomb, turning “old clothes” into something hip, hot, and brand new.

In Your Box (serves 2)

  • 1 Roma Tomato
  • 14 oz. Sweet Potato
  • 1 Jalapeño Pepper
  • 10 oz. Steak Strips
  • Info
    2 tsp. Beef Demi-Glace
  • 1 Tbsp. Chile and Cumin Rub
  • Info
    2 Large Flour Tortillas
  • Info
    2 oz. Shredded Cheddar-Jack Cheese
  • Info
    2 oz. Sour Cream
  • Nutrition (per serving)

  • Calories
    953
  • Carbohydrates
    96g
  • Fat
    41g
  • Protein
    48g
  • Sodium
    1717mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Large Non-Stick Pan
  • 1 Medium Non-Stick Pan

Before You Cook

  • Step 1 - Bake the Sweet Potatoes
    1

    Bake the Sweet Potatoes

    Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil. Quarter sweet potato and cut into ½" pieces. Add sweet potato pieces to hot pan in a single layer and cook undisturbed until lightly browned, 2-3 minutes. Transfer to prepared baking sheet and season with ¼ tsp. salt and a pinch of pepper. Spread into a single layer and roast in hot oven until tender, 12-15 minutes. Wipe pan clean and reserve. While sweet potato roasts, prepare ingredients.

  • Step 2 - Prepare Ingredients and Sear Steak Strips
    2

    Prepare Ingredients and Sear Steak Strips

    Core tomato and cut into ¼" dice. Stem jalapeño pepper, halve, seed, remove ribs, and mince. Be sure to wash hands, utensils, and cutting board after working with jalapeño. Pat steak strips dry, and season with a pinch of pepper. Return pan used to cook sweet potato to medium-high heat and add 1 tsp. olive oil. Add steak strips to hot pan and stir occasionally until no pink remains, 3-5 minutes. Remove steak strips to a plate. Reserve pan; no need to wipe clean.

  • Step 3 - Cook the Filling
    3

    Cook the Filling

    Return pan used to sear steak strips to medium-high heat and add 1 tsp. olive oil. Add jalapeño (to taste) to hot pan and stir often until lightly browned, 1-2 minutes. Add ¼ cup water, beef demi, steak strips, and seasoning rub. Stir occasionally until liquid is almost evaporated, 1-3 minutes. Remove from burner.

  • Step 4 - Make the Burritos
    4

    Make the Burritos

    Wrap tortillas in moist paper towel and microwave until pliable, 15 seconds. Alternately, wrap tortillas in foil and heat in a 375-degree oven until warm, 4-5 minutes. Place tortillas on a clean work surface. Place steak strips, cheese, and tomatoes in center of each tortilla. Fold sides of tortilla toward center, then roll bottom edge towards the top, enclosing sides tightly. Lay burrito on its seam. Repeat with second tortilla.

  • Step 5 - Finish the Dish
    5

    Finish the Dish

    Place a medium non-stick pan over medium heat. Place burritos in dry, hot pan, seam side down. Cook until browned, 1-2 minutes on two sides. Plate dish as pictured on front of card, serving sour cream on the side. Bon appétit!