Carne Asada Burritos

COMBINE:
1⁄2	cup chopped fresh cilantro
1⁄2	cup each canola oil and fresh lime juice
4	Tbsp. chipotle sauce
2	Tbsp. minced fresh garlic
2	Tbsp. distilled white vinegar
11⁄2	tsp. kosher salt
1	tsp. each ground cumin and black pepper
ADD:
1	top sirloin, trimmed (1½ lb.)
HEAT:
2	Tbsp. canola oil
2	red bell peppers, sliced
1	sweet onion, sliced
WARM:
6	burrito-size flour tortillas (10-inch)
2	cups chopped romaine lettuce
2	avocados, peeled, pitted, and sliced
6	Tbsp. purchased pico de gaillo
2	Tbsp. 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.