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Grilled Carne Asada Burrito with Smoked Pico

Grilled Carne Asada Burrito with Smoked Pico

By Traeger Kitchen

This southwest spin on a wood-fired classic puts the simple in simply delicious. Flank steak is generously seasoned with Traeger Beef Rub, sliced and loaded into warm tortillas with homemade smoked pico, cilantro and sour cream.

Prep Time

10 Min

Cook Time

30 Min




This recipe serves:


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Units of Measurement:
Smoked Pico
5 Medium tomato, seeded and diced
1 Medium yellow onion, diced
1 Whole jalapeño, seeded and diced
1 Whole red bell pepper, diced
Juice of 1/2 lemon
Juice of 1 lime
1/2 Teaspoon kosher salt
1/2 Teaspoon Black pepper
1 Bunch cilantro, chopped, divided
2 Pound flank steak
As Needed Traeger Beef Rub
Sour cream, for serving
6 Large flour tortillas
guacamole, for serving


  • 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.

    165 ˚F / 74 ˚C


    Super Smoke

  • 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.

  • 3

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

    165 ˚F / 74 ˚C


    Super Smoke

  • 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 450° if available.

    450 ˚F / 232 ˚C


  • 5

    Season all sides of the flank steak with 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.

    450 ˚F / 232 ˚C

    140 ˚F / 60 ˚C

  • 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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