Smoky Citrus-Marinated Steak Burritos with Sourdough Tortillas🌯

We have some variation of tacos/burritos at least once a week. Depending on what meat and vegetables I have on hand I let that be the guide. Citrus marinades like carne-asada and al pastor are extremely popular. Citrus has a way of heightening the flavors of the onions and spices, while adding some sweetness that will caramelize when we grill it. there are so many different ways to make a great burrito. In this simple marinade recipe, I used the juice and zest of an orange, some chipotles in adobo for smoky flavor and heat, minced onion, some minced fresh garlic and salt.

I used beef loin flap in my version. It has great marbling and deep beefy flavor and works great on skewers. You can use whichever cut of beef you like, look for marbling to keep it tender! Using skewers for the marinated beef, we are able to slide on thick slices of white onion that will add even more flavor to these unreal burritos. The beef marinade can be made 2 hours before or can sit in the fridge overnight.

Making sourdough tortillas takes about 10 minutes to make. They are such a huge payout for a small amount of effort and elevate the meal. I go through a lot of tortillas in my house, so I decided it was about time I tried my hand at my own. They came out so full of tart, bready flavor with charred bubbles and an amazing stretch. It was such a step up to the meal and of course a small sense of pride. With that said: There is nothing wrong with store-bought tortillas, for the record. You can skip this step and still enjoy this recipe!

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Ingredients:

• For the steak & marinade:

  • 1lb beef loin flap

  • 1 large white onion (cut into quarters)

  • juice from 1 orange

  • 1 tbsp orange zest (about)

  • 3 chipotles in adobo

  • 1 tbsp minced onions

  • 1/2 tbsp garlic powder

• For the Sourdough Tortillas:

  • 320g AP flour

  • 100 g lukewarm water

  • 60g active sourdough starter

  • 1 tsp baking powder

  • 25 g olive oil

  • 5 g salt

Burrito Fillings:

• Shredded cheese

• Sour cream

• Rice

• Lettuce

• Salsa/ Guacamole

Let's Make It:

1. At least 2 hours before planning to grill, make your marinade. In a large bowl, add your beef loin flap (cubed), juice and zest from an orange, garlic powder, minced onion, salt and chipotles in adobo. Mix the marinade to coat all the beef and let it sit in the fridge for 2 hours up to overnight before grilling. Skewers with onion and the beef optional but highly encouraged.

2. Mix your ingredients for your tortilla dough in a large bowl with a wooden spoon. Add your water and starter to the bowl and mix to incorporate. Next add your flour, baking powder and salt. Mix together and finally add your olive oil. Mix by hand (use wet hands) and form a ball. Cover with plastic wrap and allow to rest for 30 minutes.

3. Pre-heat your grill. Bring your grill to about 375 degrees F. Add your beef and onion skewers and cook 6 minutes per side. Using a temperature probe, take off the beef at around 135°F and let sit 10 minutes. It will continue to cook slightly while off the heat, and this way we ensure a beautiful medium-rare cook.

   
   

4. On a floured surface, cut your tortilla dough into 8 equal pieces. Roll each one into a ball and then using a rolling pin, roll it out into a thin disk. Heat your nonstick pan to medium high heat. Once the pan is hot, add your tortilla and heat for about 30 seconds to a minute per side. The tortillas will form bubbles and have char spots!

   
   

5. Grab your toppings of choice (some listed suggestions above!) and enjoy. :)