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Gravel & Dine

Baja Style Carne Asada Burritos

A simple burrito that reminds me of a burrito I had in Phoenix with nice medium carne asada, homemade guac and pico.
Print Recipe
Prep Time 10 minutes
Cook Time 6 minutes
Total Time 16 minutes
Servings: 4
Ingredients Method

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

Method
 

  1. 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.
  2. When it’s close to cooking time, stir together the pico ingredients.
  3. 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.
  4. Let the steak rest and then chop into bite sized pieces.
  5. Warm the tortillas.
  6. To build the burrito, spread a layer of guac, top with steak, onion and pico. Wrap tightly.
  7. 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.