Carne Asada Burrito

Name: Carne Asada Burrito
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 4 servings
Cuisine: mexican_american
Ingredients: 600 g skirt steak (trimmed of excess fat); 4 tbsp orange juice (freshly squeezed); 3 tbsp lime juice (freshly squeezed); 4 pcs garlic (cloves, minced); 1 tsp cumin powder; 1 tsp dried oregano; 1 pinch salt (for marinade); 1 pinch black pepper (for marinade); 2 tbsp oil (for grilling and cooking rice); 1 cup basmati rice; 2 tbsp tomato paste; 1 pinch garlic powder (for rice); 1 pinch onion powder (for rice); 1 cup pinto beans (dried, soaked overnight and drained); 0.5 pcs onion (medium, finely chopped, for beans); 2 pcs tomato (medium, diced); 1 pcs jalapeno (seeded and minced); 3 tbsp coriander leaves (chopped); 4 pcs flour tortilla (burrito-size, 12-inch); 1 cup iceberg lettuce (shredded)

RATING

4.6/5(187)

TASTE SCORE

9/10

A warm, oversize flour tortilla stuffed with juicy, citrus-marinated grilled steak, seasoned Mexican rice, creamy refried beans, and fresh pico de gallo. Every bite delivers smoky char, bright lime, and hearty satisfaction.

PREP

30m

COOK

40m

SERVES

1 PIECE

937 cal

SERVINGS

METHOD · 7 STEPS

prep
Marinate the skirt steak.
1.In a bowl, combine orange juice, 3 tbsp lime juice, minced garlic, cumin powder, and dried oregano.
2.Season skirt steak with a pinch of salt and black pepper, then coat with the marinade.
3.Cover and refrigerate for at least 30 minutes, ideally 2-4 hours.
TIPDon't marinate longer than 8 hours — the citrus will break down the meat fibers too much.
prep
Cook the pinto beans.
1.Drain the soaked beans and add them to a pressure cooker with 3 cups of water and a pinch of salt.
2.Pressure cook for 15 minutes or until very tender. Let the pressure release naturally.
3.Drain most of the water, reserving a little for mashing. Mash beans with a fork or potato masher.
4.Sauté the chopped onion in a small pan until translucent, then stir into the mashed beans. Keep warm.
boil
Prepare the Mexican rice.
1.Rinse basmati rice until water runs clear and drain well.
2.Heat 1 tbsp oil in a saucepan. Add the rice and sauté for 2 minutes until lightly toasted.
3.Stir in tomato paste, garlic powder, onion powder, and a pinch of salt.
4.Add 2 cups of water, bring to a boil, then reduce to low heat.
5.Cover and simmer for 15 minutes. Remove from heat and let rest covered for 5 minutes. Fluff with a fork.
TIPDon't lift the lid while rice simmers — steam is essential for fluffy grains.
mix
Make the pico de gallo.
1.Combine diced tomato, finely diced onion, minced jalapeno, and chopped cilantro in a bowl.
2.Add 1 tbsp lime juice and a pinch of salt. Toss well and set aside.
TIPLet pico de gallo sit for 10 minutes — the flavors meld and deepen.
grill
Grill the carne asada.
1.Remove steak from marinade and pat dry with paper towels.
2.Brush a grill pan or outdoor grill with 1 tbsp oil and heat over high until smoking.
3.Grill steak for 3-4 minutes per side for medium-rare (internal temp 130-135°F).
4.Transfer to a cutting board and rest for 5 minutes, then slice against the grain into thin strips.
TIPHigh heat and a dry steak surface are critical for a crusty, charred exterior.
assemble
Warm the tortillas and assemble burritos.
1.Heat tortillas one by one in a dry skillet for 20-30 seconds per side until pliable.
2.Lay each tortilla flat. Spread a generous spoonful of refried beans down the center.
3.Top with Mexican rice, sliced carne asada, pico de gallo, and shredded lettuce.
4.Fold the sides in, then roll tightly from the bottom up into a sealed cylinder.
TIPDon't overfill — a packed burrito is hard to roll and will split. One cup total filling per tortilla is plenty.
serve
Serve the burritos immediately.
Slice each burrito in half on the bias and serve with extra lime wedges and hot sauce.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Pat the skirt steak dry before grilling to ensure a good sear and smoky char.
2
Slice the rested steak against the grain at a 45-degree angle for maximum tenderness.
3
Toast the rice in oil until it smells nutty—this prevents it from turning mushy.
4
Warm tortillas in a dry skillet until they blister slightly; this makes them pliable and prevents cracking.
5
Let the assembled burrito rest seam-side down for 1 minute so the heat seals the tortilla.
6
Make the pico de gallo first and let it sit while you cook; the salt draws out juices and deepens flavor.

RECIPE VARIATIONS

Adapt it for your goals.

low carb

Low-carb

Swap the flour tortilla for large lettuce wraps or a low-carb tortilla, and omit the rice. The steak, beans, and pico de gallo still deliver big flavor with fewer carbs.

vegetarian

Vegetarian

Replace the skirt steak with grilled portobello mushrooms or halloumi cheese, marinated in the same citrus mix. The hearty texture mimics carne asada.

spicy

Spicy

Add 2 minced chipotle peppers in adobo sauce to the marinade and a diced serrano pepper to the pico de gallo. This ramps up the heat without overwhelming the citrus notes.

HEALTH BENEFITS

Why this is on our healthy list.

✓

Rich in Iron

Skirt steak is a dense source of heme iron, which is easily absorbed and essential for oxygen transport in the blood.

✓

High in Plant Protein

The pinto beans provide a significant protein boost along with soluble fiber that supports digestion and stable blood sugar.

✓

Good Source of Vitamin C

Fresh lime juice, orange juice, and tomatoes in the pico de gallo deliver vitamin C, which aids immune function and enhances iron absorption from the steak.

QUESTIONS?