Ingredients:

  • 450g skirt steak, thinly sliced against the grain
  • 1 tbsp neutral avocado oil
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 2 cups Flamin' Hot Cheetos
  • 1 cup cooked cilantro lime rice, warmed
  • 1/4 cup nacho cheese sauce, warmed
  • 1/4 cup Mexican crema
  • 2 extra-large (12-inch) flour tortillas
  • 1 large avocado, sliced
  • 1/4 cup pickled jalapeños

Instructions:

  1. Dry the steak. Use paper towels to remove all surface moisture from the 450g of skirt steak. Note: This ensures the Maillard reaction occurs immediately.
  2. Season the meat. Toss the steak with 1 tbsp neutral oil, 1 tsp cumin, and 1 tsp smoked paprika.
  3. High heat sear. Heat your skillet until it's nearly smoking, then add steak in a single layer.
  4. Quick cook method. Sizzle for 2 minutes per side until deeply browned and slightly charred.
  5. Rest the meat. Move the steak to a plate for 3 minutes. Note: This allows fibers to relax and juices to redistribute.
  6. Warm the foundation. Heat your 12 inch flour tortillas for 15 seconds until pliable and soft.
  7. Layer the base. Spread 1 cup of cilantro lime rice in the center, followed by the steak.
  8. Add the creamy elements. Drizzle 1/4 cup nacho cheese and 1/4 cup crema over the protein.
  9. The crunch factor. Place 1 cup of Flamin' Hot Cheetos on top, followed by avocado and jalapeños.
  10. The final toast. Roll tightly, tucking in the sides, and place seam side down in the hot skillet for 1 minute until golden and sealed.