Steak and Potato Burrito

Ingredients

• 1 lb skirt steak
• 1½ lb potatoes
• 4 large flour tortillas
• ½ red onion
• ¼ cup cilantro (optional)
• 1 lime
• 1 avocado (optional)
• ½ cup salsa (optional)
• ¼ cup sour cream (optional)
• 1 cup cheddar cheese (optional)
• 2 tbsp vegetable oil
• 1 tsp cumin
• 1 tsp chili powder
• ½ tsp garlic powder
• ½ tsp salt
• ¼ tsp black pepper

Steps

1. Dice potatoes into 1/2-inch cubes. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add potatoes and cook, stirring occasionally, until tender and crispy, about 15-20 minutes. Season with salt and pepper.
2. While potatoes cook, slice steak against the grain into thin strips. In a bowl, toss steak with cumin, chili powder, garlic powder, salt, and pepper.
3. Remove potatoes from skillet and set aside. Add remaining 1 tablespoon oil to the same skillet. Increase heat to high and sear steak in batches until browned and cooked to your desired doneness, about 2-3 minutes per side. Remove from skillet.
4. Warm tortillas according to package directions. Dice red onion and chop cilantro.
5. To assemble burritos, lay out a warm tortilla. Fill with a portion of steak, potatoes, red onion, and cilantro. Add optional avocado, salsa, sour cream, or cheese.
6. Fold in the sides of the tortilla, then roll tightly from the bottom to create a sealed burrito. Slice lime into wedges for serving.