Instructions
Step 1: Marinate the Steak
In a large bowl or resealable plastic bag, combine lime juice, orange juice, olive oil, minced garlic, cilantro, cumin, chili powder, paprika, oregano, salt, pepper, and cayenne if using. Add steak and turn to coat completely. Refrigerate for at least 2 hours or up to 24 hours. The longer it marinates, the more flavorful it becomes.
Step 2: Make Pico de Gallo
While steak marinates, combine diced tomatoes, red onion, cilantro, jalapeño, and lime juice in a bowl. Season with salt to taste. Refrigerate until ready to use. This can be made up to 4 hours ahead.
Step 3: Prepare Guacamole
Cut avocados in half, remove pits, and scoop flesh into a bowl. Mash with a fork to desired consistency (chunky or smooth). Stir in lime juice, red onion, cilantro, jalapeño if using, salt, and pepper. Press plastic wrap directly onto surface to prevent browning. Refrigerate until ready to use.
Step 4: Grill the Carne Asada
Remove steak from marinade and pat dry with paper towels. Preheat grill or grill pan to high heat. Grill steak for 4-6 minutes per side for medium-rare to medium, or until it reaches your desired doneness. Internal temperature should be 130-135°F for medium-rare, 135-145°F for medium.
Step 5: Rest and Slice
Transfer grilled steak to a cutting board and let rest for 5-10 minutes. This allows juices to redistribute. Slice against the grain into thin strips or bite-sized pieces. This ensures tender, easy-to-eat meat.
Step 6: Warm the Tortillas
Heat a dry skillet or griddle over medium-high heat. Warm each flour tortilla for 30 seconds per side until pliable and slightly charred. This makes them easier to roll and adds flavor.
Step 7: Build the Burrito
Lay a warm tortilla flat on a clean surface. In the center, layer ingredients horizontally: Start with rice, then beans, followed by sliced carne asada, shredded cheese, pico de gallo, and a generous dollop of guacamole. Add sour cream and any additional toppings you desire.
Step 8: Fold the Burrito
Fold the bottom edge of the tortilla up over the filling. Fold in both sides tightly toward the center. Roll the burrito away from you, keeping everything tight and tucked. The key is pulling back slightly as you roll to keep it compact.
Step 9: Toast the Burrito (Optional)
For extra deliciousness, place the rolled burrito seam-side down on a hot griddle or skillet. Cook for 2-3 minutes per side until golden brown and crispy. This creates that signature grilled exterior and melts the cheese inside.
Step 10: Serve Immediately
Cut burrito in half diagonally if desired. Serve immediately while hot with extra salsa, hot sauce, lime wedges, and chips on the side.
Secrets to Perfect Carne Asada
Right Cut of Meat: Flank or skirt steak are ideal for carne asada. They’re flavorful, relatively affordable, and perfect for slicing.
Marinate Properly: The citrus and acid break down tough fibers, making the meat tender. Don’t skip this step.
High Heat Grilling: Sear the steak over high heat for caramelization and char while keeping the inside juicy.
Slice Against the Grain: This is crucial for tender meat. Look for the direction of the muscle fibers and cut perpendicular to them.
Don’t Overstuff: While tempting, overstuffing makes burritos impossible to wrap and eat.
Warm Tortillas: Cold tortillas crack and tear. Warm, pliable tortillas are essential for proper rolling.
Serving Suggestions
These carne asada burritos are a complete meal but can be served with Mexican street corn, tortilla chips with salsa and queso, or a simple side salad. For a burrito bowl option, skip the tortilla and serve all ingredients over rice in a bowl.
Make it a burrito bar for parties – set out all the components and let guests build their own. Provide various salsas, hot sauces, jalapeños, and toppings for customization.
Storage and Meal Prep
Store components separately in airtight containers. Cooked carne asada keeps for 3-4 days refrigerated. Pico de gallo lasts 2 days, guacamole 1 day (with plastic wrap pressed directly on surface). Assemble burritos fresh when ready to eat.
For meal prep, assemble burritos and wrap each tightly in foil. Refrigerate for up to 2 days or freeze for up to 1 month. Reheat from frozen in a 350°F oven for 30-40 minutes, or in microwave for 3-4 minutes.
Variations
California Burrito: Add french fries inside for an indulgent twist
Breakfast Burrito: Use carne asada with scrambled eggs, potatoes, and cheese
Surf and Turf: Add grilled shrimp alongside the carne asada
Wet Burrito: Smother with enchilada sauce and extra cheese, then bake
Burrito Bowl: Serve all ingredients over rice in a bowl without the tortilla
Chicken Version: Use marinated chicken breast or thighs instead of beef
Vegetarian: Replace meat with grilled portobello mushrooms or cauliflower
Spicy: Add chipotle peppers in adobo to the marinade and extra jalapeños
Loaded: Add queso, bacon, and crispy onion strings
Keto-Style: Use a low-carb tortilla or lettuce wrap and skip the rice and beans
This carne asada burrito delivers authentic Mexican flavors with tender, juicy beef and fresh, vibrant toppings in every bite!
