grilled carne asada burrito with smoked pico


  • 5 Tomatoes

  • 1 onion, diced

  • 1 Jalapeno, seeded & diced

  • 1 Red Bell Pepper, seeded & diced

  • 1/2 lemon, juiced

  • 1 Whole lime, juiced

  • 1/2 Teaspoon kosher salt

  • 1/2 Teaspoon black pepper

  • 3 Tablespoon cilantro

  • 3 Pound flank steak

  • 4 Tablespoon Your Favorite Beef Rub




For the Pico de Gallo: Combine the tomatoes, onion, jalapeno, bell pepper, lemon and lime juice, salt and pepper and 3 Tbsp cilantro.


When ready to cook start the Z Grill grill on smoke with the lid open until fire is established (4-5 minutes). Set the temperature to 165 degrees F and preheat, lid closed 5-10 minutes.


Spread pico de gallo evenly on a cookie sheet and place in grill for 20 minutes. Remove from the grill and put in fridge to cool.


Turn the grill up to 450 degrees F (set to HIGH setting) and preheat, lid closed, for 10 to 15 minutes.


Season all sides of the flank steak with Z Grill Beef rub. Place steak in grill and cook for 4 to 5 minutes. Flip steak and continue to cook until the internal temperature reaches 140 degrees F. Remove steak from grill and let rest for 10 minutes before slicing.


Slice steak into thin slices against the grain. Build burritos with tortillas, chilled pico de gallo, sour cream, guacamole and cilantro. Enjoy!