Since I live in Texas which is known as cattle country and also home to that favorite cuisine known as Tex-Mex, I thought I would put my own spin on grilled burritos with a fresh, bright sauce as well as molé barbecue sauce. You could actually double the ingredients for the barbecue sauce and use it as a dipping sauce, too.
Serve these burritos with fresh guacamole, sour cream for dipping, a black bean-corn salad and Mexican rice for a fresh alternative to the usual burgers & dogs cookout. —gr8chefmb
flank, sirloin or skirt steak, trimmed of any excess fat
extra virgin olive oil
lightly packed chopped fresh cilantro
garlic cloves, smashed and finely minced
prepared molé paste [from an 8.25-oz. jar; can be found on latin foods aisle of most grocery stores]
brown sugar- or honey-flavored barbecue sauce
avocados, peeled, pitted and sliced lengthwise
julienned red radishes
burrito-sized flour tortillas, warm
In This Recipe
Place flank steak between two pieces of plastic wrap. Use bumpy side of meat mallet to pound steak to half its original thickness. In a 9x13x1-inch glass baking dish, whisk together 2/3 cup of oil; juice and zest of 2 limes; 1/2 cup cilantro; 2 garlic cloves; and 1/4 cup barbecue sauce. Place steak pieces in marinade and turn to coat. Let steaks stand and marinate for at least 20 minutes at room temperature or up 4 hours in refrigerator covered with plastic wrap.
Place a 1-quart saucepan over medium high heat, and add 2 tablespoons of oil along with 1 garlic clove. Cook, stirring occasionally, for 2-3 minutes, or just until garlic is softened. Add mole paste along with 1/2 cup of water to garlic, and cook, whisking until blended, for 3-4 minutes. Add remaining barbecue sauce to saucepan and reduce heat to low; simmer, stirring occasionally, for 10 minutes. Remove from heat and set aside.
In a small glass bowl, whisk together 3/4 cup of oil along with remaining cilantro and garlic along with juice of 2 limes. Season to taste with salt and pepper. Set aside.
Preheat grill until hot. Place steaks on grill and cook for 3-5 minutes on each side, brushing each side with barbecue mole sauce twice during cooking time. Remove from grill and allow to rest for 5 minutes, then thinly slice in crosswise strips.
To assemble and grill burritos, place several strips of steak down center of burrito, drizzle 1 tablespoon of barbecue molé sauce over steak; top with a 2-3 avocado slices and 1 tablespoon of radish pieces. Fold two sides up over filling and then roll from one unfolded side to the other and secure with 1-2 toothpicks. Use a pastry brush to brush bit of remaining oil over burrito. Repeat with remaining tortillas and filling. Place burritos on grill and cook for 2-3 minutes on each side, or just until lightly golden brown. Serve with cilantro chimichurri sauce for dipping. Cut remaining limes into wedges and pass for squeezing over burritos.