Carne Asada Burritos

Courtesy of Cuisine at Home:

We have made this now several times and it is so GOOD !!!

One Flank steak (I pound the steak and then use our tenderizer on it)

Marinate for steak:

1/2c chopped fresh cilantro
1/2c oil
1/2c lime juice
2 tbsp minced chipotle chile and adobo sauce (we used just adobe seasoning)
2 tbsp minced garlic
2 tbsp white vinegar
1 1/2 tps kosher salt (we use sea salt)
1 tsp ground cumin and black pepper (we just use pepper)

Combine 1/2 cup cilantro, 1/2 cup oil, lime juice, chipotle, adobe sauce, garlic, vinegar, salt, cumin and blak pepper in a large bowl. ADD steak to marinate; toss to coat. Cover bowl with plastic wrap; chill 4 to 12 hours, flipping steak occasionally.

Heat:

2tbsp canola oil
2 red bell peppers sliced (we like to use the variety bag of colored peppers)
1 onion sliced

Heat oil in a large cast iron skillet over high until it shimmers. Remove steak (reserving 1/4 cup marinade) and season with salt and black pepper; cook 5-7 minutes per side for medium-rare. Transfer steak to a cutting board; tent with foil and let rest 10 minutes. Slice steak against the grain.

Saute:

Saute bell peppers and onion in drippings in skillet with reserved marinade over medium-high heat until crisp-tender, 3-5 minutes

Warm:

6 burrito sized flour tortillas
2 c chopped lettuce
1-2 avocados sliced
6 tbsp purchased pico de gallo
2 tbsp chopped fresh cilantro

warm tortillas in a large nonstick skillet over heat

Divide steak, bell pepper-onion mixture, lettuce, avocado, pico de gallo and 2 tbsp cilantro among tortillas. Fold sides of tortilla into center, then roll edge closest to you over the filling; continue rolling and tucking in filling until enclosed.

Now we dont use the lettuce or romaine in the burrito. We use pico de gallo, avocado made into guacamole, peppers and meat. Also add your favorite mex type sauce.