Tequila-Marinated Steak Burritos
Recipe courtesy of The Beef Checkoff.
1 beef flank steak (about 1 1/2 to 2 pounds)
6 (10-inch) medium flour tortillas, warmed
1/2 cup fresh orange juice
2 tablespoons tequila
1 tablespoon vegetable oil
1 tablespoon honey
2 tablespoons minced garlic
1 teaspoon crushed red pepper
Optional Toppings: Guacamole, pico de gallo and shredded lettuce
- Combine marinade ingredients in a small bowl. Place beef steak and marinade in food-safe plastic bag; turn to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.
- Remove steak from marinade; discard marinade. Place steak on grid over medium, ash-covered coals. Grill, covered, 11 to 16 minutes (over medium heat on preheated gas grill, 16 to 21 minutes) for medium rare (145°F | 62.7°C) to medium (160°F | 71.1°C) doneness, turning occasionally.
- Carve steak across the grain. Season with salt and pepper, as desired.
- To Assemble: Place equal amounts of beef on each tortilla, leaving 1 1/2-inch border on right and left sides. Top with desired Toppings. Fold right and left sides of tortilla over filling. Fold bottom edge up over filling and roll up tightly.
Makes 6 servings.
Nutritional Information Per Serving (1/6 of recipe): Calories: 405; Total Fat: 13g; Saturated Fat: 4g; Cholesterol: 66mg; Total Carbs: 39g; Fiber: 2g; Protein: 30g; Sodium: 494mg.
Recipe and photograph courtesy of The Beef Checkoff.