There are burritos… and then there are Carne Asada Burritos that feel like something you’d get from your favorite taco shop—warm tortillas wrapped around juicy grilled steak, bright citrus flavors, and all the good stuff tucked inside!
This version leans into what makes carne asada so special: a bold, citrusy marinade, a quick hot grill, and thin slices of steak that are tender, flavorful and just a little smoky around the edges.
From there, it’s all about building your perfect burrito. Rice, beans, guacamole, salsa—whatever you love goes in. The result is an amazing burrito to eat! Try these for dinner and my breakfast burritos for a morning splurge!
What Makes a Great Carne Asada Burrito?
A really good carne asada burrito isn’t just about stuffing everything into a flour tortilla. It’s about balance.
You want:
• Juicy, well-seasoned steak
• Bright, citrusy flavor to cut the richness
• A mix of textures—soft, creamy, a little crunch
• Just enough filling so every bite is perfect
This recipe focuses on getting the carne asada recipe exactly right, so everything else falls into place.
What Cut of Meat Is Best for Carne Asada?
The most common cuts for carne asada are:
• Flank steak (used in this recipe)
• Skirt steak
Both cuts are:
✔ Flavorful
✔ Great for marinades
✔ Best when grilled and sliced thin
Flank steak is slightly leaner and easier to find, while skirt steak has a bit more richness.
No matter which you choose, the key is to slice it thinly against the grain for the most tender bites.
The Secret Is in the Marinade
This marinade is what sets the tone for the entire recipe. It’s not just about flavor—it’s about creating steak that’s tender, juicy and layered with complexity.
You’ve got:
• Lime and orange juice for brightness
• Garlic and cilantro for freshness
• A touch of vinegar to deepen the flavor
• Warm spices + chipotle for subtle heat
And here’s the key detail that makes this recipe stand out:
👉 A portion of the marinade is reserved and spooned over the steak after grilling.
That final step adds a fresh, vibrant finish that most recipes skip—and it makes a big difference.
How to Make Easy Carne Asada
- Marinate the Steak: Whisk together the marinade ingredients and reserve a small portion for later. Place the steak in a bag with the remaining marinade and refrigerate for at least 2 hours (or up to 24 hours).
- Grill the Carne Asada: Preheat your grill to high heat. Remove the steak from the marinade and grill for 7 to 10 minutes per side, depending on thickness and desired doneness. Let the steak rest for 10 minutes, then slice thinly against the grain. Spoon the reserved marinade over the sliced steak.
How to Build the Perfect Burrito
If you want that “restaurant-style” burrito experience, try layering like this:
- Rice
- Beans
- Carne asada
- Cheese (so it melts slightly)
- Guacamole or sour cream
- Salsa
This helps distribute flavors evenly and keeps everything from falling apart.
How to Roll a Burrito (So It Stays Together!)
Rolling a burrito properly makes all the difference—it keeps everything tucked inside and gives you that restaurant-style, easy-to-hold wrap.
- Warm the tortilla: Warm your flour tortilla for about 15 to 20 seconds in the microwave or a dry skillet. This makes it soft and flexible so it won’t tear.
- Add fillings in the center: Place your fillings in a line across the lower third of the tortilla (not in the middle!). Don’t overfill—this is the #1 mistake.
- Fold up the bottom: Lift the bottom edge up and over the filling, tucking it in slightly to tighten everything.
- Fold in the sides: Fold both the left and right sides inward to keep the filling from spilling out.
- Roll it up tightly: Continue rolling forward while keeping everything snug until you have a sealed burrito.
Recipe Tips
- Slice against the grain: This keeps the steak tender and easy to bite.
- Don’t skip the resting time: It helps keep the juices inside the meat.
- Warm your tortillas: They’ll be easier to roll and won’t tear.
- Don’t overfill: A well-balanced burrito is easier to eat and tastes better.
- Store leftover steak in the refrigerator for up to 3 days. Warm gently in a skillet or microwave before assembling burritos.
Carne Asada vs. Steak for Burritos
Not all steak burritos are the same—and that’s where carne asada stands out.
Carne asada refers to steak that has been:
• Marinated in citrus and spices
• Grilled over high heat
• Sliced thinly against the grain
Regular steak burritos often use simply seasoned meat, but carne asada delivers brighter, more complex flavor thanks to the marinade.
That citrus-based marinade also helps tenderize the meat, making it perfect for slicing thin and layering into burritos.
Variations to Try
- Low-Carb Version: Serve the carne asada in lettuce wraps or as a burrito bowl.
- Extra Spicy: Add sliced jalapeños or hot salsa.
- Street-Style Burritos: Keep it simple with just steak, cilantro, onion and a squeeze of lime.
What to Serve with Carne Asada Burritos
• Chips and Pico de Gallo
• Fiesta Rice
• Grilled Corn Salad
• Black Bean Taco Salad
Why This Mexican Burrito Recipe Works
The balance of acid, fat and spice in the marinade creates steak that’s deeply flavorful but still fresh.
And finishing the steak with that reserved marinade gives it a bright, just-made flavor that really sets these burritos apart.
This is one of those meals that feels a little bit like a treat, but is actually pretty simple to make at home. I love setting everything out and letting everyone build their own burrito—it turns dinner into something a little more fun and interactive.
Carne Asada Burritos
Ingredients
CARNE ASADA:
- 6 tablespoons extra virgin olive oil
- 4 tablespoons freshly squeezed lime juice
- 4 tablespoons freshly squeezed orange juice
- 1 tablespoon distilled white vinegar
- ¾ cup minced fresh cilantro
- 5 large garlic cloves, minced
- 1½ teaspoons kosher salt
- 1 teaspoon dried oregano
- ½ teaspoon ground cumin
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon chipotle chile powder
- 2 pounds flank steak
THE REST:
- 8 burrito-sized flour tortillas
- desired fillings: rice, beans, guacamole, salsa, sour cream and cheese
Instructions
MAKE THE CARNE ASADA:
- Add the oil, lime juice, orange juice, vinegar, cilantro, jalapeno, garlic, salt, oregano, cumin, black pepper, and chipotle chili powder to a bowl and stir to combine. Remove ¼ cup of this mixture and set aside for topping the carne asada later. Put the steak into a gallon-sized zip-top plastic bag along with the rest of the marinade. Let it marinade in the fridge for at least 2 hours, but up to 24 hours. When you’re ready to grill the steak, preheat a grill to high. Remove the steak from the marinade, and discard the marinade. Grill the steak until it’s done to your desired level of doneness, about 7 to 10 minutes per side. If you want to cook it to medium doneness, the internal temperature should be around 135 to 145℉. Let the steak rest for 10 minutes before slicing it across the grain. Spoon the reserved ¼ cup of marinade on top.
ASSEMBLE THE BURRITOS:
- Stuff the flour tortillas with the carne asada and any fillings you like. Wrap to create burritos.
Notes
- Nutritional Info does not include desired fillings.
- Marinate longer for more flavor: Up to 24 hours works great
- Slice thinly against the grain: This ensures tender bites
- Use high heat for grilling: Helps create a nice char
- Warm tortillas before filling: Prevents cracking
- Make it a burrito bowl: Skip tortillas for a lighter option
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
