Name: California-Style Carne Asada Burritos with Avocado Salsa
Prep time: 40 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1 lb flank steak; 1/4 cup orange juice; 2 tbsp lime juice; 2 tbsp olive oil; 2 cloves garlic, minced; 1 tsp ground cumin; 1 tsp chili powder; 1 tsp kosher salt; 1/2 tsp black pepper; 4 large flour tortillas; 1 cup cooked white rice; 1 cup canned black beans, drained and rinsed; 1 cup shredded romaine lettuce; 1/2 cup diced tomato; 1/2 cup shredded Monterey Jack cheese; 1 large avocado, diced; 1/4 cup red onion, finely chopped; 1/4 cup fresh cilantro, chopped; 1 jalapeño, seeded and minced; 1 tbsp lime juice (for salsa); Salt to taste; Vegetable oil for grilling

California-Style Carne Asada Burritos with Avocado Salsa

miradugm

This California-style carne asada burrito delivers bold, sun-soaked flavors in a hearty, hand-held package. Marinated and grilled steak brings depth, while creamy avocado salsa and crisp veggies keep things fresh. Inspired by classic taqueria fare but with a SoCal twist, these burritos are perfect for a laid-back dinner or casual gathering. Toasting the burrito in a skillet adds a craveable crunch, and the homemade salsa ties it all together. Customize with your favorite add-ins or hot sauces!

Ingredients

Instructions

In a bowl, whisk together orange juice, 2 tbsp lime juice, olive oil, garlic, cumin, chili powder, salt, and pepper. Add flank steak and marinate for at least 20 minutes (up to 2 hours).
Heat a grill pan or outdoor grill over medium-high. Remove steak from marinade and pat dry. Brush lightly with oil. Grill for 3-4 minutes per side for medium-rare. Rest 5 minutes, then slice thinly across the grain.
While steak rests, combine avocado, red onion, cilantro, jalapeño, 1 tbsp lime juice, and a pinch of salt to make avocado salsa.
Warm tortillas in a dry skillet or microwave until pliable.
To assemble each burrito: layer a scoop of rice, black beans, carne asada slices, lettuce, tomato, cheese, and a generous spoonful of avocado salsa in the center of a tortilla. Fold sides, then roll tightly.
Optional: For a crispy finish, place burritos seam-side down in a lightly oiled skillet and toast until golden.
Slice in half and serve warm.