Grilled Steak Burritos

½ lb skirt steak

2 tsp ground cumin

2 cloves garlicdivided, minced

Juice of 2 limes

4 tbsp extra-virgin olive oil

1 8-oz. can black beansdrained, rinsed

Kosher saltto taste

Freshly ground black pepper

3 small tomatoes

⅓ cup minced red onion

5 tbsp freshly chopped cilantrodivided

1 avocadodiced

1 cup cooked brown or white rice

4 Sonora Burrito Tortillas

1 ½ cups thinly sliced romaine lettuce

Shredded cheddar cheeseoptional

Sour creamoptional

In a baking dish, rub steak with cumin, 1 garlic clove, 2 tbsp lime juice and 1 tbsp olive oil.

Heat 1 tbsp olive oil in small saucepan. Add remaining clove garlic and sauce until fragrant, around 1 minute. Add black beans and sauce until thickened, around 4 to 5 minutes. Season with salt and pepper to taste.

In a medium sized bowl, stir together tomatoes, red onion, 3 tbsp cilantro, 2 tbsp lime juice and 1 tbsp olive oil. Stir in avocado and season with salt and pepper to taste.

Heat grill to high heat. Season steak with salt and pepper and grill for 2 to 3 minutes per side once grill is hot. Let sit for 5 minutes and slice thinly on the diagonal.

In a small bowl, stir together rice and remaining 2 tbsp cilantro and season with salt and pepper to taste.

Rub a large nonstick skillet with remaining olive oil and heat over medium heat. Add tortillas and heat, around 15-30 seconds per side.

In the centre of each tortilla, place small mount of rice, beans, avocado Pico de Gallo, several slices of steak, lettuce and, if desired, sprinkling of cheese and spoonful of sour cream. Carefully roll tortilla around the filling, pulling in sides as you roll. Return burritos to BBQ grill and lightly crisp; around 30 seconds per side. Serve with immediately.

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Grilled Steak Burritos