Forget Chipotle! Skip the fast food guilt and create your own delicious steak burritos.
Who can deny a delicious steak burrito? It’s filling, scrumptious, sure to hit the spot, and can be healthy as well (if you can resist the temptation to overeat). Burritos take the ingredients of an entire meal and roll them into one delicious soft tortilla shell – which must be why Chipotle has so many steak burrito fans coming through their doors. Forget going out though, because you can make these tasty tortilla-wrapped treats yourself with this easy and enticing recipe.
Classic or creative?
You can tailor your steak burritos to your liking, just like at Chipotle, options are essential. Some just eat plain steak and cheese, while others put as many ingredients as they can stuff into the shell. Ever heard of a California-style burrito? Their version incorporates fries instead of the rice and beans, and always adds in fresh cold toppings like guacamole, pico de gallo, and sour cream.
In the summer I’m looking for any way to use my fresh garden vegetables, and let me tell you adding squash to steak burritos will have you salivating! Squash, onion, mushrooms and garlic sautéed to mix with the steak, rice and beans is incredible. The only trouble is potentially overstuffing your shell. However you like them, the choice is yours. The true beauty of having steak burritos at home is that you can eat more than one, topping each one differently.
For the love of steak…
Steak is the main ingredient here, so I put all the love into my steak for this dish. Starting with the cut of steak — the recipe calls for flank steak or skirt steak. These cuts are inexpensive and easy to slice thinly. They’re perfect for this dish. But, you can go with any cut of steak you prefer. New York strip is my favorite when I want to really pour some love into this dish. Sirloin or ribeye will work too, but they’re too thick for my taste. Actually though, steak burritos are a great dish to make on a day you happen to have any leftover steak.
Once you’ve selected the cut of steak, it’s best to marinate it. The longer the better. I try marinating a day in advance, but rarely do I remember to do so. I usually manage to start the marination process in the morning of the day I’ll make these, which is plenty of time. Even 1-3 hours of marination will do. And while it’s not a must, it’s highly recommended. Not only does marination enhance the flavor, it softens the meat. For burritos I marinate the steak in a concoction of: the juice of half a lemon, salt (preferably a coarse salt), freshly ground black pepper, fresh cilantro, and a little adobo sauce. Do this and the steak will have a mouthwatering taste that melts in your mouth. You’ll struggle to not eat it straight from the pan before it even gets on the tortilla shell.
Ingredients
- 4 large flour tortillas
- 1 pound grilled flank steak or skirt steak, thinly sliced
- 1 small onion, chopped (optional)
- 1 cup shredded Monterey Jack cheese
- 1 cup cooked white rice
- 1 cup chopped avocado or prepared guacamole
- 1-2 cups refried beans or cooked black beans
- 1/4 cup fresh cilantro, chopped
- Tomatillo salsa, for serving
How to Make Steak Burrito
Step 1: Warm the flour tortillas in a dry skillet or microwave until flexible.
Step 2: Lay out the warmed tortillas and evenly distribute the grilled steak slices across each one.
Step 3: Top the steak with a spoonful of refried beans or black beans, followed by a sprinkle of chopped onion if desired.
Step 4: Add a layer of cooked rice and shredded Monterey Jack cheese to each tortilla.
Step 5: Place a scoop of chopped avocado or guacamole on top and garnish with fresh cilantro.
Step 6: Drizzle tomatillo salsa over the fillings for added flavor.
Step 7: Fold the sides of the tortilla inwards, then roll up tightly from the bottom to enclose the fillings, creating a burrito.
Step 8: Serve the steak burritos immediately, with extra tomatillo salsa on the side if desired.
FAQs & Tips
How to Make Ahead and Store?
If you want to freeze steak burritos, then assemble and wrap each individually in parchment paper and place in a zip lock freezer bag or covered tray. Thaw for 24 hours in the refrigerator then bake in the oven for 15-20 minutes at 400 degrees F.
Store any leftover filling in separate containers, heat a fresh tortilla and assemble a delicious burrito with the reheated leftovers.
How Can I Simplify This Dish?
Use a bag of pre-cooked rice instead of making your own. I like doing this because I can pop a bag of rice in the microwave for 2 minutes and I don’t have to dirty an extra dish. Also, I opt for Mexican rice instead of white rice to enhance the overall flavor of my burrito.
What is a Carne Asada Burrito Made Of?
Exactly the ingredients this recipe lists: rice, steak, beans, salsa, and guacamole, plus sour cream and lettuce or spinach.
Serving Suggestions
So many sides pair wonderfully with steak burritos. You can opt for Air Fryer French Fries and a yummy Mexican Street Corn Salad, with Homemade Salsa for dipping. If you’re looking for a hot side dish then try Creamy Corn Casserole and wash everything down with freshly shaken margaritas or a Corona to totally top the Chipotle experience.
Steak Burrito
Ingredients
- 4 large flour tortillas
- 1 pound grilled flank steak or skirt steak thinly sliced
- 1 small onion chopped (optional)
- 1 cup shredded Monterey Jack cheese
- 1 cup cooked white rice
- 1 cup chopped avocado or prepared guacamole
- 1-2 cups refried beans or cooked black beans
- 1/4 cup fresh cilantro chopped
- Tomatillo salsa for serving
Instructions
- Warm the flour tortillas in a dry skillet or microwave until flexible.
- Lay out the warmed tortillas and evenly distribute the grilled steak slices across each one.
- Top the steak with a spoonful of refried beans or black beans, followed by a sprinkle of chopped onion if desired.
- Add a layer of cooked rice and shredded Monterey Jack cheese to each tortilla.
- Place a scoop of chopped avocado or guacamole on top and garnish with fresh cilantro.
- Drizzle tomatillo salsa over the fillings for added flavor.
- Fold the sides of the tortilla inwards, then roll up tightly from the bottom to enclose the fillings, creating a burrito.
- Serve the steak burritos immediately, with extra tomatillo salsa on the side if desired.
Easy and favorable
Thanks Chris!