Carne Asada Burrito

Instructions

1. 1

   Marinate the Carne Asada

   • In a large bowl or zip-top bag, whisk together the olive oil, 4 tbsp lime juice, orange juice, soy sauce, minced garlic, ground cumin, chili powder, 1/4 cup of the chopped cilantro, 1 tsp salt, and black pepper.
   • Add the flank steak to the marinade, ensuring it's fully coated. Cover or seal the bag.
   • Refrigerate for at least 2 hours and up to 8 hours. Do not marinate longer, as the citrus will make the meat mushy.
2. 2

   Prepare Rice and Fresh Fillings

   • Cook 1 cup of rice with 2 cups of water and 1/4 tsp salt according to package directions. Once cooked, fluff with a fork and stir in 1 tbsp of lime juice and 2 tbsp of cilantro. Set aside.
   • For the pico de gallo, combine the diced tomatoes, white onion, minced jalapeño, the remaining cilantro, 2 tbsp of lime juice, and 1/4 tsp salt in a small bowl. Mix well.
   • For the guacamole, mash the avocados in a separate bowl. Stir in the remaining 1 tbsp of lime juice and a pinch of salt to taste.
   • Gently warm the drained and rinsed pinto beans in a small saucepan over low heat or in the microwave.
3. 3

   Grill the Steak

   • Preheat a grill to high heat (450-500°F or 230-260°C) or a large cast-iron skillet over high heat.
   • Remove the steak from the marinade, letting any excess drip off. Discard the used marinade.
   • Grill the steak for 4-6 minutes per side for a medium-rare finish, or until it reaches your desired doneness (135°F for medium-rare).
   • Transfer the cooked steak to a cutting board and let it rest for 10 minutes. This step is crucial for a juicy result.
4. 4

   Assemble the Burritos

   • After resting, slice the steak thinly against the grain.
   • Warm the flour tortillas one by one in a dry skillet for 30 seconds per side, or wrap in a damp paper towel and microwave for 20-30 seconds until soft and pliable.
   • Lay a warm tortilla flat. Layer the fillings in the center: start with about 1/2 cup cilantro-lime rice, then add a layer of pinto beans, a generous portion of sliced carne asada, a spoonful of pico de gallo, a dollop of guacamole, and a sprinkle of shredded cheese.
   • To roll, fold the left and right sides of the tortilla in over the filling. Then, holding the sides in, pull the bottom of the tortilla up and over the filling, rolling it away from you into a tight cylinder.
5. 5

   Sear and Serve (Optional but Recommended)

   • Heat a clean, dry skillet or griddle over medium-high heat.
   • Place the rolled burritos seam-side down in the hot skillet.
   • Cook for 1-2 minutes per side, until the exterior is golden brown and crispy. This helps seal the burrito.
   • Serve immediately while warm.