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

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 15 min

Additional 30 min

Total 1 hr

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

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 (10 ml) chili powder
1 1 / 2 tsp (7.5 ml) ground cumin
1 tsp (5 ml) smoked paprika
1 tsp (5 ml) dried oregano
1 tsp (5 ml) kosher salt, plus more to taste
1 / 2 tsp (2.5 ml) black pepper, plus more to taste
4 large (10-12 inch (25 to 30 cm)) 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

Show original ingredient measurements

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

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1) Marinate the steak: In a bowl, whisk together 1 tbsp (15 ml) neutral oil, 2 tbsp (30 ml) lime juice, 1 tbsp (15 ml) soy or Worcestershire, minced garlic, 2 tsp (10 ml) chili powder, 1 tsp (5 ml) cumin, 1 tsp (5 ml) smoked paprika, 1 tsp (5 ml) dried oregano, 1 tsp (5 ml) kosher salt, and 1/2 tsp (2.5 ml) 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 (360 ml) long-grain rice according to package directions to yield about 3 cups (720 ml). 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 (2.5 ml) 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 (180 ml) rice in a horizontal line slightly below center, 1/3 cup (80 ml) warm beans, a generous portion of sliced steak, then 1/3-1/2 cup (80 to 120 ml) 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.

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.