Carne Asada Burrito Recipe

Make the marinade

In a bowl or resealable bag combine lime juice, orange juice, olive oil, soy sauce, minced garlic, cumin, oregano, chili powder, black pepper and kosher salt. Whisk until combined, then stir in chopped cilantro and optional sliced jalapeño.

Marinate the steak

Place the steak in the bag or shallow dish and pour the marinade over it, ensuring the meat is well coated. Seal or cover and refrigerate for at least 1 hour and up to 6 hours (maximum 8 hours). Turn halfway through if possible.

Cook the steak

Remove steak from refrigerator 20–30 minutes before cooking to come toward room temperature. Preheat a grill or heavy skillet (cast-iron) over high heat until very hot. Lightly oil the grill grates or pan. Remove steak from marinade and shake off excess. Grill or sear 3–5 minutes per side for medium-rare (time depends on thickness). Internal temp should reach about 130–135°F (54–57°C) for medium-rare. Adjust longer for desired doneness. Let steak rest 5–10 minutes tented in foil.

Slice the steak

Against the grain, thinly slice the steak into strips about 1/4-inch thick. Keep warm.

While steak marinates or cooks, prepare the rice. Rinse rice under cold water until water runs clear. In a small saucepan, melt butter or heat oil over medium heat, add rinsed rice and toast 1–2 minutes, stirring. Add water and salt, bring to a boil, then reduce to low, cover and simmer 15 minutes or until water is absorbed. Remove from heat and let stand covered 5 minutes. Fluff with fork, then stir in lime zest and chopped cilantro.

Heat a small skillet over medium heat with olive oil. Add minced garlic and cook 30 seconds until fragrant (don’t brown). Add drained black beans, cumin and salt. Warm, gently mashing some beans with the back of a spoon for texture, about 3–4 minutes. Keep warm.

Warm tortillas: Heat a dry skillet over medium-high heat. Lightly brush each tortilla with a bit of cooking oil or spray and warm 20–30 seconds per side until pliable and lightly browned. Keep wrapped in a clean towel to stay warm.

Assemble burritos: Lay one warm tortilla on a flat surface. In the center, layer about 1/4 cup cooked cilantro-lime rice, 1/4 cup warmed black beans, a generous 3–4 oz sliced carne asada (about 1/4 of the cooked steak), 1/4 cup shredded cheese, 2 tablespoons pico de gallo, 2 tablespoons sour cream, 2 tablespoons guacamole, and a handful of shredded lettuce. Add hot sauce or salsa to taste and a squeeze of lime if desired.

Fold burrito: Fold the sides of the tortilla slightly over the filling, then fold the bottom up over the filling and roll tightly toward the top, tucking in as you go to form a sealed burrito. Place seam-side down.

Finish (optional): For a crisp exterior, heat a skillet over medium heat with a little oil or nonstick spray. Place burrito seam-side down and cook 1–2 minutes per side until golden and sealed, pressing gently with a spatula.

Serve: Cut in half if desired and serve immediately with lime wedges, extra salsa, and any remaining toppings.