You can also make these with chicken, ham or roast pork.
Recipe information
Yield
Makes 4 servings
Ingredients
1 tablespoon olive oil
1 12-ounce piece flank steak
4 10-inch-diameter flour tortillas
1 1/2 cups (packed) grated Monterey Jack cheese
3/4 cup chopped seeded tomatoes
3/4 cup chopped pitted black olives
3/4 cup chopped fresh cilantro
3/4 cup purchased salsa
3/4 cup sour cream
1/2 cup chopped green onion
2 cups shredded lettuce
Preparation
Step 1
Heat olive oil in heavy large skillet over medium-high heat. Sprinkle steak with salt and pepper. Add to skillet and cook to desired doneness, about 4 minutes per side for medium-rare. Transfer steak to work surface. Thinly slice steak on deep diagonal across grain.
Step 2
Wipe skillet with paper towels and place over medium-high heat. Add 1 tortilla and cook until soft and heated through, about 30 seconds per side. Transfer to plate; cover with towel to keep warm. Repeat with remaining tortillas.
Step 3
Serve steak with warm tortillas and remaining ingredients, allowing diners to assemble burritos.
