Recipes & Techniques: Wagyu Burritos with Roasted Corn Salsa

Wagyu Burritos with Roasted Corn Salsa Serves 4 INGREDIENTS 2 lbs. Wagyu Skirt Steak, cut into 4 steaks 4 flour tortillas Creme fraiche, to serve Chili oil, to taste MARINADE 2 tablespoons lime juice Zest of one lime 1 tablespoon olive oil 2 cloves garlic, chopped 1 teaspoon ground cumin 2 tablespoons oregano leaves SALSA 2 ears of corn 2 ripe tomatoes, peeled and seeded 1 small Spanish onion, finely chopped 1 chile (jalapeno, Fresno, etc.), seeded and finely chopped 1 tablespoon lime juice 1 tablespoon olive oil 1/3 cup fresh cilantro leaves, finely chopped DIRECTIONS 1. Combine all marinade ingredients. Place beef in marinade and refrigerate overnight. 2. Preheat oven to 450°F. 3. Peel back the corn husk and remove the silky threads. Pull the husk back over the corn to cover and soak the ears in water for 20 minutes. Remove from water and roast in oven for one hour. 4. Remove the corn from the oven, remove husk and cut kernels from the cob. 5. Mix the corn kernels with remaining salsa ingredients together. 6. Remove steaks from marinade, pat dry with paper towels and cook in hot frying pan for 2 minutes each side. Remove the steaks from the pan and let them rest for five minutes. Slice each steak across the grain into strips. 7. Warm the tortillas briefly in the oven or in a heated, dry frying pan. Spread each tortilla with creme fraiche. Top with beef and salsa and drizzle with chili oil. Fold and serve. back to top

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