Carne Asada Burrito
In this amazing burrito you will find grilled marinated flank steak sliced against the grain so that this steak melts in your mouth and to add that zing we all love, we added a sweet pineapple salsa that has a spicy kick and unexpected pineapple crunch in every bite. We then added a roasted tomato and pepper salsa for a depth of smoky roasted flavors. All of this goodness is enveloped and cradled by a warm and soft grilled Tortilla. Enjoy!
Ingredients
Burrito
- 4 XL flour tortillas
- ¾ cup orange juice
- ½ cup lemon juice
- 1/3 cup lime juice
- 5 cloves of garlic (minced)
- 1 cup ponzu sauce
- 1 tablespoon jalapeno (finely chopped)
- 1 tablespoon cumin (ground)
- 1 tablespoon oregano fresh (finely chopped)
- 1 tablespoon chili powder
- ½ tablespoon garlic salt
- ½ tablespoons cracked pepper
- ½ cup olive oil
- 3 Lbs. flank steak
- Roasted Salsa as needed (
See our Salsa Recipe ) - Pico de Gallo as needed (
See our Pico De Gallo Recipe ) - Guacamole to as needed (
See our Guacamole Recipe )
Instructions
- Gather your ingredients
- Place all marinades ingredients (orange, lemon, and lime juices as well as garlic, ponzu, jalapeno, cumin, oregano, chili powder, garlic salt and pepper) in a bowl and mix well (excluding the steak)
- Place flank steak in a gallon Ziploc bag and then pour the marinade ingredients in the bag with the steak.
- Carefully squeeze out all the air and seal the Ziploc bag. (This will allow the marinades to get into every nook & cranny of the steak. The Steak should be completely submerged)
- Place the Ziplocked steak into a large bowl. (Just incase it leaks it will be a simple clean up) Refrigerate for about 2 hours. Do not exceed 4 hours because the citrus will start to cook the steak. (While this is marinating, make your Pico de Gallo, Salsa & Guacamole)
- Once the steak has had time to marinate. You will need to preheat your grill. This is a quick sear recipe so get that grill scorching hot. We preheat ours to roughly 650-700 degrees F.
- Once the grill is HOT. Remove the steak from the Ziploc and place it on the grill for 4 minutes and leave it alone. Then flip it for another 4 minutes. You want a char…No grey steaks here!!!. (Times may also vary depending on your grill)
- Once you have a nice charred steak. Remove it from the grill and let it stand for about 8 minutes before cutting into it. This will allow it to retain much of its juices.
- After it has had time to rest. Cut into thin strips and set into bowl.
- Warm Tortilla in microwave using damp towel. I usually place 3 and roll it up in towel for roughly 1 minute & 15 seconds.
- Cut up Aluminum Foil sheets to place tortilla in.
- On the tortilla. Place a roll of Carne Asada
- A roll of Pico de Gallo
- A roll of guacamole
- Slowly tuck the sides inward as you roll the burrito away from you.
- Once rolled, wrap the burrito in the aluminum foil to keep it warm or simply dig in. We like to pour our roasted salsa on each bit. We hope Enjoy!
