Big Cali Carne Asada Burrito | Emeril Lagasse

April 4th is National Burrito Day and we’re celebrating with Emeril’s Big Cali Carne Asada Burrito! Emeril last made the dish for our Los Angeles Rams superfan Alan Flores, and now it’s a staple at Alan’s famous tailgates. Big Cali Carne Asado Burrito 1 1/2 - 2 pounds flank steak Spice Mix: 1 ½ tablespoons Mexican chili powder 1 ½ tablespoons ground cumin 1 tablespoon kosher salt 2 teaspoons onion powder 1 ½ teaspoons chipotle chili powder 1 1/2 teaspoons smoked paprika ¾ teaspoon cayenne pepper Marinade: 2 tablespoons olive oil, plus more for grilling 6 large cloves garlic, minced or pressed 2 tablespoons reduced sodium soy sauce 2 tablespoons orange juice 2 tablespoons lime juice 1 tablespoon brown sugar 1/2 teaspoon liquid smoke For Serving: Burrito-size large flour tortillas, warmed according to package directions Mexican Rice or cooked white rice Cooked Black beans Guacamole Pico de Gallo Grated cheese, such as cheddar, Cotija, Colby Sour cream or Crema Chopped fresh cilantro Lime wedges, for garnish Place the flank steak in a shallow nonreactive container or in a plastic resealable food storage bag. In a small bowl combine the Spice Mix ingredients; stir to blend well, then set aside. Combine the Marinade ingredients in a small bowl and add 2 tablespoons of the Spice Mix. Pour this over the meat, turning the meat so that it is evenly coated with the marinade. Seal the bag and transfer to the refrigerator. Marinate at least 4 hours and up to overnight, turning occasionally. When ready to grill, allow the flank steak to return to room temperature; discard marinade and pat steaks very dry with paper towels. Drizzle the steaks with enough olive oil to coat well on all sides; rub to evenly coat. Sprinkle the remaining Spice Mix over the steaks on all sides and set aside while you preheat the grill. Grease and preheat an outdoor grill to medium-high heat. Grill steak for 3 to 4 minutes per side, or until an internal thermometer reads 130-135 degrees F for medium rare or around 140 degrees for medium. Grill time will vary depending on thickness of your steak and desired level of doneness. *If you like your steaks rare then use high heat so you can get the charred outside in less time. Remove steak and let rest 10 minutes before thinly slicing across the grain on a diagonal. Allow guests to assemble their burritos according to their liking, with the sliced steak and any other desired fillings. Roll up burrito-style and serve with lime wedges. Yield: 6 to 8 servings Latin Style Rice 2 tablespoons olive oil 1 medium onion, chopped 1/2 cup chopped green bell peppers 2 teaspoons minced garlic 2 cups long grain rice 1 large tomato, peeled, seeded and chopped 3 cups chicken stock, or water 1 ¼ teaspoons salt 1/2 teaspoon saffron ½ teaspoon dried Mexican oregano or regular oregano 1/4 cup chopped green onions 2 tablespoons chopped fresh cilantro In a medium, heavy saucepan, heat the oil over medium-high heat, add the onions and bell peppers, and cook, stirring, until soft, about 3 minutes. Add the garlic and cook for 30 seconds. Add the rice and cook, stirring, for 1 minute. Add the tomatoes and cook, stirring, for 1 minute. Add the stock, salt, saffron, and oregano and stir well. Bring to a boil. Lower the heat to low, cover, and cook undisturbed until all the liquid is absorbed, about 20 minutes. Remove from the heat and let sit, covered, for 10 minutes. Uncover and fluff the rice with a fork. Garnish with the green onions and cilantro. Serve immediately. Yield: 6 to 8 servings Recipe courtesy Emeril Lagasse, copyright Martha Stewart Living Omnimedia, LP., all rights reserved. For More Ways To Kick It Up A Notch Subscribe Here: Stay Connected With Emeril On: Instagram: Facebook: Amazon: Watch Emeril’s New Series on Roku: Emeril Tailgates: Emeril Cooks: