Burrito de La Calle

Ingredients

• 0.5 teaspoon pepper black freshly ground
• 3 cups pinto beans warmed canned drained
• 3 tablespoons cilantro leaves chopped
• 4 large flour tortilla warmed (13 in.)
• 1 tablespoon garlic minced
• 1 tablespoon jalapeno minced
• 4 servings korean marinade 
• 0.5 teaspoon kosher salt 
• 1.5 teaspoons kosher salt 
• 1 tablespoon juice of lime fresh
• 3 tablespoons juice of lime fresh
• 0.5 cup onion red minced
• 4 servings salsa 
• 1 tablespoon serrano chiles minced
• 1 pound skirt steak 
• 3 cups tomatoes finely chopped
• 1 tablespoon vegetable oil 
• 4 servings frangelico 
• 4 servings frangelico 

Equipment

• bowl
• grill
• aluminum foil
• cutting board

Directions

1. Mix all ingredients together and pour over meat in a shallow dish. Chill at least 1 hour and up to 3 hours ahead.
2. Combine all ingredients in a medium bowl.
3. Let sit, stirring occasionally while you cook meat.
4. Prepare a grill for high heat (450 to 550; you can hold your hand 5 in. above cooking grate only 2 to 4 seconds). Cook meat 8 to 10 minutes.
5. Let rest on a cutting board, covered with foil, for 15 minutes. Chop meat into 1/2-in. pieces.
6. Lay 1 tortilla on a work surface. In the center, arrange 3/4 cup beans, 1/2 cup salsa, and 1/2 cup meat.
7. Roll burrito up, folding sides in over filling. Repeat with remaining ingredients.
8. Serve burritos with remaining salsa.
9. *Buy flap meat (also called flap steak or bavette), a thin, flat piece of beef from the flank area, at Latino markets.