Photo: Thomas J. Story, Andrea M. Gómez; Styling: Dan Becker
Total Time
2 Hours
Serves 4, plus 1 1/2 cups salsa for serving

Our quicker adaptation of the recipe from La Calle Asadero in Oakland.

How to Make It

Step 1

Make marinade: Mix all ingredients together and pour over meat in a shallow dish. Chill at least 1 hour and up to 3 hours ahead.

Step 2

Make salsa: Combine all ingredients in a medium bowl. Let sit, stirring occasionally while you cook meat.

Step 3

Prepare a grill for high heat (450° to 550°; you can hold your hand 5 in. above cooking grate only 2 to 4 seconds). Cook meat 8 to 10 minutes. Let rest on a cutting board, covered with foil, for 15 minutes. Chop meat into 1/2-in. pieces.

Step 4

Assemble burritos: Lay 1 tortilla on a work surface. In the center, arrange 3/4 cup beans, 1/2 cup salsa, and 1/2 cup meat. Roll burrito up, folding sides in over filling. Repeat with remaining ingredients. Serve burritos with remaining salsa.

Step 5

*Buy flap meat (also called flap steak or bavette), a thin, flat piece of beef from the flank area, at Latino markets.

Step 6

Note: Nutritional analysis is per serving.

Ratings & Reviews

LoLoBo's Review

April 27, 2010
Unbelievably great! We did not put the beans in the burrito as the recipe states but instead made a quick fresh guacamole with avocados, lemon juice, salt and pepper. Served it all in some corn tortillas with a bit of jack cheese and/or sour cream. Marinated the flap steak for 24 hours though - it needed this long to properly absorb the marinade flavors. The salsa was so fresh and really was key to making these so delicious.