A juicy, smoky, and flavorful Mexican classic wrapped up in a warm tortilla — bursting with marinated steak, rice, beans, cheese, salsa, and creamy guac. Perfect for meal prep or a fiesta night!

Ingredients (4 burritos)

For the Carne Asada

1 ½ lbs flank or skirt steak

3 cloves garlic, minced

1 jalapeño, seeded + minced

¼ cup fresh cilantro, chopped

Juice of 2 limes

2 tbsp orange juice

2 tbsp olive oil

1 tbsp soy sauce

1 tsp ground cumin

1 tsp chili powder

1 tsp smoked paprika

Salt & black pepper

For the Burritos

4 large flour tortillas

2 cups cooked Mexican rice

1 cup black beans (drained & rinsed)

1 cup shredded cheese (cheddar, Monterey Jack, or Mexican blend)

1 cup pico de gallo or salsa fresca

1 avocado or ½ cup guacamole

½ cup sour cream (optional)

Extra cilantro & lime wedges for garnish

Instructions

1. Marinate the Steak

In a bowl, mix garlic, jalapeño, cilantro, lime juice, orange juice, olive oil, soy sauce, cumin, chili powder, paprika, salt, and pepper.

Place steak in a resealable bag or shallow dish. Pour marinade over it, coat well, and refrigerate for at least 1 hour (best overnight).

2. Cook the Carne Asada

Heat a grill pan or outdoor grill to high heat.

Cook steak 3–5 minutes per side (depending on thickness) for medium-rare to medium.

Remove, rest for 5 minutes, then slice thinly against the grain into strips.

3. Warm the Tortillas

Heat tortillas on a dry skillet for ~30 seconds per side until soft and pliable.

4. Assemble the Burritos

Lay a tortilla flat.

Add a scoop of Mexican rice, black beans, sliced steak, cheese, pico de gallo, avocado or guacamole, and sour cream.

Fold sides in, then roll tightly from bottom up.

(Optional) Toast burrito seam-side down in a hot skillet for 1–2 minutes for extra crunch.

5. Serve & Enjoy

Cut in half, sprinkle with extra cilantro, and serve