Burrito de Asado

Name: Burrito de Asado
Cook time: 60 min
Total time: 60 min
Yield: 4 servings
Ingredients: 800g Skirt Steak, or flank steak; 2 limes of Lime Juice, juiced; 60ml Orange Juice, from 1/2 orange (about 60 ml); 3 tbsp Vegetable Oil; 3 cloves of Garlic, minced; 1 Jalapeños, finely chopped; 1 tsp Ground Cumin; 1 tsp Dried Mexican Oregano, crumbled; 1 1/2 tsp Kosher Salt; 1/2 tsp Pepper (Black); 3 Roma Tomatoes, diced; 1/2 medium White Onion, finely diced; 1 Jalapeños, or serrano, minced; 1/4 cups Cilantro, chopped; 1 lime of Lime Juice, juiced; 1/2 tsp Salt; 3 Avocados, ripe; 1/4 medium White Onion, finely minced; 1 Jalapeños, minced; 2 tbsp Cilantro, chopped; 1 lime of Lime Juice, juiced; 1/2 tsp Salt; 4 large (10")s of Flour Tortilla, 25–30 cm (10–12 inch); Some Salsa Roja, optional, to taste

Burrito de Asado is a bright, tangy take on the classic beef burrito: tender, citrus-marinated skirt steak grilled to smoky perfection, folded into warm tortillas with fresh pico, creamy guacamole and a drizzle of salsa. Each bite balances zesty citrus, smoky char, and vibrant herbaceous flavors for a satisfying, street-food–style meal you can make at home.

Burrito de Asado is a bright, tangy take on the classic beef burrito: tender, citrus-marinated skirt steak grilled to smoky perfec... Show more

Health Grade

B+ · Healthy

Time

1 hr

Price

5,25 €

Calories

891 kcal

healthy

meal prep

high protein

low sugar

Method

Make the marinade

Pat the Skirt Steak dry and trim away any thick silver skin, then cut it into 2 or 3 large pieces if that makes it easier to handle. Juice 4 limes total to make enough Lime Juice for the marinade and toppings, and juice half an orange for the Orange Juice. Finely chop the Jalapeños and divide them into three small portions. Whisk one portion with the citrus juices, Vegetable Oil, minced Garlic, Ground Cumin, Dried Mexican Oregano, Kosher Salt, and Pepper (Black) in a bowl until the marinade looks smooth and fragrant.

Marinate the steak

Add the steak to the marinade and turn it a few times so every surface is coated. Cover it and refrigerate for 30 minutes. While it rests, make the pico de gallo and guacamole.

Mix the pico

Combine the diced Roma Tomato, about 0.5 medium finely diced White Onion, the second jalapeño portion, about 0.2 cup chopped Cilantro, the juice of 1 lime, and Salt in a bowl. Stir gently so the tomatoes stay a little chunky, then set the pico aside while you finish the steak.

Mash the guacamole

Scoop the flesh from the ripe Avocado into a bowl and mash it with a fork until it is as chunky or smooth as you like. Fold in about 0.2 medium finely minced onion, the third jalapeño portion, 2 tbsp chopped cilantro, the juice of 1 lime, and 0.5 tsp salt, then taste and adjust if needed.

Grill the steak

Lift the steak from the marinade and let the excess drip off; discard the leftover marinade. Heat a grill or grill pan over medium-high until it is very hot. Grill the steak for 4 minutes on the first side, flip, and grill for 4 minutes more for medium-rare, or a little longer if you want it more done. Transfer it to a cutting board and rest it for 10 minutes before slicing it thinly against the grain.

Assemble burritos

Warm the Flour Tortilla one at a time in a dry skillet for 20 to 30 seconds per side until soft and flexible. Fill each tortilla with sliced steak, spoon over the pico and guacamole, and finish with Salsa Roja if you want extra heat. Roll them up snugly, folding in the sides as you go, and serve right away.