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Grass-Fed Ribeye Steak Burrito
Dig into the deliciousness of this hefty burrito, which is absolutely loaded with perfectly seasoned, grass-fed ribeye steak, as well rice, refried beans, and a fresh pico de gallo. All that goodness is wrapped snugly in a warm flour tortilla, griddled to perfection, and served with a creamy avocado sauce to dip or drizzle on top.
Nutritional facts
Protein
45g
Carbs
95g
Calories
1050
Fat
54g
Ingredients
Grass Fed Rib Eye, Canned Pinto Beans, Canola and Olive Oil Blend, Red Onion, Plum Tomato, Black Pepper, Cilantro, Garlic, Onion, Jasmine Rice, Kosher Salt, Jalapeno Peppers, Red Sambal Chili Paste, Lime Juice, Lime, Avocado, Flour Tortilla
Reviews
Based on 0 reviews
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About John DeLucie
For much of the past two decades, John DeLucie has been one of New York City’s most popular chefs leading a number of restaurants like Bedford & Co, Ainslie, Empire Diner, The Lion, and The Waverly Inn.
Upon graduating from NYU, he eventually gave in to his natural culinary curiosity and began a tour of Europe’s great cuisine centers—France and Italy—where he sculpted his own cooking style, fusing modern cooking techniques with European craft. Upon returning to the States, Chef
DeLucie landed several jobs including chef de Cuisine at the venerable seafood restaurant Oceana.
Today, DeLucie’s style remains as distinctively simple as it is universally praised. His newest restaurant, Merchants Social, is in Hudson, NY.
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