California Burrito and Roasted Salsa
California Burrito and Roasted Salsa Dish Guide
Serves 4
For the Burrito
1-1.5 lbs skirt steak
Juice of 1 lime
Juice of 1 orange
1/3 cup olive oil
¼ cup soy sauce
4 cloves of garlic, crushed
1 t cumin
1 jalapeno, diced
1 t honey
Salt and Pepper to taste
Large flour tortillas
Spoonfull of Guacamole and Salsa (recipes to follow)
Handful of frozen fries of your choice
Handful of cheese of your choice
Add steak and all ingredients to a bowl or plastic bag and marinate in the fridge for at least an hour up to 8 hours. When ready to cook, heat grill on high or set a heavy skillet or grill pan on high heat. Remove the meat from the marinade and brush off any excess liquid or marinade ingredients as they will burn. Cook for 6-8 minutes flipping every minute or so until cooked to medium rare/medium. Skirt steak will be tough if cooked below about 135 degrees. Remove from grill or pan and let rest for 5-10 minutes.
Cut steak thinly against the grain. Heat the tortilla and add the cheese, steak, guacamole, salsa and fries and roll tightly.
For the Roasted Salsa
1 T olive oil
4-5 Tomatillos, leaves removed and cut in half
2 roma tomatoes, halved
1 jalapeno, stem removed and cut in half
1 handful of cilantro (about ¼ cup when chopped up)
¼ cup red onion, minced
2 cloves of garlic, peeled
Juice of half a lime
Salt and Pepper to taste
Toss the tomatillos and jalapeno in the oil and cook at 425 in an oven for 25-30 minutes or until soft and beginning to blister. Remove and let cool slightly. Add to a blender and blend together with the garlic, cilantro, lime juice and tomatoes. Blend until it reaches your desired consistency. Add in the red onion and season to taste.
For the Guacamole
2 ripe avocados
¼ cup red onion
¼ cup chopped cilantro leaves (loosely packed)
½ t cumin
Juice of 1 lime
1 jalapeno, minced (seeds removed)
Salt and Pepper to taste
Halve and pit the avocados. Scoop out the flesh and add to a bowl with the lime juice, cumin, salt and pepper. Mash with a fork or potato masher. Add the onion, cilantro and jalapeno and mix to combine. Taste and adjust for seasoning.
Dish Notes
You can use flank steak or sirloin flap meat in place of skirt however skirt is traditional. Soy sauce is actually an authentic ingredient in carne asada despite being decidedly not-Latin in culinary origin and it truly combines with the fatty beef to give an unctuous mouth-feel. If you want a more chunky salsa you can remove the seeds and juice from the tomatoes before blending. Whether you remove the seeds from the jalapeno in any of these dishes is really your call based on heat preferences and spice aversion. The carna asada can be served on its own with some rice and beans or in a taco.
