Carne Asada Burrito

🥄 Ingredients

• ½ cup chopped cilantro
• ⅓ cup olive oil, (plus more for grilling)
• ¼ cup soy sauce
• ¼ cup orange juice ((about 1 orange))
• 2 tablespoons lime juice ((about 1 lime))
• 2 tablespoons white wine vinegar ((or apple cider vinegar))
• 4 cloves garlic, (minced)
• 1 jalapeño pepper, (seeded and minced)
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon dried Mexican oregano
• 1 teaspoon ancho chili powder
• 1 teaspoon kosher salt, (plus more for grilling)
• ¼ teaspoon freshly ground black pepper, (plus more for grilling)
• 2 pounds flank steak or skirt steak, (excess fat removed)
• 4 poblano peppers
• 4 extra-large flour tortillas ((or 5 large 10-inch flour tortillas))
• ¼ cup shredded cheese ((Monterey Jack, Oaxaca, or Chihuahua))
• ½ cup refried beans
• ½ cup pico de gallo, (plus more for serving)
• ¼ cup guacamole
• 2 tablespoons salted butter, (divided)

👨‍🍳 Instructions

1. 1

   In a medium bowl, whisk together all of the ingredients for the carne asada except for the steak. Place the steak in a large baking dish or Ziploc bag and pour the marinade on top. Turn the steak a few times until it's completely coated, and refrigerate for 2 to 4 hours. Do not marinate for longer than 8 hours because the meat will start to break down and get mushy.

2. 2

   Remove the steak from the marinade and discard any excess liquid. Pat the steak dry and drizzle with a little olive oil, just enough to coat each side. Season lightly with salt and black pepper on both sides.

3. 3

   Preheat the grill for direct heat grilling at high heat (450-500°F). Grill steaks with the lid closed for 4-8 minutes per side, depending on the thickness. Skirt steak will be closer to 4 minutes per side, and flank steak will be closer to 6-8 minutes per side.

4. 4

   Remove steaks and allow to rest for 5 minutes. Slice thinly against the grain and then chop into bite-size pieces. Set aside.

5. 5

   Roast the poblano peppers. Line a baking sheet with aluminum foil and arrange the poblano peppers in a single row. Broil the peppers in the oven for 5 minutes on each side until the skin is blackened and charred. Remove from the broiler and top with an additional piece of aluminum foil. Allow the poblanos to steam for 5 minutes to soften the skin.

6. 6

   Carefully peel back the charred skin using your hands or a butter knife, getting as much off as you can. Make a vertical slit down the middle of the pepper and scoop out the seeds and remove the stems. Slice into thin strips and set aside.

7. 7

   Assemble the burritos. Spread 2 tablespoons of refried beans in the middle of the tortilla. Top with a couple of slices of roasted poblano, 1 cup of the carne asada, 1 tablespoon of guacamole, 2 tablespoons of pico de gallo, and ¼ cup shredded cheese.

8. 8

   Fold the bottom edge of each tortilla up and over the filling. Then, fold in the sides and finish by rolling the tortilla up from the bottom.

9. 9

   Melt 1 tablespoon of butter in a large skillet over medium-high heat. Place 2 of the rolled burritos seam side down and toast for 1 minute on each side to seal them shut. Repeat with the remaining burritos and butter.

10. 10

    Serve immediately with more pico de gallo, and enjoy!

📊 Nutrition (per serving)

Nutritional values are estimates from the original source.