Steak Burritos

Juicy, delectable, in-your-face goodness of carne asada, cheese, rice, avocados, and salsa. Better than fast food, and better for you too.

Course Main, Snack

Cuisine Mexican

Prep Time 20

Cook Time 15

Total Time 35

Servings

Calories 638kcal

Author Imma

In a large bowl or sealable bag, combine soy sauce, garlic, pineapple juice, oregano, cumin, white pepper, and onion powder.
Add the skirt steak to the marinade, then add cilantro and mix well. Marinate for at least 2 hours or refrigerate until ready to cook. It can marinate in the refrigerator for up to 24 hours for optimum flavor.
Preheat grill to medium-high. When ready, drain the skirt steak and pat dry paper towels.
Brush and oil the grill grate. Place skirt steaks on the hot grate and grill for 3-4 minutes per side for medium or until the steak has a deeply browned crust. Cooking times might vary depending on the thickness of the steak.
You can also cook the skirt steak in a cast iron skillet.
Once done, remove it from heat, place it on a cutting board, and let it rest for about 10 minutes. Then slice thinly against the grain and make your burritos.

Heat your griddle or cast iron skillet on the stovetop until it starts smoking, and then add the tomatillos, jalapeno, onion, and garlic. Roast, turning occasionally, until they're blackened and blistered in spots, about 10 minutes.
Remove from heat and let the tomatillos, jalapeno, and onion cool enough to handle without burning your hands. Rub off the dark spots and blend the roasted tomatillos, jalapeno (carefully removing the seeds and pith), onion, garlic, cilantro, and lime juice in a blender or food processor until there are no big chunks. A slightly chunky sauce is fine. Add salt to taste and adjust lime juice to desired acidity.

Assemble your ingredients: the tortillas, grilled steak, chopped onion, shredded cheese, rice, guacamole, beans, cilantro, and salsa verde.
Place the tortillas on your work surface and divide the sliced grilled steak evenly along the middle of each tortilla. Layer the rest of the ingredients (careful not to overfill the tortillas).
Fold the bottoms in to cover the filling, then fold over the edges and roll them up tightly. You can either heat them in a cast iron skillet on medium heat until toasted or wrap them in foil and bake them at 350℉ (180℃) for 20 minutes.
To assemble, divide the steak among the tortillas and top with equal amounts of rice, cheese, guacamole, cilantro, pepper sauce, onions, beans, and rice. First, fold the tortilla in half, fold over the ends, then while holding the ends of the burrito, roll or flip it, and you have your steak burrito.

Pat the steak dry before grilling. It will sear much better and more evenly.
Adjust the heat level with less or more jalapenos. I start with half a jalapeno and work my way up.
Finely dice your onions and peppers for even flavor distribution.
Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.