Carne Asada Burrito

Ingredients

• 1.5 lb Skirt Steak (cut into 1‑inch strips)
• 1/4 cup Fresh Lime Juice (about 2 limes, freshly squeezed)
• 1/4 cup Fresh Orange Juice (freshly squeezed)
• 1 tsp Dried Oregano (prefer Mexican oregano if available)
• 1 tsp Salt (hefty pinch for marinating and seasoning vegetables)
• 2 tbsp Olive Oil (for tossing vegetables)
• 1 medium Onion (sliced for roasting and diced for rice)
• 1 whole Jalapeño (sliced, seeds removed for less heat if desired)
• 2 medium Tomato (diced for roasting)
• 1 cup Short‑Grain Rice (uncooked, rinsed)
• 1/2 cup Tomato Sauce (plain or seasoned)
• 1 piece Chicken Bouillon Cube (crumbled into rice water)
• 1.5 cup Water (for cooking rice)
• 1/4 cup Fresh Cilantro (chopped, divided (some for salsa, some for garnish))
• 4 pieces Large Flour Tortillas (10‑inch, warmed before filling)
• 1 cup Shredded Mexican Blend Cheese (cheddar, Monterey Jack, or similar; grated)
• 1 cup Cooked Pinto Beans (drained and rinsed if canned)
• 1 tbsp Oil for Searing Beef (high‑smoke‑point oil such as canola or grapeseed)

Instructions

1. Marinate the Steak

   In a mixing bowl combine the skirt steak strips with lime juice, orange juice, dried oregano, and a pinch of salt. Toss to coat evenly and let sit for 15 minutes.

   Time: PT15M

2. Prepare the Roasting Vegetables

   Slice the onion, jalapeño, and dice the tomatoes. Place them in a large baking dish, drizzle with olive oil, sprinkle with a pinch of salt, and toss to coat.

   Time: PT10M

3. Roast the Vegetables

   Roast the seasoned vegetables in a pre‑heated oven at 400°F until softened and lightly charred, about 20 minutes.

   Time: PT20M

   Temperature: 400°F

4. Cook the Cilantro Lime Rice

   In a small saucepan heat a drizzle of oil over medium heat, sauté a portion of the diced onion for 2 minutes. Add the short‑grain rice and toast for 1 minute. Stir in tomato sauce, water, crumbled chicken bouillon, and a pinch of salt. Bring to a boil, then reduce heat, cover, and simmer for 45 minutes until the rice is tender.

   Time: PT45M

5. Blend Roasted Veggies into Salsa

   Transfer the roasted vegetables (including any juices) to a blender, add half of the chopped cilantro, and blend until smooth. Adjust salt to taste.

   Time: PT5M

6. Sear the Steak

   Heat a skillet or grill pan over high heat, add oil, and sear the marinated steak strips for about 3‑4 minutes per side until nicely browned but still pink inside. Remove from heat and chop into bite‑size pieces.

   Time: PT8M

   Temperature: high

7. Warm the Tortillas

   Place each flour tortilla in a dry skillet over medium heat for 20‑30 seconds per side until pliable.

   Time: PT2M

   Temperature: medium

8. Assemble the Burritos

   Lay a warm tortilla flat, sprinkle a layer of shredded cheese, add a scoop of cilantro lime rice, a spoonful of pinto beans, chopped steak, roasted‑veg salsa, fresh cilantro, and a few extra onion slices. Fold the sides and roll tightly.

   Time: PT5M

9. Toast the Burrito Seam Side Down

   Return the rolled burrito to the skillet, seam side down, and press lightly. Toast for 1‑2 minutes until the seam is sealed and the exterior is golden.

   Time: PT2M

   Temperature: medium

Nutrition Facts

Calories

650

Protein

35g

Carbohydrates

80g

Fat

20g

Fiber

8g