Recipe by: Miguel Ray @cookingwithfire
INGREDIENTS
-
2 lbs skirt steak
- Salt and pepper (or any steak seasoning)
- 4 12” flour tortillas
- 2 cups shredded Oaxaca cheese
Salsa
- 2 medium tomatoes
- 2 jalapeño peppers
- 4 garlic cloves
- 1/4 sweet onion
- 2 tbsp cilantro
- Juice of 1 lime
- Salt and pepper to taste
Guacamole
- 2 medium avocados
- Juice of 1 lime
- Salt and pepper to taste
INSTRUCTIONS
-
Preheat grill on high.
- Season the skirt steak with salt and pepper or any steak seasoning of your choice.
- Char the tomatoes, jalapeño peppers, garlic cloves, and sweet onion on the grill until tender and nicely charred.
- Add the charred veggies to a blender and blend until smooth. Add salt and pepper to taste.
- Prepare the guacamole by removing the skin and seeds from the avocados. Use a food processor or a bowl with a cup to smash the guacamole. Add salt, pepper, and lime juice to taste.
- Grill the seasoned skirt steak for 3.5 minutes per side. Once cooked, remove from the grill and let it rest for 3 minutes before slicing it into bite-sized pieces.
- In a large skillet over medium heat, add a handful of shredded Oaxaca cheese and let it melt until it’s nice and golden brown.
- Place a tortilla on top of the melted cheese and lift it up. If the cheese is stuck to the tortilla and it’s nicely golden brown, remove it from the skillet.
- Assemble the burrito by adding the sliced carne asada, guacamole, and salsa on top of the tortilla. Wrap the burrito tightly, folding in the sides as you go.
- Place the burrito back in the skillet with some butter and cook until the outside is crispy and golden brown.
- Remove the burrito from the skillet and serve hot.