Jul 13 2026
Restaurants›Social Cantina›Carne Asada Burrito Recipe

Carne Asada Burrito Recipe

Inspired by Social Cantina
Time1h
Serves4

marinated grilled steak, grilled peppers and onions, cilantro lime rice, cotija cheese, white queso, chimichurri served with romaine, pico de gallo, bacon charro beans

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Ingredients

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For the Carne Asada

For the Vegetables

For the Cilantro Lime Rice

For the Burrito Assembly

Method

For the Carne Asada

  1. 1

    Marinate the Steak

    In a bowl, mix olive oil, lime juice, minced garlic, cumin, chili powder, salt, and black pepper. Add the flank steak, ensuring it's well-coated. Cover and marinate in the refrigerator for at least 1 hour or overnight for best results.

  2. 2

    Grill the Steak

    Preheat your grill to medium-high heat. Remove the steak from the marinade and grill for about 6-8 minutes per side for medium-rare, or until desired doneness. Remove from the grill and let it rest for 5 minutes before slicing thinly against the grain.

For the Vegetables

  1. 3

    Prepare the Vegetables

    On the grill or in a skillet, grill the sliced bell peppers and onions until softened and slightly charred, about 5-7 minutes. Remove from heat and set aside.

For the Cilantro Lime Rice

  1. 4

    Cook the Rice

    In a saucepan, bring water to a boil. Add rice and salt, reduce heat to low, cover, and simmer for about 15-20 minutes until rice is tender and water is absorbed. Remove from heat and let it sit covered for 5 minutes.

  2. 5

    Mix in Lime and Cilantro

    Fluff the rice with a fork and stir in lime zest and chopped cilantro. Adjust seasoning if necessary and set aside.

For the Burrito Assembly

  1. 6

    Assemble the Burritos

    Lay a tortilla flat and layer with a portion of carne asada, grilled peppers and onions, cilantro lime rice, crumbled cotija cheese, white queso, chimichurri sauce, shredded romaine, and pico de gallo. Add a scoop of bacon charro beans on the side.

  2. 7

    Wrap the Burritos

    Fold in the sides of the tortilla and roll it up tightly from the bottom to the top. Repeat with remaining tortillas and ingredients.

  3. 8

    Serve

    Cut the burritos in half and serve with additional pico de gallo and chimichurri on the side.

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