Carne Asada Burrito
Servings: 4
Calories: 613kcal
Ingredients
For the Carne Asada:
- 1 pound Flank Steak or Skirt Steak excess fat removed
- ¼ cup Olive Oil
- ¼ cup Soy Sauce
- ¼ cup Orange Juice
- 1 lime juiced
- 2 Tablespoons Apple Cider Vinegar
- ¼ cup Cilantro chopped
- 2 teaspoon Chili Powder
- 1 teaspoon Cumin
- 1 teaspoon Kosher Salt
- ½ teaspoon Black Pepper
For the Burritos:
- 4 Burrito Size Flour Tortillas
- 1 cup Shredded Monterey Jack Cheese
- ½ cup Refried Beans
- 1 Large Avocado diced
- ½ cup Pico De Gallo
- ½ cup Cilantro chopped
Instructions
- In a large mixing bowl, whisk together all the carne asada ingredients except for the steak.
- Add the steak to the marinade and turn it a few times to make sure it’s completely covered with the marinard.
- Cover and refrigerate for 2-4 hours but no more than 8 hours.
- Preheat a grill over medium high heat. Remove the steak from the marinade and let the excess marinade drip off the steak.
- Place directly on the grill and cook with the lid closed on the grill for 4-8 minutes per side (depending on the thickness of the steak) until the steak reaches an internal temperature of 135-145 degrees F.
- Remove the steak from the grill and allow it to rest for 5-10 minutes. Slice the steak thinly against the grain and chop into bite size pieces.
- Assemble the burritos.
- Warm the tortilla but either microwaving them for 30 seconds or placing them on the grill to warm them for 30 seconds.
- Lay the tortillas out on a work surface.
- Spread the refried beans evenly onto the middle of each tortilla. Top evenly with the beef, pico de gallo, diced avocado, cilantro and shredded cheese.
- Fold the left and right edges inward toward the middle to seal the ends. Roll the tortilla around the ingredients in the center. Continue this process until all the burritos are formed.
- Then the burritos are ready to cut in half, serve and enjoy!
Notes
I like to use 12 inch size tortillas for this recipe. They are often called Burrito size tortillas.
Leftovers: Refrigerate all the ingredients separately in individual, sealed containers for up to 5 days.
Assemble the burritos right before serving. I love using flank steak or skirt steak in this recipe but sirloin steak or round steak will work as well.
You can easily omit any toppings you don’t want or add in your favorites to make this burrito your own.
Nutrition
Calories: 613kcal | Carbohydrates: 32g | Protein: 38g | Fat: 38g | Saturated Fat: 12g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 20g | Cholesterol: 93mg | Sodium: 2236mg | Potassium: 812mg | Fiber: 7g | Sugar: 7g | Vitamin A: 860IU | Vitamin C: 20mg | Calcium: 315mg | Iron: 5mg
