Trim some fat on the underside of flank steak and generously season with salt.
Grill and sear quickly on high heat depending on your preference (rare, medium or medium-well).
Slice and dice flank steak against the grain.
If you like, warm tortilla in the microwave covered with damp paper towel or cloth for 15 seconds or until warm.
On a flat surface, lay flour tortilla. Place just enough filling (not a lot) flank steak, red onion, cilantro, mozzarella cheese and some salsa if you like just below the center of tortilla towards you. Note: Too much filling will be hard to wrap.
Fold the the tortilla towards filling, then fold the 2 sides and roll tightly.
Serve with red or green salsa, tortilla chips, refried beans or Mexican-style rice. Enjoy!
If you like bigger burrito, use the 20 oz 8 count large flour tortillas.
If you love red onion, cilantro or cheese, you can add more to my recipe. I do.
You can serve all the ingredients buffet style for big gatherings.
To keep flour tortillas warm place, it in a plastic tortilla warmer container wrapped in a damp paper towel or cloth or in a slow cooker, set to low.
Store leftover burrito in an airtight container for about 3 days in the refrigerator and warm in the microwave for 20 seconds or until warm. You may also wrap burrito in a food saver or in heavy foil and freeze for a month. Thaw in fridge and warm in the microwave.