Monday, May 5, 2014

Carne Asada Burritos

12cup chopped fresh cilantro
12cup each canola oil and fresh lime juice
4Tbsp. chipotle sauce
2Tbsp. minced fresh garlic
2Tbsp. distilled white vinegar
112tsp. kosher salt
1tsp. each ground cumin and black pepper
1 top sirloin, trimmed (1½ lb.)
2Tbsp. canola oil
2 red bell peppers, sliced
1 sweet onion, sliced
6 burrito-size flour tortillas (10-inch)
2cups chopped romaine lettuce
2 avocados, peeled, pitted, and sliced
6Tbsp. purchased pico de gaillo
2Tbsp. chopped fresh cilantro

Combine ½ cup cilantro, ½ cup oil, lime juice, chipotle sauce, garlic, vinegar, salt, cumin, and black pepper in a large bowl.

Add steak to marinade; toss to coat. Cover bowl with plastic wrap; chill 4–12 hours, flipping steak occasionally.

Heat 2 Tbsp. oil in a large cast-iron skillet over high until it shimmers. Remove steak (reserving ¼ cup marinade) and season with salt and black pepper; cook 5–7 minutes per side for medium-rare. Transfer steak to a cutting board; tent with foil and let rest 10 minutes. Slice steak against the grain.

Sauté bell peppers and onion in drippings in skillet with reserved marinade over medium-high heat until crisp-tender, 3–5 minutes.

Warm tortillas in a large nonstick skillet over low heat.

Divide steak, bell pepper-onion mixture, romaine, avocado, pico de callo, and 2 Tbsp. cilantro among tortillas. Fold sides of tortilla into center, then roll edge closest to you over the filling; continue rolling and tucking in filling until enclosed.