Asada Burrito
Asada Burrito
Ingredients
For the Carne Asada Marinade
- 1 carne asada steak, flank or skirt steak, cut into strips
- 1 lime, juiced, divided
- 1 orange, juiced
- 1 splash soy sauce
- 1 sprinkle garlic powder
- 1 sprinkle onion powder
- 1 sprinkle black pepper
- 1 sprinkle salt
For the Pico de Gallo
- 1 bunch cilantro, chopped
- 1/2 white onion, chopped
- 2 Roma tomatoes, diced
- 1 jalapeño, diced
- 1 serrano pepper, diced
For the Guacamole
- 1 avocado
- 1 pinch salt
- 1 splash lime juice
For Assembly
- 1 tablespoon oil, for cooking, as needed
- 4 large flour tortillas
- 1 cup shredded cheese, as needed
- 1 1/2 cups cooked beans, pinto or black beans, warmed
Instructions
- 1
Place the carne asada steak strips into a bowl. Squeeze the juice from half of the lime and the entire orange over the steak. Add a splash of soy sauce, then generously sprinkle with garlic powder, onion powder, black pepper, and salt. Mix thoroughly by hand to ensure all pieces are coated. Cover the bowl with plastic wrap and refrigerate to marinate for at least 30 minutes.
⏱️ 5 min
- 2
Finely chop the cilantro, white onion, Roma tomatoes, jalapeño, and serrano pepper. Combine all chopped ingredients in a bowl. Squeeze the juice from the remaining half lime over the mixture and mix thoroughly to combine. Set aside.
⏱️ 10 min
- 3
Cut the avocado in half, remove the pit, and scoop the flesh into a bowl. Mash the avocado with a fork until mostly smooth but still slightly chunky. Add a pinch of salt and a splash of lime juice. Mix well until thoroughly combined. Set aside.
⏱️ 5 min
- 4
Heat a pan (preferably cast iron) over medium-high heat. Add a small amount of oil to the hot pan. Place the marinated steak strips into the pan in a single layer. Cook the steak until it is browned and cooked through, flipping the strips as needed to ensure even cooking and some char, about 2-3 minutes per side. Once cooked, remove the steak from the pan and transfer it to a cutting board. Allow the steak to rest briefly, then slice it into smaller, bite-sized pieces suitable for a burrito.
⏱️ 10 min
- 5
Warm a large flour tortilla on a flat top or in a pan until it is soft and pliable. Spread a layer of the prepared guacamole onto the center of the warm tortilla. Add a generous portion of warmed cooked beans over the guacamole. Place a serving of the sliced carne asada on top of the beans. Sprinkle shredded cheese over the meat. Add a spoonful of the prepared pico de gallo.
⏱️ 3 min
- 6
Fold the sides of the tortilla inward, then roll it tightly from the bottom up to form a compact burrito. Place the assembled burrito seam-side down on the hot flat top or pan. Grill for a few minutes on each side until the tortilla is golden brown and slightly crispy, and the cheese inside is melted. Repeat the assembly and grilling process for any remaining burritos.
⏱️ 7 min
- 7
Cut each grilled burrito in half diagonally. Serve immediately and enjoy!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Asada Burrito
For the Carne Asada Marinade
- 1 carne asada steak, flank or skirt steak, cut into strips
- 1 lime, juiced, divided
- 1 orange, juiced
- 1 splash soy sauce
- 1 sprinkle garlic powder
- 1 sprinkle onion powder
- 1 sprinkle black pepper
- 1 sprinkle salt
For the Pico de Gallo
- 1 bunch cilantro, chopped
- 1/2 white onion, chopped
- 2 Roma tomatoes, diced
- 1 jalapeño, diced
- 1 serrano pepper, diced
For the Guacamole
- 1 avocado
- 1 pinch salt
- 1 splash lime juice
For Assembly
- 1 tablespoon oil, for cooking, as needed
- 4 large flour tortillas
- 1 cup shredded cheese, as needed
- 1 1/2 cups cooked beans, pinto or black beans, warmed
Instructions
- 1
Place the carne asada steak strips into a bowl. Squeeze the juice from half of the lime and the entire orange over the steak. Add a splash of soy sauce, then generously sprinkle with garlic powder, onion powder, black pepper, and salt. Mix thoroughly by hand to ensure all pieces are coated. Cover the bowl with plastic wrap and refrigerate to marinate for at least 30 minutes.
⏱️ 5 min - 2
Finely chop the cilantro, white onion, Roma tomatoes, jalapeño, and serrano pepper. Combine all chopped ingredients in a bowl. Squeeze the juice from the remaining half lime over the mixture and mix thoroughly to combine. Set aside.
⏱️ 10 min - 3
Cut the avocado in half, remove the pit, and scoop the flesh into a bowl. Mash the avocado with a fork until mostly smooth but still slightly chunky. Add a pinch of salt and a splash of lime juice. Mix well until thoroughly combined. Set aside.
⏱️ 5 min - 4
Heat a pan (preferably cast iron) over medium-high heat. Add a small amount of oil to the hot pan. Place the marinated steak strips into the pan in a single layer. Cook the steak until it is browned and cooked through, flipping the strips as needed to ensure even cooking and some char, about 2-3 minutes per side. Once cooked, remove the steak from the pan and transfer it to a cutting board. Allow the steak to rest briefly, then slice it into smaller, bite-sized pieces suitable for a burrito.
⏱️ 10 min - 5
Warm a large flour tortilla on a flat top or in a pan until it is soft and pliable. Spread a layer of the prepared guacamole onto the center of the warm tortilla. Add a generous portion of warmed cooked beans over the guacamole. Place a serving of the sliced carne asada on top of the beans. Sprinkle shredded cheese over the meat. Add a spoonful of the prepared pico de gallo.
⏱️ 3 min - 6
Fold the sides of the tortilla inward, then roll it tightly from the bottom up to form a compact burrito. Place the assembled burrito seam-side down on the hot flat top or pan. Grill for a few minutes on each side until the tortilla is golden brown and slightly crispy, and the cheese inside is melted. Repeat the assembly and grilling process for any remaining burritos.
⏱️ 7 min - 7
Cut each grilled burrito in half diagonally. Serve immediately and enjoy!
⏱️ 1 min