Recipe: Barbecued Burritos (using round steak, grilled)

BARBECUED BURRITOS

1 lb beef boneless top round steak, about 1 inch thick
FOR THE MEXICAN MARINADE:
1 (8 oz) can spicy 8-vegetable juice (1 cup)
2 tbsp lime juice (fresh)
1 tbsp vegetable oil
1/4 tsp salt
FOR THE BURRITOS:
6 flour tortillas (8-10 inch)
1 cup shredded cheddar cheese
1 medium onion, chopped
1 medium tomato, chopped
1 medium avocado, chopped
3/4 cup barbecue sauce

Pierce beef with fork several times on both sides. Prepare Mexican Marinade in shallow glass or plastic bowl or resealable plastic bag. Add beef, turn to coat with the marinade. Cover dish or resealable bag and refrigerate, turning beef occasionally, at least 8 hours but no longer than 24 hours.

WHEN READY TO COOK:
Heat coals or gas grill. Wrap tortillas in heavy-duty aluminum foil.

Remove beef from marinade; discard marinade.

Cover and grill beef 4 to 5 inches from 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.

TO MAKE THE BURRITOS:
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, folded sides down, uncovered, 4 to 5 inches from medium heat about 5 minutes, turning once, until hot.

Makes 6 servings
Source: Betty Crocker's Mexican Cookbook