Chef Tom fires up the Fusion griddle to cook off some marinated skirt steaks for a Carne Asada Burrito just in time for Cinco de Mayo!
WHAT YOU'LL LOVE
- Locking the plate in place inside the Briner Bucket keeps the skirt steaks fully submerged in the fajita bath for the entire 45-60 minute soak
- Running two heat zones on the same griddle lets the onions caramelize gently on one side while the steak sears hard on the other, without needing separate equipment
- Tossing the diced steak in its own released juices, then adding fresh lime, layers the meat's natural flavor with a final bright finish rather than seasoning it only once
- Melting the cheese directly onto the tortilla on the griddle, with a splash of water or beer to steam it, builds a cheese layer fused into the wrap itself rather than melted loosely on top of the fillings
Carne Asada Burrito
Tom Jackson
Rated 5.0 stars by 1 users
Category
Entree
Cuisine
Mexican
Servings
6
Prep Time
30 minutes
Cook Time
15 minutes
Calories
714
Delight in the delicious Carne Asada Burrito this Cinco de Mayo! Let Chef Tom show you the steps to marinate skirt steaks to get that sizzle as they hit the hot griddle. Enjoy the amazing smoky aroma of a flavorful fiesta!
Ingredients
- 2 lb of skirt steaks
-
Sweetwater Spice Tres Chiles Fajita Bath
-
Cattleman’s Grill Mexicano Seasoning
-
Colonial Chile Infused Oil
- 1 yellow onion, sliced thin
- 6 large flour tortillas
- 2 cups Oaxaca cheese (or jack or mozzarella)
- Juice of 1/2 lime
-
Greenade Green Chile Sauce, for serving (optional)
- 2 small avocados
-
3 tbsp Holmes Made Marty’s Green Chile Salsa
- 3 tbsp cilantro, minced
- 1 tbsp lime juice
-
Jacobsen Salt Co. Habanero Infused Salt
For the guacamole:
Directions
- Place your skirt steaks in an 8 quart Briner Bucket and cover with equal parts Sweetwater Spice Tres chiles Fajita Bath and water. Lock the plate in place to submerge the meat. Let soak for 45-60 minutes.
Preheat one half of the Fusion to medium high heat. Preheat the other half to medium low heat.
- To make the guacamole, combine all ingredients in a bowl and mash to desired consistency with a fork. Cover and store in the refrigerator until ready to serve.
- Remove the skirt steaks from the Briner Bucket. Wipe off excess marinade from the surface. Season with Cattleman’s Grill Mexicano Seasoning on all sides.
- Pour a few tablespoons of Colonial Chile Infused Oil on the medium low side of the griddle. Add the sliced onions and toss to coat in the oil. Cook gentle until softened and browned.
- Place a few tablespoons of the oil on the hotter side of the griddle. Place the skirt steaks on the oil. Cook until browned and seared across the surface then flip. Continue cooking until the bottom is seared and the internal temperature surpasses 130ºF. Remove from the griddle and rest 5 minutes.
- Turn all burners down to low heat.
- Dice the steaks into 1/2” cubes. Toss the cubes in the juice that was released while dicing. Squeeze the lime juice over the diced steak.
- Build the burritos on the griddle. Place your tortilla on the griddle and immediately sprinkle your cheese over the surface, spreading it evenly. Pour a little beer or water next to the tortilla and close the lid to steak for about 10 seconds. Open the lid and remove the tortilla, placing it on a work surface or sheet pan.
- Place your diced skirt steak, caramelized onions and guacamole in the center of the burrito. Carefully roll the burrito to enclose the fillings.
Recipe Note
Recipe FAQ
Why lock the plate in place inside the Briner Bucket during the fajita bath soak?
Keeping the plate locked down holds the skirt steaks fully submerged in the marinade for the full 45-60 minutes, so nothing floats above the liquid and marinates unevenly.
Why run the griddle at two different heat levels instead of one consistent temperature?
The medium-low side lets the onions caramelize gently without burning, while the medium-high side sears the steak hard. Running both zones at once means neither component has to wait for the other.
Why toss the diced steak in its own released juices before adding fresh lime juice?
Tossing the cubes in the juice released while dicing redistributes the steak's own flavor back over the meat, and the fresh lime added afterward layers in one more bright, finishing note rather than relying on a single seasoning pass.
Why melt the cheese directly onto the tortilla on the griddle instead of adding it after the fillings go in?
Sprinkling cheese onto the tortilla first and steaming it briefly with a splash of water or beer fuses the cheese into the wrap itself, rather than leaving it as a loose, separate layer once the burrito is filled and rolled.
What internal temperature should the skirt steak actually reach?
This recipe pulls it once the internal temperature surpasses 130°F, a standard medium-rare finish. As a whole-muscle cut of beef, this is safe and standard practice — there's no minimum cook temperature requirement the way there is for ground meat.
How indoor-friendly is this recipe?
5 out of 5 — a stovetop griddle or large skillet can handle every stage of this recipe, from caramelizing the onions to searing the steak to melting the cheese onto the tortillas.
Recipe Highlights
Fully submerged marinating: Locked plate ensures even fajita bath contact.
Dual-zone griddle cooking: Caramelizes onions and sears steak simultaneously.
Double-layered steak seasoning: Combines released juices with a fresh lime finish.
Griddle-fused cheese: Melts directly into the tortilla rather than sitting loose.
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Nutrition
Nutrition
- Nutrition Serving Size
- 12.56 oz
- per serving
- Calories
- 714
- Carbs
- 16 grams
- Protein
- 61 grams
- Fat
- 45 grams
- Sodium
- 639 milligrams
