A simple burrito that reminds me of a burrito I had in Phoenix with nice medium carne asada, homemade guac and pico.
Author: Gravel & Dine
Serves: 4
Ingredients
1 lb flank or skirt steak
Marinade:
2 cloves garlic, minced
½ jalapeno, minced
Cilantro, handful, minced
Lime, juice of
½ orange, juice of
1 T white vinegar
¼ c olive oil
Salt & pepper
Pico de gallo
2 Roma tomatoes, chopped
White onion, chopped – equal to tomato, about half a med onion
½ jalapeno, minced
Cilantro, minced
Squeeze of a lime
Salt
Guacamole
Onion, sautéed
Large flour tortillas
Instructions
Make the marinade for the steak by mixing together the garlic, jalapeno, cilantro, lime and orange juice, vinegar, olive oil and some salt and pepper. Put in a gallon Ziploc bag and add the steak. Marinade for 1-8 hours.
When it’s close to cooking time, stir together the pico ingredients.
To grill the steak, preheat your grill to high. Grill until medium about 130 degrees. For flank steak about 3 minutes per side and skirt steak 90 seconds the first side 60 seconds on the second side. It depends on the temp of your grill and the thickness of your steak.
Let the steak rest and then chop into bite sized pieces.
Warm the tortillas.
To build the burrito, spread a layer of guac, top with steak, onion and pico. Wrap tightly.
Optional: Toast in a medium hot pan on both sides – start seam side down. Or back on the grill. Until golden brown or light grill marks form.
Recipe by Gravel & Dine at https://gravelanddine.com/baja-style-carne-asada-burritos/