Steak Burrito Recipe
This Steak Burrito recipe is my go-to when I want something hearty, fast, and seriously satisfying. It's packed with juicy marinated steak, fluffy rice, beans, cheese, and all the good stuff wrapped in a warm tortilla.
Servings: 4 large burritos
Calories: 575kcal
Ingredients
For the Steak:
- 1 pound flank steak or skirt steak (or sirloin) thinly sliced
- 2 tablespoons olive oil
- 2 cloves garlic minced
- 1 tablespoon lime juice
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- kosher salt to taste
For the Burrito:
- 4 flour tortillas large, 12 inch
- 1 cup cooked rice white, brown, or cilantro-lime
- 1 cup black beans drained and rinsed
- 1 cup Mexican blend cheese shredded
- ½ cup pico de gallo or chopped tomatoes
- ½ cup avocado sliced or guacamole
- ¼ cup sour cream or Greek yogurt, optional
- ¼ cup fresh cilantro chopped, optional
- hot sauce to taste, optional
Instructions
- In a bowl, mix olive oil, garlic, lime juice, cumin, chili powder, paprika, salt, and pepper. Add steak and toss to coat. Let marinate for at least 30 minutes (or up to 2 hours) in the fridge.
- Heat a skillet or grill pan over medium-high heat. Cook steak for 2–3 minutes per side until nicely seared and cooked to your desired doneness. Let rest for 5 minutes, then slice thinly across the grain if not already.
- Briefly warm each tortilla in a dry skillet or microwave until pliable.
- On each tortilla, layer rice, beans, steak, cheese, pico de gallo, guacamole, sour cream, and cilantro.
- Fold in the sides and roll tightly into a burrito. If desired, place seam-side down on a hot skillet for 1–2 minutes to seal and crisp.
Notes
- While optional, I highly recommend marinating the steak for at least 30 minutes (or up to 2 hours) for deeper flavor and more tender results.
- Swap the steak for grilled chicken or sautéed mushrooms for an easy variation.
- Skip the tortilla and serve the steak over rice, beans, and toppings to make a burrito bowl.
- For meal prep, cook the steak, rice, and beans ahead of time and store in separate containers. Assemble burritos as needed.
- To freeze, wrap ungrilled burritos tightly in foil and freeze for up to 2 months. Reheat in a 375°F oven for 25 to 30 minutes until warmed through.
Nutrition
Calories: 575kcal | Carbohydrates: 45g | Protein: 40g | Fat: 27g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Cholesterol: 94mg | Sodium: 714mg | Potassium: 766mg | Fiber: 7g | Sugar: 5g | Vitamin A: 764IU | Vitamin C: 6mg | Calcium: 433mg | Iron: 5mg