Grilled Carne Asada Burrito with Smoked Pico

Steps

• 1

  When ready to cook set Traeger temperature to 165°F and preheat, lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.

  Grill: 165 ˚F

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• 2

  Make the smoked Pico de Gallo. In a large bowl, add the tomatoes, onion, jalapeño, bell pepper, lemon and lime juice, salt, and pepper, and 3 tablespoons cilantro. Toss to combine. On a rimmed baking sheet, spread the pico into an even layer.

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  Ingredients

  • 5 Whole diced tomatoes

  • 1 Whole diced yellow onion

  • 1 Whole jalapeño, seeded and diced

  • 1 Whole red bell pepper, diced

  • 1/2 Half lemon

  • 1 Whole lime, juiced

  • 1/2 Half kosher salt and black pepper

  • 3 Tablespoon bunch cilantro, chopped

• 3

  Place the baking sheet on the grill grates. Close the lid and smoke for 20 minutes.

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• 4

  Remove the pico from the grill, transfer to a bowl and place in the refrigerator to cool. Increase the Traeger temperature to 450˚F and preheat, lid closed for 15 minutes. For optimal results, set to 500˚F if available.

  Grill: 450 ˚F

  Probe: 500 ˚F

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• 5

  Season all sides of the flank steak with Traeger Beef Rub.

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  Ingredients

  • 3 As Needed flank steak

  • 4 As Needed Traeger Beef Rub

• 6

  Insert the probe horizontally into the center of the steak. Place the steak directly on the grill grates. Close the lid and cook for 4-5 minutes. Flip the steak, close the lid and continue to cook until the internal temperature reaches 140˚F.

  Probe: 140 ˚F

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• 7

  Remove the steak from grill and let rest for 10 minutes before slicing into thin slices against the grain. Build the burritos with tortillas, chilled pico de gallo, sour cream, guacamole, and cilantro. Enjoy!

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  Ingredients

  • As Needed sour cream, for serving

  • 6 Whole flour tortillas, for serving

  • As Needed guacamole