Steak Burrito with Grilled Zucchini

Ingredients

• Lime juice
• Chili powder
• Lime
• Cilantro
• Juice
• Zucchini
• Salsa

Directions

1. Warm a griddle over medium heat, then toast the tortillas until both sides start to blister and take on a little color. Move them off to the side.
2. Arrange the meat on a platter, and coat both sides evenly with the seasoning mixture.
3. Bring the grill up to high heat. Put the lid down so it can heat thoroughly, then reduce the grill to medium high heat.
4. Set the meat on the grill and cover it. Cook for about 6-9 minutes, then turn it over.
5. Add the zucchini and corn to the grill at this point. Let the vegetables cook for a few minutes, just until grill marks appear, then turn them to cook the second side.
6. Continue grilling the meat for another 6-9 minutes, then transfer it to a plate and loosely cover it with foil. Rest the meat for 5-8 minutes.
7. While the meat rests, combine the crema, chili powder and lime juice in a bowl, whisking until smooth and blended. Set the bowl aside.
8. In a separate small bowl, crumble the cotija cheese into small pieces.
9. Transfer the grilled vegetables to a cutting board. Once they are cool enough to handle, cut the corn from the cob and chop the zucchini into chunks.
10. Cut the meat into thin strips.
11. Spread a little crema onto each tortilla, then add steak, zucchini, corn, salsa, cotija, cilantro and a squeeze of lime. Fold the top and bottom of the burrito inward, then lift one side over the filling, tuck it snugly underneath, and keep rolling until closed.
12. Serve immediately.