Sizzling Through The Season-Week 3 San Francisco

The Giants welcome the San Francisco 49ers into MetLife Stadium today. The 0-2 Giants are looking to take advantage of the very banged up 49ers team. Unfortunately, the Giants will be playing the rest of the season without star running back Saquon Barkley. Even though its a huge piece missing from the Giants, the 49ers are playing very banged up as well. Some may think the Giants can steal a game vs the defending NFC Champions at home.

This week I made my take on a “Mission Burrito.” For those who doesn’t know what is a Mission Burrito, well basically it is a huge burrito were you put extra rice and beans along with any sort of toppings that you would like and you roll it up into a overstuffed burrito. The reason why they call it Mission is because it became popular in the 1960’s in a small district in San Francisco called Mission. A lot of Taqueria’s around the country imitate this style but don’t give it the proper credit.

Hopefully the Giants can “wrap” up a win against the 49ers. Enjoy the video and if you would like to tackle this dish, see recipes below.

Beer Marinated Skirt Steak


1 orange, thinly sliced with peel

1/2 onion, thinly sliced

4 garlic cloves, halved and smashed

2 1/4 pounds skirt steak

Kosher salt and fresh ground black pepper

1 cup light-colored beer (preferably lager style)

1/2 cup soy sauce

1 Tbsp. Worcestershire Sauce


  1. In a wide, shallow glass baking dish, scatter half of the orange slices, half of the onion slices and half of the garlic pieces on the bottom of the dish. Sprinkle the steak all over with salt and pepper and put in the dish on top of the orange and onion slices. Scatter the remaining orange, onion and garlic over the steak and pour in the beer and soy sauce. Cover with plastic wrap and marinate for 1 hour at room temperature or up to overnight in the refrigerator. 
  2. Prepare a barbeque on medium-high heat or preheat a broiler. Remove the meat from the marinade and discard the marinade. Grill the steak to desired oneness, about 4 minutes per side for medium-rare. Serve as desired.

Cilantro Lime Rice


1 cup extra long grain rice or basmati rice

1/2 lime, juice of

2 cups water

1 tsp salt

3 tbsp fresh chopped cilantro

3 tsp olive oil


  1. In a small heavy pot, add rice, water, 1 tsp oil and salt.
  2. Boil on high until most of the water evaporates. When the water just skims the top of the rice, reduce to low and cover about 20 minutes.
  3. Shut off flame and keep covered an additional 5 minute.
  4. In a medium bowl, combine chopped cilantro, lime juice, rice and remaining oil and toss until completely mixed.

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