Barbecued Burritos

 

1

boneless beef top round steak, about 1 inch thick (1 lb)

1

can (5 1/2 oz) spicy eight-vegetable juice

2

tablespoons lime juice

1

tablespoon vegetable oil

1/4

teaspoon salt

1

medium orange, peeled, chopped

1/2

cup chopped peeled jicama

1/4

cup chopped tomatillas

1/4

cup chopped red onion

2

tablespoons chopped fresh cilantro or parsley

1

tablespoon lime juice

1

teaspoon honey

1/4

teaspoon salt

1

small serrano chile, seeded, finely chopped (1 tablespoon)

6

flour tortillas (10 inches in diameter)

1

cup shredded Cheddar cheese (4 oz)

1

medium onion, chopped (1/2 cup)

1

medium tomato, chopped (3/4 cup)

1

medium avocado, chopped

3/4

cup spicy barbecue sauce

• 1 With fork, pierce beef several times on both sides. In shallow nonmetal dish or resealable food-storage plastic bag, mix all remaining beef ingredients. Add beef; turn to coat with marinade. Cover dish or seal bag; refrigerate, turning beef occasionally, at least 8 hours but no longer than 24 hours.
• 2 In small nonmetal bowl, mix all salsa ingredients until blended. Cover; refrigerate at least 2 hours to blend flavors.
• 3 Brush grill rack with vegetable oil. Heat coals or gas grill for direct heat. Wrap tortillas in heavy-duty foil.
• 4 Remove beef from marinade; discard marinade. Place beef on grill rack. Cover and grill beef over medium heat 25 to 30 minutes for medium doneness, turning once. Add packet of tortillas for last 5 minutes of grilling, turning occasionally, until warm.
• 5 Cut beef across grain into thin slices. Place beef, cheese, onion, tomato and avocado on center of each tortilla. Fold one end of tortilla up about 1 inch over filling; fold right and left sides over folded end, overlapping. Fold remaining end down. Brush burritos with barbecue sauce.
• 6 Grill burritos uncovered over medium heat 5 minutes, turning once, until hot. Serve burritos with salsa.