Carne Asada Burrito Recipe

Make the marinade

In a medium bowl whisk together orange juice, lime juice, olive oil, soy sauce, minced garlic, ground cumin, dried oregano, chili powder, black pepper and 1 tsp salt until combined. Stir in chopped cilantro.

Marinate the steak

Place skirt steak in a shallow dish or large resealable bag. Pour the marinade over the steak, ensuring it is well coated. Refrigerate at least 1 hour, preferably 4 hours or up to overnight for best flavor.

Bring to room temperature

Remove steak from refrigerator 30 minutes before cooking to come closer to room temperature for even searing.

Sear and cook

Heat a heavy skillet or cast-iron pan over high heat until very hot. Add 1 tbs cooking oil and swirl. Remove steak from marinade (reserve marinade) and pat dry with paper towels. Sear steak 2-3 minutes per side until a deep brown crust forms. For medium-rare aim for internal temperature 130-135°F (54-57°C); adjust time if you prefer more done. If steak is very thick, sear sides for 30 seconds each. Transfer to a cutting board and tent loosely with foil; rest 8-10 minutes.

Optional quick glaze

While steak rests, you may pour the reserved marinade into the hot pan and simmer 2-3 minutes to reduce slightly (do not use if marinade touched raw steak unless boiled 3-4 minutes). Spoon a little over sliced steak when serving.

Slice the steak

Trim excess fat, then slice steak thinly across the grain into 1/4-inch strips for tender bites.

Rinse rice under cold water until water runs clear. Combine rice, 2 cups water and 1/4 tsp salt in a small saucepan. Bring to a boil, reduce to low, cover and simmer 15-18 minutes until water is absorbed. Remove from heat, let sit covered 5 minutes, then fluff with fork and stir in lime zest.

In a small saucepan warm drained black beans over medium heat with 1/2 tsp cumin and 1/4 tsp salt, stirring occasionally, 4-6 minutes until heated through. Mash lightly with the back of a spoon if you prefer a creamier texture.

Warm tortillas: heat a dry skillet over medium-high heat. Warm each flour tortilla 20-30 seconds per side until pliable and lightly charred in spots, or wrap stack in foil and heat in a 350°F (175°C) oven 8-10 minutes.

Melt cheese on steak (optional): If you prefer cheese melted over the steak, place sliced steak in skillet over medium-low, scatter shredded Monterey Jack and cheddar on top, cover briefly until cheese melts (about 1 minute).

Assemble burritos: Lay a warm tortilla on a work surface. In the center place about 1/4 cup cooked rice (if using), 1/4 cup warmed beans (if using), a generous portion of sliced carne asada (about 4 oz), spoon a little pico de gallo or diced tomatoes, a tablespoon of sour cream, 1/4 cup shredded lettuce, and a few pickled jalapeños if desired. Top with an additional sprinkle of cheese if you like.

Fold burrito: Fold the sides in toward the center, then fold the bottom edge up over the filling and roll tightly to enclose. Place seam-side down on the hot skillet and press gently for 20-30 seconds per side to seal and crisp the tortilla.

Serve: Slice burrito in half if desired, serve immediately with lime wedges and extra salsa or hot sauce on the side.