Carne Asada and Elote Burrito

For the Carne Asada Marinade, mix the juice of Limes (2), Sunkist Orange (1), Garlic (2 cloves), Fresh Cilantro (1 handful), Distilled White Vinegar (2 Tbsp), Ground Cumin (1 tsp), Salt (1/2 tsp), Ground Black Pepper (1/4 tsp), Olive Oil (as needed). Taste and adjust if necessary.

Transfer the marinade to a large ziplock bag and add the Flank Steak (680 g). Marinate for 6 hours or overnight (preferred).

For the Elote, if needed, cook the Corn (4 ears). Remove the corn from the cob and add it to a large bowl. Season with Garlic Salt (to taste), Salt (to taste), and Ground Black Pepper (to taste).

In another small bowl, mix together the Mayonnaise (4 Tbsp) and Adobo Sauce (2 Tbsp) and juice of Lime (1/2). Season with Salt (to taste) and Ground Black Pepper (to taste).

Fold in the Feta Cheese (55 g) and Scallions (2 stalks). Taste and adjust if needed.

When ready to ensemble, heat a grill to medium-high heat and lightly coat the grate with oil. Remove the Flank Steak, from the marinade and grill 6-7 minutes on each side for medium-rare. The steak should be nice and charred.

Remove from the grill and allow to rest for 10 minutes before slicing. Slice the meat in thin strips against the grain.

While the steak is grilling, season the cooked White Rice (60 g) with Salt, Pepper and Lime (1). Set aside.

To assemble the burrito, place the Large Flour Tortillas (6) flat and add a heaping spoonful of the elote. Top with a spoonful of the lime rice, then a layer of Fresh Cilantro (1 handful) then a few pieces of carne asada. Add in Jalapeño Peppers (to taste) if using.

Wrap, cut in half, and enjoy!