Carne Asada Burritos

5 from 1 vote

Make Carne Asada Burritos for a street-style flavor at home! Tender citrus-garlic marinated steak, melty cheese & zesty pico wrapped in a warm tortilla that cooks in about 15 minutes.

Prep Time2 15

Cook Time15

Allow to Rest10

Total Time2 40

Course: Main Course

Cuisine: Mexican

Servings:

Author: Carrie Barnard

Ingredients

For the Carne Asada:

1 pound Flank Steak or Skirt Steak excess fat removed
¼ cup Olive Oil
¼ cup Soy Sauce
¼ cup Orange Juice
2 cloves Garlic minced (or 2 teaspoon minced garlic)
2 teaspoon Chili Powder
1 teaspoon Cumin
1 teaspoon Ancho Chili Powder
1 teaspoon Kosher Salt
½ teaspoon Black Pepper

For the Burritos:

4 Burrito Size Flour Tortillas
1 cup Shredded Monterey Jack Cheese
½ cup Refried Beans
½ cup Pico De Gallo
½ cup Cilantro chopped
2 teaspoons Oil

Instructions

In a large mixing bowl, whisk together 1/4 cup olive oil, 1/4 cup of soy sauce, 1/4 cup orange juice, 2 cloves of garlic (minced) 2 teaspoon chili powder, 1 teaspoon cumin, 1 teaspoon ancho chili powder, 1 teaspoon kosher salt, 1/2 teaspoon black pepper. Leave out the steak.
Add 1 pound flank steak (or skirt steak) to the marinade and turn it a few times to make sure it’s completely covered with the marinade.
Cover and refrigerate for 2-4 hours but no more than 8 hours.
Preheat a grill over medium high heat. Remove the steak from the marinade and let the excess marinade drip off the steak.
Place directly on the grill and cook with the lid closed on the grill for 4-8 minutes per side (depending on the thickness of the steak) until the steak reaches an internal temperature of 135-145 degrees F.
Remove the steak from the grill and allow it to rest for 5-10 minutes. Slice the steak thinly against the grain and chop into bite size pieces.
Assemble the burritos. Lay the tortillas out on a work surface.
Spread the refried beans evenly onto the middle of each tortilla. Top evenly with the beef, pico de gallo, cilantro and shredded cheese.
Heat 2 teaspoons oil in a large skillet or over a griddle. Place the burritos, seam side down and cook for 1-2 minutes per each side until the burritos are sealed shut and browned slightly.
Serve immediately while warm and enjoy!

Video

Notes

I like to use 12 inch size tortillas for this recipe. They are often called Burrito size tortillas.

Leftovers: Refrigerate all the ingredients separately in individual, sealed containers for up to 5 days. Assemble the burritos right before serving.

I love using flank steak or skirt steak in this recipe but sirloin steak or round steak will work as well.

You can easily omit any toppings you don’t want or add in your favorites to make this burrito your own.

Nutrition