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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Our quicker adaptation of the recipe from La Calle Asadero in Oakland. Ingredients:
marinade |
1 tablespoon vegetable oil |
1 tablespoon fresh lime juice |
1 tablespoon minced jalapeño |
1 tablespoon minced garlic |
1/2 teaspoon kosher salt |
1/2 teaspoon freshly ground black pepper |
1 pound flap meat* or skirt steak |
salsa |
3 cups finely chopped tomatoes |
1/2 cup minced red onion |
3 tablespoons chopped cilantro |
3 tablespoons fresh lime juice |
1 tablespoon minced serrano chiles |
1 1/2 teaspoons kosher salt |
1/2 teaspoon freshly ground black pepper |
4 large (13 in.) flour tortillas, warmed |
3 cups drained and warmed canned pinto beans |
Directions:
1. Make marinade: Mix all ingredients together and pour over meat in a shallow dish. Chill at least 1 hour and up to 3 hours ahead.
2. Make salsa: Combine all ingredients in a medium bowl. Let sit, stirring occasionally while you cook meat.
3. Prepare a grill for high heat (450° to 550°; you can hold your hand 5 in. above cooking grate only 2 to 4 seconds). Cook meat 8 to 10 minutes. Let rest on a cutting board, covered with foil, for 15 minutes. Chop meat into 1/2-in. pieces.
4. Assemble burritos: Lay 1 tortilla on a work surface. In the center, arrange 3/4 cup beans, 1/2 cup salsa, and 1/2 cup meat. Roll burrito up, folding sides in over filling. Repeat with remaining ingredients. Serve burritos with remaining salsa.
5. *Buy flap meat (also called flap steak or bavette), a thin, flat piece of beef from the flank area, at Latino markets.
6. Note: Nutritional analysis is per serving.
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