Name: Carne Asada Burrito
Cook time: P0Y0M0DT1H0M0.000S
Total time: P0Y0M0DT5H20M0.000S
Yield: 6 burritos
Cuisine: mexican
Ingredients: 1 tablespoon canola oil, plus more for grilling; Juice from 2 limes; Zest from 1 orange; Juice from 2 oranges; 4 cloves garlic, rough chopped; 1 small onion, finely chopped (about 3/4 cup); 1 tablespoon chili powder; 1 tablespoon ground cumin; 1 tablespoon kosher salt; 2 pounds skirt steak (1 large steak, cut in half); Six 10-inch flour tortillas, heated; Cilantro Pesto, recipe follows; 4 small or 2 large ripe tomatoes, seeded and inner flesh removed, julienned; Charred Salsa, for dipping, recipe follows; 1 cup toasted pumpkin seeds; 4 cups fresh cilantro, leaves and tender stems; 1 cup fresh parsley leaves; Juice from 2 limes; 1/2 cup extra-virgin olive oil; 2 jalapenos, seeds and ribs removed, chopped; Kosher salt and freshly ground black pepper; 12 ounces large tomatillos (about 3), husks removed and cleaned; 3 cloves garlic, skin intact; 2 plum tomatoes; 1 small yellow onion, skin and root intact, quartered; 1 dried ancho chile; 1 poblano chile; 1/4 cup fresh cilantro leaves; 1 teaspoon agave nectar; Juice of 1 lime

Directions

Watch how to make this recipe.

For the marinade: Mix the oil, lime juice, orange zest and juice, garlic, onions, chili powder, cumin and salt in a bowl until combined. Adjust seasoning if necessary. Transfer the marinade into a large freezer bag. Add the steak and marinate in the fridge for at least 4 hours or maximum overnight.
Heat a grill or grill pan to medium-high heat and lightly coat with canola oil. Pull the steak out of the marinate and grill until charred and nice and crusty, 5 to 7 minutes a side. Remove and let rest for 10 minutes before slicing. Slice the meat thinly against the grain.
For the sandwich build: Place the tortilla flat and smear on even layer of Cilantro Pesto. Sprinkle with tomatoes and pile on the steak. Wrap it up tight and eat whole, or slice in half on the bias -- just don't forget to dunk it in plenty of Charred Salsa.

Cilantro Pesto

Yield: 1 1/2 cups

Place the pumpkin seeds into a dry skillet and toast on medium heat until lightly golden and fragrant, 5 to 6 minutes. Add the cilantro, parsley, olive oil, lime juice and jalapenos into a food processor, and then pulse until smooth but still slightly chunky. Adjust seasoning as you see fit.

Charred Salsa

Yield: about 3 cups

Heat a large grill pan to medium-high heat. Add the tomatillos, garlic, tomatoes, onion, ancho and poblano chiles. Char on all sides until blackened in parts, removing the charred vegetables and chiles to a cutting board once blackened. Depending on their size, each vegetable will char at a different rate.
Place the charred ancho chile into a small bowl and pour enough hot water to cover it. Allow to sit until the chili is softened, 8 to 10 minutes. When softened, remove the stem and seeds.
Remove the stem and seeds from the charred poblano as well as the stem and skins from the charred garlic cloves and onion quarters.
Put the soaked ancho and poblano chiles, tomatillos, garlic, tomatoes, onion, cilantro, agave and lime juice into the bowl of a food processor and blend until mostly smooth. Season with salt and pepper to your heart's content.