Slice steak against the grain for tenderness. Do not overfill tortillas. Toasting helps seal the burrito and enhances texture.
Irresistible Ultimate Steak Burritos Loaded With Goodness
A bold and hearty steak burrito packed with marinated grilled beef, cilantro lime rice, beans, cheese, and fresh toppings wrapped in a warm tortilla.
Ingredients
Scale
1 ½ pounds (680 g) flank or skirt steak
3 tablespoons (45 ml) olive oil
2 tablespoons (30 ml) fresh lime juice
3 cloves garlic, minced (1 tablespoon / 9 g)
1 teaspoon (5 g) ground cumin
1 teaspoon (5 g) chili powder
1 teaspoon (5 g) smoked paprika
½ teaspoon (3 g) salt
½ teaspoon (2 g) black pepper
2 cups (370 g) cooked white rice
1 tablespoon (15 ml) fresh lime juice
2 tablespoons (8 g) chopped cilantro
½ teaspoon (3 g) salt
4 large flour tortillas (10–12 inch / 25–30 cm)
1 cup (170 g) black beans
1 cup (150 g) corn
1 cup (120 g) shredded cheese
1 cup (150 g) diced tomatoes
½ cup (75 g) diced red onion
½ cup (120 g) sour cream or Greek yogurt
1 avocado, sliced (about 150 g)
½ cup (120 g) salsa (optional)
Instructions
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Combine marinade ingredients and marinate steak at least 30 minutes.
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Cook steak 4–6 minutes per side; rest 10 minutes.
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Slice steak thinly against the grain.
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Mix rice with lime juice, cilantro, and salt.
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Warm tortillas.
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Layer rice, beans, steak, cheese, vegetables, and toppings.
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Fold and roll tightly.
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Toast in skillet if desired and serve.