Recently I have been crowd sourcing my recipes from my friends on Facebook by creating polls asking them, “would you rather eat _________ or ________?” The polls usually tend to sway heavily in one direction over another until this past week….the poll was: Beef Chimichangas or Korean Grilled Steaks. With only 1 vote separating the winner from the loser, Beef Chimichangas won. I have to admit, I was kinda hoping it would, but I will definitely be making some Grilled Korean Steak ASAP (especially since I just learned about a local Korean Supermarket with all kinds of yummy goodies!)
I tested out a new marinade for this recipe, which literally consisted of chopped chipotle peppers in adobo sauce. You marinate your steaks in there for at least a few hours and then either grill them up or sear them over the stove!
But getting back to the chimichanga itself; a chimichanga is basically a deep fried burrito (whomever invented this, I applaud you). It’s such a versatile food because you can stuff anything into a chimichanga….. pulled chicken, beans, guacamole, salsa, cheese, shrimp…whatever you’re into… but tonight we went with steak!
You don’t have to use a super nice cut of steak like a filet mignon….I got a top sirloin (which of the 3 types of sirloin, is the most prized and most tender). I highly suggest grilling the steak if you have the ability because nothing beats the flavor of a grilled steak.
The Chimichangas also were stuffed with a homemade Salsa, Cilantro Lime Rice, Sliced Avocado, Shredded Lettuce and topped with some Sour Cream! The salsa is one of the best components of this dish, adding the perfect amount of acidity to cut the spiciness of the steak.
Pair these will my homemade Margaritas and you’ll feel like you’re on a tropical vacation to Mexico!
Chipotle Marinated Steak
Grilled Steak Marinated in Chipotle Peppers in Adobo Sauce
Tomato & Jalapeno Salsa
5 Ingredient delicious Salsa!
Cilantro Lime Rice
Tasty and easy Cilantro Lime Basmati Rice