Steakhouse Burrito On The Santa Maria Grill! | Ballistic BBQ

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: creme fraiche

Greek yogurt reduces calories while maintaining creaminess

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: monterey jack

Reduced-fat cheese lowers calories while still providing flavor.

flour tortillas

🥗Healthier: whole wheat tortillas

💰Cheaper: corn tortillas

Whole wheat tortillas offer more fiber.

steak

🥗Healthier: chicken breast

💰Cheaper: ground beef

Chicken breast is leaner and more affordable.

Season two ribeye steaks with black garlic seasoning.

Chop potatoes into julienne strips, and chop onion and red bell pepper.

Slice jalapeños, leaving seeds and pith for heat.

Toss chopped vegetables with avocado oil and some of the black garlic seasoning.

Preheat the Santa Maria grill using mesquite lump charcoal and tan oak splits.

Place the seasoned vegetables on the grill and cook until softened and charred, about 10-15 minutes.

Cook the ribeye steaks on the grill until medium-rare, about 4-6 minutes per side.

Remove the steaks from the grill and let them rest for 10-15 minutes.

Slice the rested steak against the grain into thin strips.

Heat a flour tortilla on the grill to soften it, ensuring it doesn't get crispy.

Layer the sliced steak, grilled vegetables, and a red wine and beef broth reduction on the tortilla.

Fold the tortilla around the filling to create a burrito.

Toast the burrito on the grill for a short time to warm it through.

Cooking Techniques

Equipment Needed

Spice Level: