Ingredients
Scale
- 6 tablespoons extra virgin olive oil
- 4 tablespoons freshly squeezed lime juice
- 4 tablespoons freshly squeezed orange juice
- 1 tablespoon distilled white vinegar
- ¾ cup minced fresh cilantro
- 5 large garlic cloves, minced
- 1½ teaspoons kosher salt
- 1 teaspoon dried oregano
- ½ teaspoon ground cumin
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon chipotle chile powder
- 2 pounds flank steak
- 8 burrito-sized flour tortillas
- desired fillings: rice, beans, guacamole, salsa, sour cream and cheese
Instructions
- In a bowl, combine the olive oil, lime juice, orange juice, vinegar, cilantro, jalapeno, garlic, salt, oregano, cumin, black pepper, and chipotle chile powder.
- Reserve ¼ cup of the marinade for later use as a topping.
- Place the flank steak in a zip-top bag and pour the remaining marinade over it. Seal and refrigerate for at least 2 hours, up to 24 hours.
- Preheat the grill to high.
- Remove the steak from the marinade, discarding the marinade used for marinating.
- Grill the steak according to your desired doneness (about 7 to 10 minutes per side for medium, reaching an internal temperature of 135 to 145℉).
- Allow the steak to rest for 10 minutes before slicing it against the grain.
- Serve the sliced steak in tortillas with desired fillings, and drizzle with the reserved marinade.
Notes
Marinating the steak for longer enhances flavor; try to marinate overnight for the best results.
Customize your burrito with extra fillings like grilled veggies or spicy salsa for an extra kick.
Nutrition
- Serving Size: 1 burrito
- Calories: 600
- Sugar: 2g
- Sodium: 900mg
- Fat: 30g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.