Grilled Carne Asada Burrito with Smoked Pico

Ingredients

Units of Measurement:

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Steps

• 1

  For the Pico de Gallo: Combine the tomatoes, onion, jalapeno, bell pepper, lemon and lime juice, salt and pepper and 3 Tbsp cilantro.

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  Ingredients

  • 5 tomatoes

  • 1 onion, diced

  • 1 jalapeño , seeded and diced

  • 1 Red Bell Pepper, seeded & diced

  • 1/2 lemon, juiced

  • 1 Whole lime, juiced

  • 1/2 Teaspoon kosher salt

  • 1/2 Teaspoon black pepper

  • 3 Tablespoon cilantro

• 2

  When ready to cook start the Traeger grill on smoke with the lid open until fire is established (4-5 minutes). Set the temperature to 165 degrees F (set to Super Smoke mode if using a WiFIRE-enabled grill) and preheat, lid closed 5-10 minutes.

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• 3

  Spread pico de gallo evenly on a cookie sheet and place in grill for 20 minutes. Remove from the grill and put in fridge to cool.

  

  Grill: 165 ˚F

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• 4

  Turn the grill up to 450 degrees F (set to 500 degrees F if using a WiFIRE-enabled grill) and preheat, lid closed, for 10 to 15 minutes.

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• 5

  Season all sides of the flank steak with Traeger Beef rub. Place steak in grill and cook for 4 to 5 minutes. Flip steak and continue to cook until the internal temperature reaches 140 degrees F. Remove steak from grill and let rest for 10 minutes before slicing.

  

  Grill: 450 ˚F

  

  Probe: 140 ˚F

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  Ingredients

  • 3 Pound flank steak

  • 4 Tablespoon Traeger Beef Rub

• 6

  Slice steak into thin slices against the grain. Build burritos with tortillas, chilled pico de gallo, sour cream, guacamole and cilantro. Enjoy!

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