SKIRT STEAK CARNE ASADA BURRITOS WITH FIRE ROASTED SALSA WITH THE SLOW 'N SEAR

Skirt Steak Carne Asada Burrito with Fire Roasted Salsa with the Slow ’N Sear

**PURCHASE THE SLOW 'N SEAR HERE: https://abcbarbecue.com/products

Ingredients

1 Slab of Skirt Steaks cut into 3-4 smaller pieces
1 Lime, Juiced
1/2-1 Orange, Juiced
Kosher Salt
Canola Oil

Large Flour Tortilla
Sour Cream

Guacamole

3 Ripe Avocados
1/4 Onion Diced
2 Garlic Cloves, Grated with a Microplane
1/2 Cup Cilantro, Chopped
1-2 Jalapeno/Serrano, Diced
1 Lime, Juiced
Salt

Fire Roasted Salsa

3 Tomatoes on the Vine
1 Poblano Pepper
4-5 Tomatillos, De-husked, and Washed
1/4 Onion
1-2 Jalapeños
2 Cloves of Garlic, Left in their Paper

Mexican Rice

1 Cup, Long Grain Jasmine Rice
1 1/2 Cups of Water
1/4 of Cilantro, Chopped
1/2 Lime, Juiced
2 Tablespoons, Canola Oil
Pinch of Salt

Refried Beans

1 can of Pinto, Kidney or Black Beans, Drained of their liquid
1/4 of Onion, Diced
1 Clove of Garlic, Diced
1-2 Tablespoons of Butter or Lard
1-2 Tablespoons of Canola Oil
1/2-1 Lime Juiced

Directions:

Marinate steak in lime and orange and salt let it sit for 1-2 hours.

While that marinated, you can make the rice. In a small pot, add a tablespoon or two of canola oil and add the rice. Toast for a minute or two. Then add the water and bring to a boil, then to a simmer, cover and cook for 15 minutes. Then turn the heat off. Release the steam and then put the lid back on and let that sit and finish cooking off the hat. Once cooled, season with lime juice and cilantro and salt.

Next, make the guacamole. Empty out the avocados into a bowl. Then add the onion, the garlic, cilantro, lime juice, jalapeños, and salt and mash it all together to your desired consistency. Put the nuts back into the guacamole and wrap with plastic wrap and push it into the avocado so it doesn’t oxidize while you finish preparing the rest of the ingredients.

Fire up the Slow ’N Sear for a hot sear. Fill up a full chimney all the way and heat up the coals until they are 90% fully white hot. Add to the slow n sear, let that get glowing red hot. Then add the drip pan, and then the easy spin grate. And get ready to sear the meat using the cold grate technique.

Pat your marinated steak dry of all its marinade. Coat with oil and then sear the steak, 1 minute per side, then spinning the grate and flipping the meat back on to the direct heat. Cook the steak for about 2-3 minutes per side, no more than 6 minutes total for a medium cooked steak if your coals are properly lit. Skirt steak is thin so it doesn’t need a lot of time on the fire when we have a fire this hot. Then remove the steak from the heat and let it rest while you finish up the salsa and the beans.

Coat the tomatoes, tomatillos, peppers, onion, and garlic in a bit of oil and then get them on to the direct heat and cook those until they start to char on all sides, a couple minutes on each side. Then remove them from the heat and add them to a blender with cilantro, salt, and lime juice and blend that into a salsa. Set that aside.

Add a small pan to the direct heat of the Slow “N Sear and add a bit of lard or butter and a little oil. Add the onion and garlic and a can of pinto, kidney or black beans, drained of their juices, into the pan and cook that for 2-3 minutes. Then take a potato masher and start to smash the beans, until you’ve reached your desired refried bean texture. Should take about 5-10 minutes. Some people prefer smoother refried beans, some prefer it more chunky. You are in control of that. Then season with a touch of salt. Set that aside.

Heat up your tortilla on the grill until it is warmed through but not charred. You just want it to be flexible.

Assemble the burrito by adding the refried beans to the center of burrito, not all the way to the edges. Then a spoonful or two of rice, but not too much, on top of the refried beans. On top of the rice goes a healthy amount of the diced skirt steak. Then smear some guacamole on the side of the tortilla closest to you. Then a touch of sour cream. Finally your fire roasted salsa.

Pick up the tortilla so you are almost cradling the contents inside, let it all gather together, then roll over once side over the contents, and then pull back to compact everything into the burrito. Then fold in the sides and slowly roll, making sure it’s nice and tight until you got in nicely wrapped. As you are rolling it closed, keep folding in any loose sides to ensure you have a tight, well-wrapped burrito.

Wrap it up in foil to keep it together and warm until serving. Then cut in half to eat. Serve with the fire roasted salsa.

Join our Facebook group!   / 1885522028370703  

PLEASE SUBSCRIBE! It really helps us grow!

Find more info on the Slow 'N Sear here: http://www.abcbarbecue.com/slow-n-sear

Like the thermometer we used? Find out more here:
https://abcbarbecue.com/product-categ...