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Backyard Blogging.

Grilled Carne Asada Burrito with Smoked Pico

This southwest spin on wood-fired puts the simple in simply delicious. Flank steak is generously season with Traeger Beef Rub, sliced and loaded into warm tortillas with homemade smoked pico, cilantro and sour cream for the best Grilled Carne Asada Burrito with Smoked Pico you’ve ever tasted.


Smoked Pico de Gallo:

1 yellow onion, diced
5 tomatoes, seeded and diced
1 jalapeño, seeded and diced
1/2 of a lemon, juiced
1 lime, juiced
1/2 tsp kosher salt
1/2 tsp black pepper
1 red bell pepper, seeded and diced

Carne Asada Burrito:

2 to 3 lbs flank steak
4 tbsp traeger beef rub
6 large flour tortillas
sour cream
1 bunch cilantro, chopped


For the Pico de Gallo: Combine the tomatoes, onion, jalapeno, bell pepper, lemon and lime juice, salt and pepper and 3 Tbsp cilantro.

When ready to cook start the Traeger grill on smoke with the lid open until fire is established (4-5 minutes). Set the temperature to 165 degrees F (set to Super Smoke mode if using a WiFIRE-enabled grill) and preheat, lid closed 5-10 minutes.

Spread pico de gallo evenly on a cookie sheet and place in grill for 20 minutes. Remove from the grill and put in fridge to cool.

Turn the grill up to 450 degrees F (set to 500 degrees F if using a WiFIRE-enabled grill) and preheat, lid closed, for 10 to 15 minutes.

Season all sides of the flank steak with Traeger Beef rub. Place steak in grill and cook for 4 to 5 minutes. Flip steak and continue to cook until the internal temperature reaches 140 degrees F. Remove steak from grill and let rest for 10 minutes before slicing.

Slice steak into thin slices against the grain. Build burritos with tortillas, chilled pico de gallo, sour cream, guacamole and cilantro. Enjoy!

Recipe and photo from Traeger.