Carne Asada Burrito Recipe

Make the marinade

In a bowl combine 3 tbs olive oil, 3 tbs lime juice, 2 tbs orange juice, 1 tbs soy sauce, minced garlic, cumin, oregano, chili powder, chopped cilantro, 1 tsp kosher salt and 1/2 tsp black pepper. Whisk to combine.

Place the steak in a resealable plastic bag or shallow dish and pour the marinade over it, ensuring the steak is coated. Marinate in the refrigerator for at least 1 hour and up to 8 hours (longer yields more flavor).

Bring steak to room temperature 20–30 minutes before grilling. Preheat grill or heavy skillet to high heat (450–500°F / medium-high). Oil the grill grates or skillet lightly.

Remove steak from marinade, shake off excess, and place on the hot grill. Cook 3–5 minutes per side for medium-rare depending on thickness (internal temp ~130–135°F). For medium cook 5–7 minutes per side. Let steak rest 8–10 minutes after cooking.

Slice steak thinly against the grain into bite-size strips for burrito assembly.

Toss sliced onions and bell peppers with 1 tbs olive oil, 1/2 tsp salt and 1/4 tsp black pepper. Grill in a grill basket or on the preheated grill (or in a hot skillet) for 6–8 minutes, turning occasionally, until softened and slightly charred. Remove and keep warm.

Rinse 1 cup rice until water runs clear. In a small saucepan bring 1.75 cups water, 1 tbs oil (or butter) and 1/2 tsp salt to a boil. Add rice, stir once, reduce heat to low, cover and simmer 15–18 minutes until water is absorbed.

Remove rice from heat and let rest, covered, 5 minutes. Fluff with fork, stir in 1 tbs lime juice, 1 tsp lime zest and 1/4 cup chopped cilantro. Taste and adjust salt or lime as desired.

In a medium skillet cook diced bacon over medium heat until crisp, about 6–8 minutes. Remove most of the rendered fat, leaving about 1 tbs in the pan.

Add 1/2 chopped onion and cook in the reserved fat until translucent, 3–4 minutes. Add minced garlic and jalapeño and cook 30 seconds until fragrant.

Add drained pinto beans, diced tomato, 1/2 cup broth, 1/2 tsp cumin, 1/2 tsp salt and 1/4 tsp pepper. Simmer gently 6–8 minutes to meld flavors, mashing a few beans with the back of a spoon for creaminess.

Stir in chopped cilantro and cooked bacon pieces. Keep warm for assembly.

In a small saucepan over low heat combine softened cream cheese and 1/2 cup milk, stirring until smooth. Gradually add shredded Monterey Jack while stirring until fully melted and sauce is smooth. Stir in garlic powder, 1/4 tsp salt and crushed red pepper if using. Keep warm on lowest heat and stir occasionally; thin with a tablespoon or two of milk if too thick.

In a small bowl combine 1/2 cup parsley, 1/4 cup cilantro, minced garlic, 2 tbs red wine vinegar, 4 tbs olive oil, red pepper flakes, 1/2 tsp salt and 1/4 tsp pepper. Stir well and let sit at room temperature at least 10 minutes to allow flavors to marry. Taste and adjust salt or acidity.

Warm tortillas for pliability: place on a hot dry skillet 15–30 seconds per side or wrap in a damp towel and microwave 20–30 seconds. Keep warm under a towel.

To assemble each burrito: lay a warmed tortilla flat. In the center place about 1/2 cup cilantro-lime rice, 1/2 cup bacon charro beans, a generous handful (about 3–4 oz) of sliced carne asada, 1/4 cup grilled peppers & onions, 2 tbs romaine, 2 tbs pico de gallo, 1–2 tbs white queso, 1 tbs chimichurri, and sprinkle 2 tbs cotija cheese and a few cilantro leaves. Finish with a squeeze of lime if desired.

Fold bottom edge over filling, fold in sides, and roll tightly to form the burrito. If desired, toast seam-side down on a hot skillet with 1 tsp oil or cooking spray until golden and sealed, about 1–2 minutes per side.

Slice in half and serve with extra chimichurri, white queso and lime wedges on the side.