Carne Asada Burritos

1.Combine 1/2 cup cilantro, 1/2 cup oil, lime juice, chipotle, adobo sauce, garlic, vinegar, salt, cumin, and black pepper in a large bowl.

2.Add steak to marinade; toss to coat. Cover bowl with plastic wrap; chill 4–12 hours, flipping steak occasionally.

3.Heat 2 Tbsp. oil in a large cast-iron skillet over high until it shimmers. Remove steak (reserving 1/4 cup marinade) and season with salt and black pepper; cook 5–7 minutes per side for medium-rare. Transfer steak to a cutting board; tent with foil and let rest 10 minutes. Slice steak against the grain.

4.Sauté bell peppers and onion in drippings in skillet with reserved marinade over medium-high heat until crisp-tender, 3–5 minutes.

5.Warm tortillas in a large nonstick skillet over low heat.

6.Divide steak, bell pepper-onion mixture, romaine, avocado, pico de gallo, and 2 Tbsp. cilantro among tortillas. Fold sides of tortilla into center, then roll edge closest to you over the filling; continue rolling and tucking in filling until enclosed.