For the tomato salsa
2 medium ripe tomatoes, chopped
1 red pepper, deseeded and chopped
1 red chili, deseeded amd chopped
1 tsp chopped chives
small handful fresh coriander, chopped
For the steak filling
2 tbsp vegetable oil (or 40g/1½oz lard)
1 stick celery sliced
350g/12oz rump steak, chopped
1 tsp garlic infused oil
½ red chili, seeds removed, finely chopped
dash Worcestershire sauce
dash Tabasco sauce
pinch cayenne pepper
2 ready-made gluten free tortillas, warmed briefly in a hot dry pan
1 Little Gem lettuce, finely sliced
100g/3½oz rice, cooked according to packet instructions and drained
75g/2½oz lactose free cheddar cheese, grated
100ml/3½fl oz lactose/dairy free cream
Serves - 4
For the tomato salsa, mix the tomatoes, peppers, chili, chives and coriander in a bowl. Set aside.
For the steak filling, heat the oil in a pan and add the steak pieces to the pan with the garlic infused oil, celery and chili and stir fry for one minute.
Add a pinch of cayenne pepper and a dash of Worcestershire sauce and Tabasco sauce and cook for another minute, or until cooked to your liking, then remove from the heat.
To assemble the burrito, place the warmed gluten free tortillas on serving plates and divide the steak between them.
Top with salsa, lactose free cheese, lactose free cream and lettuce and fold to enclose the filling. Serve the burrito with rice.
Recipe adapted from: Good Food