When we visit San Diego, one thing Daniel always has to get is a carne asada burrito from one of the many authentic, (and as he would say, legit) Mexican restaurants in San Diego. Essentially, it’s grilled steak cut into strips, wrapped in a tortilla, and served with guacamole and salsa.
Having just made and canned four beautiful jars of salsa with our abundance of garden tomatoes and chile peppers, I wanted to make something special to serve with it. And this seemed to be just the thing.
The components of this burrito are quite simple so the key here is to use fresh ingredients. Now you can go all out (like I did) and even make your own tortillas, which sounds complicated but isn’t too terribly difficult. I provided the link below to the recipe I used…in case you’re feeling ambitious.
For the meat, you can use any kind of steak, although flank or skirt steak is traditional. Top round was on sale this week so that’s what I used. To make carne asada (which means “grilled meat”), marinading is essential to get the meat nice and tenderized. I used a basic marinade of lime, orange juice, and garlic which also gave the finished steak a nice, citrusy flavor.
For the toppings, all you need is some creamy guacamole, good salsa, and a nice handful of fresh cilantro. I highly recommend making your own guac and even salsa! But if that isn’t an option, try to find the best quality products you can find in the store. The cilantro I used was from our garden and it’s one of my favorite herbs we’ve planted this year! It’s totally worth growing on your own because it’s very easy to grow and is so wonderfully bright and fresh!
As you can guess, these burritos were kiiind of gooood. Because you sort of can’t go wrong with a big, juicy, grilled steak marinaded in lime and garlic, sliced into strips, piled onto a freshly-made flour tortilla, and topped with homemade gauc, homemade salsa, and some fresh garden cilantro. Um, yeah. (Recipe below if still interested…)
Carne Asada Burritos
2 lbs. steak (flank steak is traditional but I used top round)
1/2 cup any neutral oil (corn, safflower, grapeseed)
1 lime, juiced
2 tablespoons orange juice (or more lime juice)
2 cloves garlic, minced
Salt & pepper
Flour tortillas (to make your own)
Whisk together the oil, citrus juice, garlic, salt and pepper. Place the steak in a dish or ziplock bag and pour the marinade over the steak. Cover and let sit in the fridge for 3-4 hours, flipping the steak halfway through so it’s evenly coated with the marinade.
Set the meat out on the counter and let it come to room temperature. Heat a gas grill to high and grill the steak on each side to desired doneness. Let the meat rest 10-15 minutes, then slice into strips, cutting against the grain.
Wrap the flour tortillas in a damp paper towel and microwave for about 20 seconds until they’re warm and pliable.
Build the burritos with the tortillas, steak, guacamole, salsa, and cilantro. Enjoy!