La Banderita Surf & Turf Burrito | Justine Schofield Recipe

Ingredients

• 1 kg T-Bone (Fiorentina steak which is 5cm thick)
• 8 prawns peeled and deveined
• 4 La Banderita Burrito Grande Tortillas
• Shredded white cabbage, to serve
• 4 tsp. sour cream
• Salt and pepper
• 1/2 bunch coriander, mint and parsley, stalks included
• 1 long red chilli, finely chopped
• 1 clove garlic, minced on a fine grater
• 1 salad onion, finely chopped (white bulb with spring-like green tops)
• 1 tsp. dried oregano
• Zest and juice of 1 lime
• 1 tbs. red wine vinegar
• 1/3 cup extra virgin olive oil plus extra for steak