Recipe(tried): Chi-Chi's Twice Grilled Barbecue Burritos (copycat recipe, serves 2)

CHI-CHI'S TWICE GRILLED BARBECUE BURRITOS

Menu Description: Grilled steak or chicken wrapped in a flour tortilla with cheese and sauteed vegetables. Then the burrito is basted with spicy barbecue sauce and grilled again. Served with Spanish Rice and Sweet Corn Cake."

1 pound sirloin steak
FOR THE MARINADE:
1/3 cup water
1/4 cup lime juice
1 large clove garlic, pressed or grated
2 tablespoons vegetable oil
2 teaspoons vinegar
2 teaspoons soy sauce
FOR THE BURRITOS:
1 red bell pepper, sliced
1 green bell pepper, sliced
1 Spanish onion, sliced
1/2 teaspoon liquid smoke
1/2 teaspoon chili powder
1/2 teaspoon cayenne pepper
1 teaspoon salt
1/4 teaspoon pepper
Dash of onion powder
2 tablespoons vegetable oil
2 (10-inch) flour tortillas
3 tablespoons Bullseye original barbecue sauce
FOR SERVING:
Spanish rice
Sweet Corn Cake (click here for recipe)

TO MARINATE THE BEEF:
Be sure the steak isn't too thick. If it's more than 1/2-inch thick, slice it thinner. Combine all of the ingredients for the marinade in a small bowl. Set aside 1/4 cup of the marinade and store it in a sealed container in the fridge until you need it. Marinate the steak in the refrigerator in the remaining marinade for several hours. Overnight is best.

WHEN READY TO COOK:
Grill the steak on a hot barbecue or preheated stovetop grill for 4 to 5 minutes per side or until done. Cook less for a rarer steak, longer if you want it well done!

While the steak grills, saute the peppers and onion in 1 tablespoon of vegetable oil over high heat. When the vegetables are tender, add the 1/4 cup of marinade you set aside. Continue sauteeing the vegetables until they brown.

When the steak is done, slice it into long strips that are no more than 1/2 inch thick and 1/2 inch wide. Keep the grill on.

Lay the tortillas in a hot pan over low heat to make them warm and pliable. Turn them as they heat up. It should only take a few seconds to get the tortillas warm enough to bend without cracking.

TO MAKE THE BURRITOS:
Lay each warm tortilla on a clean surface and fill each one with equal portions of grilled steak. Position the steak near the bottom edge of the burrito with about a 1-inch "margin." Take half of the sauced peppers and onions and split it between the two burritos, laying it on the steak. Roll the burrito by folding the bottom up and over the filling. Fold in the sides, and then roll the filling up over twice, being careful to make a neat little package. Rub 1 teaspoon of vegetable oil over the entire surface of each burrito.

Put the burritos, seam side down, back on your barbecue grill set on medium heat for 1 to 2 minutes. When the bottom of the burrito begins to char, turn the burritos over. By now the tortilla should be stiff and crunchy making it easy to roll the burrito over without the filling falling out. Grill the tops of the burritos for 1 to 2 minutes more, or until the surface begins to char.

TO SERVE:
Transfer the burritos from the grill to two serving plates with the seam side down. Coat the top of each burrito with 1 to 1 1/2 tablespoons of barbecue sauce. Split the remaining peppers and onions and spread them over the top of the two burritos. Serve with Spanish Rice and Sweet Corn Cake.

Makes 2 servings, as an entree
Adapted from source: Top Secret Restaurant Recipes: Creating Kitchen Clones from America's Favorite Chain Restaurants by Todd Wilbur