Steak Burritos
Ingredients
- For the Steak:
- 1 lb flank steak or skirt steak, sirloin works too
- 2 tablespoons olive oil
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
- Juice of 1 lime
- 2 cloves garlic minced
- For the Burritos:
- 4 large flour tortillas burrito size
- 1 cup cooked rice white, brown, or cilantro-lime rice
- 1 cup canned black beans drained and rinsed
- 1 cup shredded cheese cheddar, Monterey Jack, or a blend
- 1/2 cup sour cream or Greek yogurt
- 1/2 cup salsa or pico de gallo
- 1 avocado or guacamole optional
- Fresh cilantro chopped (optional)
Instructions
- Marinate the Steak:In a bowl, mix olive oil, lime juice, garlic, cumin, chili powder, paprika, salt, and pepper. Coat the steak in the marinade and let it sit for at least 30 minutes (or up to 2 hours for more flavor).
- Cook the Steak:Heat a skillet or grill pan over medium-high heat. Cook the steak for about 4–5 minutes per side until medium-rare to medium. Let it rest for 10 minutes before slicing thinly against the grain.
- Warm the Tortillas:Wrap tortillas in foil and warm in the oven for 5 minutes or heat individually in a dry pan for 30 seconds per side.
- Assemble the Burritos:Lay out a tortilla and layer rice, beans, steak, cheese, sour cream, salsa, avocado, and cilantro.
- Roll the Burrito:Fold in the sides, then roll tightly from the bottom up. Wrap in foil if needed.
- Optional - Toast the Burrito:Place in a hot pan for 1–2 minutes per side for a crispy texture.
Notes
- No flank steak? Use sirloin, ribeye, or leftover grilled steak.
- Alternative beans? Pinto or refried beans work well.
- Want spice? Add jalapeños or chipotle mayo.
- Lighter version? Swap sour cream for Greek yogurt or skip cheese.
- Make it vegetarian: Use grilled veggies, beans, rice, and cheese.
- Crispier burrito? Grill or toast after rolling.