Carne Asada Burrito Recipe

Bold, smoky, and packed with flavor, these Carne Asada Burritos showcase the perfect balance of spice and depth using BK'S Bar-Ba-Chew Rubs. The meat is marinated and grilled to perfection after being seasoned with a dynamic duo: the rich, savory notes of the Barbacoa/Carnitas Rub paired with the earthy heat of the Ancho Chile/Coffee Rub. Wrapped in a warm tortilla with all the classic fixings, this recipe delivers a mouthwatering burrito that highlights the unique character of BK'S signature blends—bringing a taste of fire-kissed authenticity to every bite.

Ingredients:

2-3 pounds skirt, flank, or sirloin steak

3/4 cup Orange Juice

1/2 cup Lemon Juice

1/3 cup Lime Juice

1/4 cup Soy Sauce

1/2 cup Olive Oil

2 tbsp BK’S Bar-Ba-Chew Barbacoa/Carnitas Rub

2 tbsp BK’s Bar-Ba-Chew Ancho Chile/Coffee Rub

4 cloves minced garlic

1 bunch cilantro, chopped

sour cream, cheese, guacamole, cilantro, black beans, pico de Gallo, rice to top with

Instructions:

  1. Season both sides of meat with 1/2 of each of the 2 rubs

  2. Combine orange juice, lemon juice, and lime juice in a large non-reactive pan. Add cilantro, soy sauce, garlic, and 1/2 of each of the 2 rubs, and mix well.

  3. Whisk in olive oil until nicely blended, Remove 1 cup of marinade to use later as a sauce for meat.

  4. Place steak in marinade, make sure it’s submerged, then cover with foil and refrigerate overnight, and up to 24 hours if you’d like.

  5. Remove meat from refrigerator, let excess marinade drip off, and discard marinade, while allowing steak to come up to room temp for 20-30 minutes.

  6. Pre-heat your grill or Blackstone to medium-high heat.

  7. Grill steak for 3-4 minutes each side for medium rare, remove from grill, and allow to rest for 10 minutes under foil.

  8. Slice steak against the grain and pour remaining reserved cup of marinade over the top of meat.

  9. Load up a tortilla with steak and your choice of toppings, fold into a burrito, and enjoy!