Our local meat store, can’t honestly call it a butcher, recently started carrying flank steak and skirt steak. Angus flank and skirt steak. For 7.69 a pound.
The perfect cuts for making San Diego carne asada style burritos. I’ve seen many a carne asada burrito on menues outside of San Diego. They have absolutely zero resemblance to what I recognize as a carne asada burrito. The real deal has citrus marinated beef, guacamole, pico de gallo salsa. That’s it. No rice. No beans. No cheese. No creama. No corn. Three items in a tortilla. But if you add French fries you can call it a California burrito. But that’s a different subject.
Cost wise this is complicated emotionally. This burrito is slightly smaller than the real deal. Current price of the real deal from Roberto’s on El Cajon Blvd is $11.25. This homemade version was $9. Once you adjust for size they are pretty much the same price. I’ve always known that I couldn’t make them as cheap as j could buy them. Today was just proof.
The char on that meat looks incredible. Well done :o
Trim any excessive hard far from the steak. Cut the fat up fine and feed some to each cat and dog. Put the meat in the marinade (OJ, lime judice, beer, soy sauce, fresh ground pepper). Marinade for at least an hour.
Coat the bottom of a cast iron pan in what looks like it’s too much oil for a steak. Char it medium on each side until medium rare. About four minutes per side. Remove it and let it rest for 10 minutes. Slice with the grain then slice the ass trips against the grain. Put it back in the pan along with any juices. Toss it around and scrape the pan as needed until it’s finished. Apply directly to the prepped tortillas. Fold them up and eat them.
The sugars from the marinade, the hot oil and the cast iron make the char perfect.
Came out great, thanks, but next time I won’t be slicing the ass trips. Just personal preference.
If you don’t slice the ass strips it will be chewy like tripe.
But it’s your call. Some people like a chewy ass.