Description
This Steak Burrito Recipe is packed with juicy marinated steak, warm rice, beans, melty cheese, and fresh toppings—all wrapped in a toasted flour tortilla. It’s hearty, customizable, and ready to satisfy your burrito cravings at home.
Ingredients
1 lb skirt or flank steak (marinated or seasoned)
4 large flour tortillas (warmed)
1 cup cooked rice (try cilantro-lime rice)
1 cup black beans (or refried beans)
1 cup shredded cheese (cheddar, Monterey Jack, or blend)
½ cup salsa or pico de gallo
½ cup sour cream (or Greek yogurt)
½ cup avocado slices or guacamole
Spices for steak:
1 tsp salt
½ tsp black pepper
1 tsp cumin
1 tsp garlic powder
1 tsp smoked paprika
(Optional: lime juice, olive oil for marinade)
4 lime wedges, for serving
Instructions
Cook the Steak
Season or marinate the steak. Sear on medium-high heat for 3–4 minutes per side. Let rest, then slice thinly against the grain.Prepare the Fillings
Heat the beans and rice. Shred cheese, chop toppings, and warm tortillas for flexibility.Assemble the Burritos
Layer on each tortilla: rice → beans → steak → cheese → salsa → sour cream → avocado.Wrap and Toast
Fold in the sides, roll tightly, and toast seam-side down on a hot skillet until golden and crisp.Serve
Slice in half and enjoy with lime wedges, chips, or your favorite salsa.
Notes
- For extra flavor, marinate steak for 30–60 min in lime juice, olive oil, garlic, cumin, and paprika.
- Don’t overfill the burrito or it may tear while rolling.
- To meal prep: wrap in foil and refrigerate or freeze. Reheat in a skillet or oven.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Cuisine: Mexican
Nutrition
- Serving Size: 1 burrito
- Calories: 480
- Sugar: 2g
- Sodium: 620mg
- Fat: 22g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 32g