Ingredients
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
Preparation
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.
In small nonmetal bowl, mix all salsa ingredients until blended. Cover; refrigerate at least 2 hours to blend flavors.
Brush grill rack with vegetable oil. Heat coals or gas grill for direct heat. Wrap tortillas in heavy-duty foil.
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.
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.
Grill burritos uncovered over medium heat 5 minutes, turning once, until hot. Serve burritos with salsa.
