Ingredients
2 lbs skirt steak
Salt and pepper (or any steak seasoning)
4 12” flour tortillas
2 cups shredded Oaxaca cheese
For the Salsa
2 medium tomatoes
2 jalapeño peppers
4 garlic cloves
¼ sweet onion
2 tbsp cilantro
1 Juice of lime
Salt and pepper to taste
For the Guacamole
2 medium avocados
1 Juice of lime
Salt and pepper to taste
Directions
Step 1
Preheat grill on high.
Step 2
Season the skirt steak with salt and pepper or any steak seasoning of your choice.
Step 3
Char the tomatoes, jalapeño peppers, garlic cloves, and sweet onion on the grill until tender and nicely charred.
Step 4
Add the charred veggies to a blender and blend until smooth. Add salt and pepper to taste.
Step 5
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.
Step 6
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.
Step 7
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.
Step 8
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.
Step 9
Assemble the burrito by adding the sliced carne asada, guacamole, and salsa on top of the tortilla.
Step 10
Wrap the burrito tightly, folding in the sides as you go.
Step 11
Place the burrito back in the skillet with some butter and cook until the outside is crispy and golden brown.
Step 12
Remove the burrito from the skillet and serve hot.
