Carne Asada Burrito
Savor the irresistible flavors of this Carne Asada Burrito, a hearty and authentic Mexican-inspired dish perfect for lunch or dinner. Tender, marinated flank steak—infused with zesty lime and orange juices, aromatic garlic, and a kick of jalapeño—is grilled to perfection, then thinly sliced to highlight its juicy, smoky goodness. Packed with layers of classic fillings like refried beans, fluffy rice, tangy pico de gallo, creamy guacamole, and melty shredded cheese, all wrapped in soft, buttery flour tortillas, this burrito is a meal unto itself. Whether enjoyed fresh off the grill or wrapped for an on-the-go feast, these burritos are a flavorful fusion of textures and tastes sure to satisfy. Perfect for Taco Tuesday, weekend barbecues, or any time you're craving the bold flavors of Mexican cuisine!
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Recipe Information
Ingredients
- 1.5 pounds flank steak
- 3 tablespoons olive oil
- 0.33 cup lime juice, freshly squeezed
- 0.25 cup orange juice, freshly squeezed
- 4 cloves garlic, minced
- 1 medium jalapeño, chopped
- 0.5 cup cilantro, chopped
- 1 teaspoon ground cumin
- 2 teaspoons salt
- 1 teaspoon black pepper
- 4 large flour tortillas
- 1 cup pico de gallo
- 1 cup guacamole
- 0.5 cup sour cream
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 cup refried beans
- 1 cup rice, cooked
- 1 tablespoon butter
Instructions
In a large mixing bowl, whisk together olive oil, lime juice, orange juice, garlic, jalapeño, cilantro, cumin, salt, and black pepper.
Place the flank steak in a shallow dish or a zip-top bag and pour the marinade over the steak. Ensure the steak is fully coated. Cover the dish or seal the bag, and refrigerate for at least 2 hours, or up to overnight for the best flavor.
Preheat a grill or grill pan over high heat. Remove the steak from the marinade and let it come to room temperature.
Grill the steak for 4-5 minutes per side, or until it reaches your desired doneness. Remove the steak from the grill and let it rest for 5-10 minutes.
While the steak is resting, warm the flour tortillas in a skillet over medium heat with a bit of butter until they’re pliable, about 30 seconds on each side.
Slice the steak thinly against the grain.
To assemble each burrito, lay a tortilla on a flat surface. Spread a thin layer of refried beans down the center of the tortilla. Add a portion of rice, followed by sliced carne asada steak.
Top with pico de gallo, guacamole, sour cream, and shredded cheese.
Fold in the sides of the tortilla, then roll it up tightly from bottom to top. Repeat with the remaining tortillas and ingredients.
Serve the burritos immediately, or wrap them in foil for easy transport and consumption on the go.
Nutrition Facts
Calories |
4548 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 288.5 g | 370% | |
| Saturated Fat | 100.2 g | 501% | |
| Polyunsaturated Fat | 10.2 g | ||
| Cholesterol | 830 mg | 277% | |
| Sodium | 12072 mg | 525% | |
| Total Carbohydrate | 241.7 g | 88% | |
| Dietary Fiber | 30.5 g | 109% | |
| Total Sugars | 26.7 g | ||
| Protein | 277.6 g | 555% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 1490 mg | 115% | |
| Iron | 35.3 mg | 196% | |
| Potassium | 5286 mg | 112% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
