Ingredients:

  • 1/4 cup (60ml) Olive Oil
  • 1/4 cup (60ml) Fresh Lime Juice (from about 2-3 limes)
  • 1/4 cup (60ml) Orange Juice (freshly squeezed is best!)
  • 2 tablespoons Soy Sauce
  • 2 tablespoons Worcestershire Sauce
  • 2 cloves Garlic, minced
  • 1 teaspoon Ground Cumin
  • 1 teaspoon Smoked Paprika
  • 1/2 teaspoon Dried Oregano
  • 1/4 teaspoon Chili Powder
  • 1/4 teaspoon Black Pepper
  • 1/4 teaspoon Salt
  • 1.5 lbs (680g) Flank Steak or Skirt Steak, trimmed of excess fat
  • 1 tablespoon Olive Oil
  • 1 cup (200g) Long-Grain Rice, rinsed
  • 2 cups (475ml) Chicken Broth (low sodium)
  • 1/4 cup (15g) Chopped Fresh Cilantro
  • 1 tablespoon Fresh Lime Juice
  • 1 tablespoon Olive Oil
  • 1/2 Yellow Onion, chopped
  • 2 cloves Garlic, minced
  • 1 (15-ounce/425g) can Black Beans, rinsed and drained
  • 1/2 teaspoon Cumin
  • 1/4 teaspoon Chili Powder
  • Salt and Pepper to taste
  • 4 Large Flour Tortillas (10-12 inch diameter)
  • 1 cup (100g) Shredded Monterey Jack Cheese (or cheddar if you're feeling bold!)
  • 1/2 cup (approximately) Salsa, your favorite kind (Pico de Gallo is great)
  • 1/4 cup (approximately) Sour Cream or Mexican Crema
  • Optional: Guacamole, chopped tomatoes, shredded lettuce

Instructions:

  1. Whisk together the marinade ingredients. Place the steak in a Ziplock bag or container, pour the marinade over it, and ensure it's well coated. Marinate in the refrigerator for at least 2 hours, preferably overnight.
  2. Heat olive oil in a saucepan. Add the rice and toast for 1-2 minutes. Add chicken broth, bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes, or until the rice is cooked through. Fluff with a fork and stir in cilantro and lime juice.
  3. Heat olive oil in a skillet. Sauté onion until softened. Add garlic and cook for 30 seconds. Add black beans, cumin, and chili powder. Cook until heated through, mashing some of the beans to create a thicker texture. Season with salt and pepper to taste.
  4. Preheat your grill to high heat (or heat a grill pan). Remove the steak from the marinade and discard the marinade. Grill the steak for 3-5 minutes per side, depending on thickness, for medium-rare to medium doneness (internal temperature of 130-140°F / 54-60°C).
  5. Let the steak rest for 10 minutes before slicing against the grain into thin strips.
  6. Warm the tortillas slightly (microwave for a few seconds or heat in a dry skillet). Layer the rice, beans, carne asada, cheese, salsa, and sour cream onto the tortilla.
  7. Fold in the sides of the tortilla, then tightly roll from the bottom up, tucking the filling in as you go.
  8. Serve immediately. You can optionally grill the burrito briefly to seal it and add a crispy exterior.