Entrée: Mexico – Burrito de carne asada (Grilled Beef Burrito)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 15 min

Additional 30 min

Total 1 hr

Ingredients

1 to 1 1 / 4 lb (450-570 g) flank or skirt steak
1 tbsp (15 ml) neutral oil, plus more for cooking
2 tbsp (30 ml) fresh lime juice
1 tbsp (15 ml) soy sauce or Worcestershire sauce
2 cloves garlic, minced
2 tsp chili powder
1 1 / 2 tsp ground cumin
1 tsp smoked paprika
1 tsp dried oregano
1 tsp kosher salt, plus more to taste
1 / 2 tsp black pepper, plus more to taste
4 large (10-12 inch) flour tortillas
3 cups (720 ml) cooked rice
1 (15 oz / 425 g) can black beans, drained and rinsed
1 1 / 2 cups (170 g) shredded cheese (Cheddar, Monterey Jack, or pepper Jack)
1 cup (240 ml) pico de gallo or salsa
1 cup (240 ml) guacamole or sliced avocado
1 / 2 cup (120 ml) sour cream
1 cup (30 g) shredded lettuce or chopped romaine
Pickled jalapenos, to taste (optional)
Hot sauce, to taste (optional)
Fresh cilantro and lime wedges, for serving

Instructions

1) Marinate the steak: In a bowl, whisk together 1 tbsp neutral oil, 2 tbsp lime juice, 1 tbsp soy or Worcestershire, minced garlic, 2 tsp chili powder, 1 tsp cumin, 1 tsp smoked paprika, 1 tsp dried oregano, 1 tsp kosher salt, and 1/2 tsp black pepper. Add the steak, coat well, and marinate 30 minutes at room temperature or up to 4 hours refrigerated.
2) Cook or warm the rice: If making fresh, cook 1.5 cups long-grain rice according to package directions to yield about 3 cups. For cilantro-lime rice, toss the hot rice with a handful of chopped cilantro, a squeeze of lime, a pinch of salt, and a drizzle of oil or a knob of butter.
3) Warm the beans: In a small skillet over medium heat, add the black beans with a splash of water, 1/2 tsp ground cumin, and a pinch of salt and pepper. Simmer 3-5 minutes until warmed and lightly seasoned; mash a few beans if you like a creamier texture.
4) Cook the steak: Heat a large cast-iron skillet or grill over high heat. Pat the steak dry, lightly oil the cooking surface, and sear 3-4 minutes per side for medium-rare (internal temp about 130-135 F), or to desired doneness.
5) Rest and slice: Transfer steak to a board and rest 5-10 minutes. Slice thinly against the grain; chop into bite-size pieces if preferred. Taste and season with a little salt and lime juice if needed.
6) Warm the tortillas: Heat tortillas in a dry skillet 15-30 seconds per side or wrap in foil and warm in a 325 F oven for 5-7 minutes until pliable.
7) Assemble each burrito: Lay a warm tortilla on a work surface. Add about 3/4 cup rice in a horizontal line slightly below center, 1/3 cup warm beans, a generous portion of sliced steak, then 1/3-1/2 cup shredded cheese. Top with salsa or pico, a spoon of guacamole, a dollop of sour cream, and a bit of shredded lettuce. Add pickled jalapenos and hot sauce if using.
8) Roll: Fold the sides in over the filling, then fold the bottom up and over. Tuck and roll tightly to form a sealed burrito.
9) Optional toast: Place burritos seam-side down in a lightly oiled skillet over medium heat 1-2 minutes per side to crisp and seal.
10) Serve: Cut in half if desired. Garnish with fresh cilantro and serve with extra lime wedges, salsa, and hot sauce.