Carne Asada Burrito with Black Beans and Lime Rice
Inspired by techniques from NYT Cooking, America's Test Kitchen and Serious Eats.
Skirt steak is marinated briefly in lime, orange, garlic and spices, seared to 63 °C and sliced, then rolled with lime-coriander rice, cumin black beans, cheese, avocado and onion.
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Method
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Equipment
- bowl or food bag for marinating
- heavy griddle or cast-iron pan
- instant-read thermometer
- medium saucepan with lid
- small saucepan
- chopping board
- sharp knife
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 867 kcal |
| Protein | 46.9 g |
| Carbohydrate | 83.2 g |
| of which sugars | 4.5 g |
| of which free sugars | 3.2 g |
| Fat | 39.6 g |
| of which saturates | 11.6 g |
| Fibre | 10.5 g |
| Salt | 2.26 g |
Protein per 100 kcal
5.4 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 4 servings
Steak
- 600 g skirt or flank steak trimmed
- 60 ml fresh lime juice about 2 limes
- 60 ml fresh orange juice
- 3 garlic cloves, grated
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp mild ancho or Kashmiri chilli powder (pure chilli, no added salt)
- 3 g fine sea salt or table salt about ½ tsp
- 1 tbsp neutral oil
Lime rice
- 150 g long-grain white rice
- 300 ml water cold
- 1 tbsp lime juice
- 10 g fresh coriander, chopped
Beans
- 400 g can no-salt-added black beans, drained and rinsed about 240 g drained
- 1 tbsp neutral oil
- ½ tsp ground cumin
To assemble
- 4 large flour tortillas (about 25 cm) about 60 g each
- 40 g Monterey Jack or mild Cheddar, grated
- 1 ripe avocado, sliced
- 1 small red onion, finely chopped
To serve
- 1 lime, cut into wedges
- 1
Marinate the steak. Mix the lime and orange juice, garlic, cumin, coriander, chilli powder, salt and oil. Coat the steak, cover and refrigerate 1-2 hours, no longer.
- 2
Cook the rice. Rinse the rice, then simmer covered with 300 ml cold water on the lowest heat for 15 minutes. Rest 10 minutes and fork through the lime juice and coriander.
- 3
Warm the beans. Sizzle the cumin in the oil for 30 seconds, add the beans and 3 tbsp water and cook 5 minutes, mashing about a third.
- 4
Sear the steak. Pat the steak dry and cook on a smoking-hot griddle 3-5 minutes per side until charred and 63 °C in the thickest part. Rest 5 minutes and slice thinly across the grain.
- 5
Fill and roll. Warm each tortilla until pliable. Layer a quarter of the rice, beans, steak, cheese, avocado and onion down the middle, fold in the sides and roll up tightly.
- 6
Toast. Toast the burritos seam side down for 1-2 minutes to seal. Halve and serve with lime wedges.
Storage
Cool quickly, cover and refrigerate within 2 hours. Eat within 3 days, reheated until piping hot (75 °C in the centre).
