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If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
Filet Caesar Burrito
...in your mind.
Filet Caesar Burrito

Filet Caesar Burrito

From Puesto in San Diego, this could easily become your new favorite burrito.

Makes 2 burritos

Ingredients

Burrito

  • 1 pound filet mignon steaks, about 1-inch thick

  • Kosher salt and black pepper

  • 1 tablespoon neutral oil
  • 1 large head romaine lettuce, chopped
  • 1/2 jalapeno, thinly sliced
  • 1/2 cup shaved Parmesan cheese

  • 1/3 cup toasted panko breadcrumbs

  • 2 large flour tortillas or wrap-style flatbreads
  • Crispy panko, see below

Dressing

  • 1/2 cup mayonnaise

  • 2 tablespoons grated Parmesan cheese

  • 1 tablespoon Dijon mustard

  • 1 tablespoon lemon juice

  • 1 teaspoon Worcestershire sauce

  • 1 small garlic clove, minced

  • 1-2 teaspoons anchovy paste

  • Black pepper to taste

Crispy Panko

  • 2 teaspoons butter

  • 1/2 cup panko
  • 2 tablespoons finely grated Parmesan

  • Pinch kosher salt


Directions

Burrito

  1. Pat the steaks dry, lightly oil and season generously with salt and pepper. Heat a grill over medium-high heat and sear steaks 3 to 4 minutes a side depending on thickness - you’re looking for medium-rare to medium, about 135 degrees. Let rest 5 to 10 minutes, then slice thinly.
  2. Mix all dressing ingredients in a bowl and refrigerate until needed. Taste and adjust with more lemon, pepper or Parmesan if needed
  3. In a large bowl, toss the romaine with enough dressing to lightly coat. Add the shaved Parmesan and toasted breadcrumbs and toss again.
  4. Warm the tortillas briefly so they bend without cracking. Layer on some of the dressing, the salad, some of the panko, the sliced filet, then finish with extra salad. Wrap tightly and slice in half

Crispy Panko

  1. Melt the butter in a skillet over medium heat. Addthe panko and cook, stirring often, until golden brown and crisp, 3 to 5minutes. Remove from the heat and stir in the Parmesan and a small pinch ofsalt. Let cool slightly before using so it stays crunchy.

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