Recipe for Carne Asada Burritos

Ingredients

• 2 pounds skirt steak
• olive oil
• salt and pepper to taste
• some tortillas

Marinade

• 4 garlic cloves, minced
• 1 jalapeño chile pepper, seeded and minced
• 1 teaspoon cumin seed

• 1 large handful fresh cilantro, finely chopped
• salt and pepper to taste
• 2 limes, juiced
• 2 tablespoons white vinegar
• 1/2 teaspoon sugar
• 1/2 cup olive oil

Pico de Gallo

• 3 medium sized fresh tomatoes (from 1 lb to 1-1/2 lb), stems removed, finely diced
• 1/3 red onion, finely diced
• 1 jalapeño chili pepper, diced
• 1 serano chili pepper (stems, ribs, seeds removed), finely diced
• 1 lime, juiced
• 1/2 cup chopped cilantro

Instructions

Pico de Gallo

Chop up the ingredients and combine into a medium sized bowl. Add in the lime juice. Let sit for an hour for the flavors to combine.

The Meat

Lay the flank steak in a large baking dish and combine marinade ingredients; pour the marinade over the steak make sure each piece is well coated. Cover in plastic wrap and refrigerate for a few hours (or more).

Preheat your grill over medium-high flame. You'll probably want to wipe off the excess bits from the marinade mix so they don't catch on fire. Season both sides of the steak pieces with salt and pepper.

Grill the pieces for a few minutes (depending on thickness) on each side until medium rare to well done. Remove the steak pieces to a cutting board and let rest for 5 minutes. Thinly slice the steak across the grain on a diagonal.

Serve with pico de gallo, guacamole, and tortillas.