Carne Asada Burrito Recipe

Make the marinade

In a bowl or a sealable plastic bag combine orange juice, lime juice, olive oil, minced garlic, chopped cilantro, oregano, cumin, chili powder, kosher salt and black pepper. Whisk or shake to combine.

Marinate the steak

Place the steak in the bag or shallow dish and pour the marinade over it, turning to coat. Seal or cover and refrigerate for 30 minutes to 2 hours (30 minutes for quick flavor, up to 2 hours for more tender flavor). Do not exceed 4 hours for flank/skirt to avoid over-tenderizing from the citrus.

Cook the steak

Remove steak from fridge 20 minutes before cooking to come toward room temperature. Preheat a grill or heavy skillet to high heat. Lightly oil the grates or pan. Remove steak from marinade and pat dry with paper towels (reserve marinade to discard). Sear steak 3–5 minutes per side for medium-rare to medium depending on thickness, until an instant-read thermometer reads 130–140°F (54–60°C).

Rest and slice

Transfer steak to a cutting board, tent loosely with foil, and rest 5–10 minutes. Slice thinly across the grain into bite-size strips for burritos.

While steak marinates or cooks, rinse rice under cold water until water runs clear. In a small saucepan heat olive oil or butter over medium heat, add rice and toast stirring 1 minute. Add broth and salt, bring to a boil, then reduce heat to low, cover and simmer 15 minutes until liquid is absorbed. Remove from heat, keep covered 5 minutes, then fluff with fork. Stir in lime juice and chopped cilantro if using.

Heat 1 tsp olive oil in a small saucepan over medium heat. Add minced onion and sauté 2 minutes until softened. Add drained black beans, cumin, salt and pepper. Cook until warmed through, 3–5 minutes, mashing a few beans with the back of a spoon to slightly thicken. Keep warm.

Combine diced tomatoes, diced onion, chopped cilantro, minced jalapeño (if using), lime juice and salt in a bowl. Mix and taste, adjust salt or lime. Let sit 10 minutes for flavors to marry.

If using store-bought queso, warm according to package instructions and keep warm. For a quick homemade queso: melt 1 cup shredded jack cheese with 2–3 tbs milk over low heat, stirring until smooth; season with a pinch of salt and a few drops of lime if desired.

Warm tortillas one at a time in a dry skillet over medium heat 20–30 seconds per side or wrap in a damp towel and microwave 20–30 seconds to make pliable. Place warm tortilla on a flat surface.

Build the burrito: spread about 1/4 cup rice down the center of each tortilla, then 1/3 cup black beans, a generous handful (about 3–4 oz) of sliced carne asada, 1/4 cup shredded jack cheese, 2–3 tbs pico de gallo, 2 tbs shredded lettuce, and 2–3 tbs warmed queso. Squeeze a little lime over the filling if desired.

Fold the sides of the tortilla in, then roll tightly from the bottom to enclose the filling. If desired, place seam-side down on a hot skillet and press 1–2 minutes per side to seal and crisp the exterior.

Slice burrito in half and serve with additional pico, queso, and lime wedges.