Best Carne Asada Burritos Recipe

This recipe is a total game-changer because it combines the zesty flavors of orange and lime with the rich taste of perfectly grilled flank steak, creating a mouthwatering experience with every bite. Plus, building my own burrito with all my favorite toppings is like a delicious, customizable adventure that never gets old!

Prepare yourself to savor the Best Carne Asada Burritos, a recipe I hold dear for its unbelievably packed taste and robust flavors. Flank steak, tender and marinated to perfection, is the powerhouse ingredient.

Beef flank steak is marinated in, I kid you not, a 50/50 bath of orange and lime juice, soy sauce, and spices. In the Burrito, it is, of course, wrapped in a soft flour tortilla.

But let me tell you about the insides. There are serious guacamole and “pico de gallo” situations happening in there, not to mention the appearance of a surprising main character: shredded cheese.

Ingredients

Flank or skirt steak: High in protein, which is necessary for the growth of muscles.

Ounce for ounce, orange juice provides the sweetest, most splendidly citrusy flavor of any of the juices.

Lime juice: Supplies a tangy zest, amplifying tastes.

Soy sauce: A profound umami flavor and saltiness for a marinade.

Allium sativum: Augments the taste with a delicate and piquant heat.

Jalapeño: Contributes a moderate spiciness and zest to the marinade.

Cilantro: Freshness that carries the essence of herbal citrus notes.

Cumin, ground: Spice warm, earthy, and deep enhances depth of flavor.

Chili powder: Offers a warm spice and an intricate scent.

Ingredient Quantities

• 1 1/2 pounds flank or skirt steak
• 1/2 cup orange juice
• 1/4 cup fresh lime juice
• 1/4 cup soy sauce
• 4 cloves garlic, minced
• 1 jalapeño, seeded and minced
• 1/4 cup fresh cilantro, chopped
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 8 large flour tortillas
• 1 cup pico de gallo or salsa
• 1 cup guacamole
• 1 cup sour cream
• 1 cup shredded cheese (such as cheddar or Monterey Jack)
• 1 cup cooked rice (optional)
• 1 cup cooked beans (optional)

Instructions

1. In a large mixing bowl, combine the orange juice, lime juice, soy sauce, minced garlic, minced jalapeño, cilantro, cumin, chili powder, salt, and black pepper. Use these ingredients to make the marinade.

2. The flank or skirt steak should be placed in a shallow dish or a resealable plastic bag, and the marinade poured over it in such a way that it is evenly distributed. The bag should be sealed, or the dish covered, and the whole thing should be refrigerated for a period of time not less than 2 hours and not more than overnight.

3. Get your grill set up and preheated to high heat. Take the steak and the marinade you had it in and part ways—you’re no longer in need of the marinade, so go ahead and throw it out.

4. Cook the steak on the grill for approximately 4 to 6 minutes on each side, or until it attains your desired level of doneness. Allow the steak to rest for about 5 to 10 minutes before cutting into it.

5. Cut the steak into thin slices, going against the grain, for bites that are tender.

6. Eliminate any unnecessary words that don’t add to the meaning.

7. To construct the burritos, put a good amount of the sliced steak right in the middle of each tortilla.

8. Place pico de gallo or salsa, guacamole, sour cream, and shredded cheese atop the steak. Accompany the dish with cooked rice and beans, if you wish.

9. Tightly roll up the burrito from the bottom after you fold the sides of the tortilla over the filling.

10. With the remaining tortillas and filling, repeat the process. Enjoy warm, and savor your DIY carne asada burritos!

Equipment Needed

1. Large mixing bowl
2. Measuring cups
3. Measuring spoons
4. Knife
5. Cutting board
6. Garlic press (optional, for mincing garlic)
7. Shallow dish or resealable plastic bag
8. Grill
9. Grill tongs
10. Plate (for resting steak)
11. Aluminum foil (optional, for resting steak)
12. Serving dishes (for burrito assembly)
13. Spoon (for distributing fillings)

FAQ

• Can I use a different cut of beef?Certainly, sirloin and ribeye can be used, but flank or skirt steak is traditionally used for its flavor and texture.
• How long should I marinate the steak?Steak should sit in the marinade for a minimum of 2 hours. However, if you want the best flavor possible, allow the steak to soak overnight in the marinade.
• Can I make this recipe ahead of time?The marinade can be prepared and the steak can be marinated a day ahead; however, for optimal results, the steak should be grilled just prior to serving.
• What if I don’t have a grill?You can use a stovetop and a grill pan or heavy skillet to achieve results similar to grilling outdoors, if you lack a grill.
• Are the beans and rice necessary?Optional are beans and rice. They add texture and make the burritos heartier, but you can leave them out if you like.
• How do I prevent the tortillas from tearing?Before you put the burritos together, warm the tortillas. That will make them more flexible and less likely to rip.
• What kind of cheese works best?Cheddar or Monterey Jack cheese is a wonderful selection due to their melting characteristics, but you may select any cheese you like that melts well.

Substitutions and Variations

Flank or Skirt Steak: Use thinly sliced ribeye or sirloin steak in its place.
Pineapple Juice: Use instead of orange juice for a different kind of citrus flavor.
Tamari or coconut aminos make for a gluten-free substitute for soy sauce.
Jalapeño: If you want more heat, substitute serrano peppers. For less heat and a milder flavor, use green bell peppers.
Cilantro: If you want a milder herb flavor or dislike cilantro, use fresh parsley instead.

Pro Tips

1. Marinade Timing For optimal flavor infusion, marinate the steak for at least 4 hours. However, avoid exceeding 24 hours to prevent the meat from becoming mushy due to the acidity in the marinade.

2. Grill Marks For beautiful grill marks and even cooking, ensure your grill is preheated to high heat before placing the steak on it. Do not move the steak around on the grill; let it sit to create perfect searing.

3. Resting the Steak After grilling, let the steak rest uncovered for 5-10 minutes. This allows the juices to redistribute, ensuring the meat remains juicy when sliced.

4. Warming Tortillas Before assembling your burritos, warm the tortillas. You can do this on a dry skillet over medium heat for about 30 seconds on each side. Warm tortillas are more pliable and less likely to crack when rolling.

5. Cutting Against the Grain When slicing the steak, ensure you cut against the grain. This shortens the muscle fibers, making the meat more tender and easier to chew.