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Sonora's signature burritos feature chargrilled beef wrapped in large flour tortillas with fresh salsa. This high protein, family-friendly meal is a fresh, satisfying option for any occasion.
In a shallow dish, combine lime juice, olive oil, kosher salt, black pepper, and garlic powder. Mix to create a marinade.
Place the flank steak in the marinade, coat thoroughly, and refrigerate for at least 30 minutes, flipping once halfway for even flavor.
While the steak marinates, dice the Roma tomatoes, onion, cilantro, and jalapeño. Combine in a bowl with a pinch of salt to make fresh salsa.
Preheat a grill or grill pan to high heat (about 450°F). Sear the steak for 4-5 minutes per side for medium-rare, ensuring visible grill marks without burning.
Let the steak rest for 5 minutes, then slice thinly against the grain to retain juiciness.
Warm the flour tortillas on a dry skillet over medium heat for 30 seconds each side until pliable.
To assemble, layer slices of carne asada onto each tortilla, top with fresh salsa, then fold and roll tightly into burritos.
Serve immediately, or wrap in foil to keep warm until ready to eat.
