Ingredients:

  • 1.5 lbs (680g) Flank Steak or Skirt Steak, trimmed
  • 1/2 cup (120ml) Orange Juice, freshly squeezed
  • 1/4 cup (60ml) Lime Juice, freshly squeezed
  • 1/4 cup (60ml) Soy Sauce
  • 2 tablespoons Olive Oil
  • 2 cloves Garlic, minced
  • 1 Jalapeño, seeded and minced
  • 1 teaspoon Ground Cumin
  • 1 teaspoon Chili Powder
  • 1/2 teaspoon Dried Oregano
  • 1/4 teaspoon Black Pepper
  • 1/4 teaspoon Salt
  • 4 large Flour Tortillas (10-12 inches in diameter)
  • 1 cup Cooked Rice (Mexican rice or cilantro-lime rice recommended)
  • 1 cup Refried Beans
  • 1 cup Shredded Cheese (Monterey Jack, Cheddar, or a Mexican blend)
  • 1 cup Guacamole (homemade or store-bought)
  • 1 cup Pico de Gallo (homemade or store-bought)
  • 1/4 Teaspoon Salt
  • 1/4 Teaspoon Black Pepper
  • 1/4 Teaspoon garlic powder

Instructions:

  1. Combine all marinade ingredients in a bowl or resealable bag. Add steak, ensuring it's fully coated. Marinate in the refrigerator for at least 2 hours, ideally overnight.
  2. While the steak marinates, prepare the rice, refried beans (if using homemade, otherwise warm them up), guacamole, and pico de gallo. Have everything ready to go before grilling.
  3. Preheat grill to medium-high heat. Remove steak from marinade and pat dry (this helps with browning). Grill for 3-5 minutes per side, depending on thickness and desired doneness (medium-rare to medium is recommended; aim for 130-140°F internal temperature). Let rest for 5-10 minutes before slicing against the grain into thin strips.
  4. Briefly warm tortillas on a dry skillet or in a microwave (covered with a damp paper towel) until pliable.
  5. Lay a warm tortilla flat. Layer rice, refried beans, cheese, carne asada, guacamole, and pico de gallo in the center.
  6. Fold in the sides of the tortilla, then tightly roll from the bottom up, tucking in the filling as you go.
  7. Serve immediately, optionally with sour cream, hot sauce, and your favorite sides.