Tequila-Marinated Steak Burritos

Courtesy of The Beef Checkoff

Servings: 6
Prep Time: 25 Min.
Cook Time: 20 Min.
Marinate: 6 Hr.

* 1 beef flank steak (about 1-1/2 to 2 lb.)
* 6 medium flour tortillas (10-in. diameter), warmed

Marinade:
* 1/2 c. fresh orange juice
* 2 Tbsp. tequila
* 1 Tbsp. vegetable oil
* 1 Tbsp. honey
* 2 Tbsp. minced garlic
* 1 tsp. crushed red pepper

Toppings:
* guacamole, pico de gallo and shredded lettuce

1. Combine marinade ingredients in a small bowl. Place beef steak and marinade in food-safe plastic bag; turn to coat. Close bag securely and marinate in refrigerator 6 hr. or as long as overnight, turning occasionally.
2. Remove steak from marinade; discard marinade. Place steak on grid over medium, ash-covered coals. Grill, covered, 11-16 min. (over medium heat on preheated gas grill, 16-21 min.) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
3. Carve steak across the grain. Season with salt and pepper, as desired. Place equal amounts of beef on each tortilla, leaving 1-1/2-in. border on right and left sides. Top with Toppings, as desired. Fold right and left sides of tortilla over filling. Fold bottom edge up over filling and roll up tightly.

* Recipe Courtesy of The Beef Checkoff

Calories: 405;   Total Fat: 13g;   Saturated Fat: 4g;   Cholesterol: 66mg;   Total Carbs: 39g;   Fiber: 2g;   Protein: 30g;   Sodium: 494mg;