Steak Burrito with Radish Slaw

Maker: Aaren Lisbeth Ross

Aaren is a farmer, cook, mother, and artist, who raises registered rare breed Dutch Belted dairy cattle in Floyd, Virginia at the aptly named Well Fed Farm. Aaren’s drool-worthy Instagram account is full of delicious food made from scratch with whatever is in season. Follow her as she explores new recipes and you’ll also get the inside scoop on farm life, raising kids and dogs, and the exploits of her quirky, smart, sassy dairy cows.

Instagram: @wellfedfarm

Facebook: Well Fed Farm, Floyd VA

A Note from Aaren…


Steak burritos with the most delicious radish salsa/slaw can be had in a flash…

Black beans in the Instant Pot, rice in the rice cooker, frying up some onions as the grill preheats… homegrown, pastured, and forage fed steaks on the fire, pulling a few things from the fridge and washing radishes, as the meat rests it’s time to put together the crunchy salsa (recipe below). Meat gets cut and basted with butter melted in the leftover fried onion oil, salt, and lime. Pile it all in a tortilla (add cheese, sour cream, guac, and/or tomato salsa as you wish) and roll ‘em up. Done and done!



Radish and Onion Salsa

  • 1 medium yellow onion

  • Olive Oil

  • 3-4 cloves of garlic

  • Salt

  • 1 lime

  • 1 small white onion

  • Bunch radishes

  • ½ cup fresh cilantro

  • Half a pinch of dried Mexican oregano

  • 3-6 Hot chiles (Serrano, Aji Amarillo, Lemon Drop or a mix)

  • ¼ cup red wine vinegar


Radish Slaw Burrito

  1. Peel and dice one medium onion (yellow) and add to a pan with a big glug of olive oil over med-high heat. Do not add any salt at this stage. Stir and fry the onion until dark golden brown, add several sliced cloves of garlic in the last minute or two. Remove from pan to a plate to cool. Season with salt and a squeeze of lime juice. (Reserve oil leftover in the pan for frying eggs later or to drizzle on steak etc)

  2. Meanwhile, peel and halve another small onion (white) and slice into thin half-moons. Rinse well in a colander under cold water, drain and set aside.

  3. Trim up a bunch of radishes and then slice into matchsticks. (Save radish tops to use in a salad or braise.)

  4. Finely chop half a cup of cilantro, seed and dice hot chiles according to your preference (one red Serrano, four Aji Amarillo, two Lemon Drop used here)

  5. Mix fried onion and garlic, raw onion, cilantro, oregano, radish, and chile with salt to taste, 1/4 cup red wine vinegar, and juice of half a lime. Toss well. Taste and add more salt or a touch more oil. Better if it sits 10 minutes before serving up.

And, don’t forget to drop some butter in the pan to baste the sliced steak!

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