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Tender Steak Burritos (VIDEO)

I love steak burritos. Not only do they taste delicious, but they are an easy meal-prep dish making it convenient to grab when you’re running short on time.

These burritos rival those you can get at Chipotle Mexican Grill or Qdoba and they are less expensive too!

Steak Burritos

Ingredient Notes

  • Steak: I use a less expensive cut of meat like flank, sirloin, and sizzler steaks.
  • White rice: Jasmine rice is my preferred rice, but any long-grain white rice will be fine.
  • Extra-large tortillas: You can purchase burrito-sized tortillas or extra-large burrito-sized tortillas. I purchase extra large which are 12 inches in diameter. This allows me to fit more items into the burrito.
  • Olive oil: This is to lightly coat the pan to cook the steaks. Avocado oil or a vegetable oil is a good substitute.
  • Seasonings:
    • Onion powder
    • Oregano
    • Garlic powder
    • Cumin
    • Chili powder
    • Taco seasoning – just pick your favorite seasoning.
  • Lime juice: Use the juice from fresh limes. I prefer not to use the bottled lime juice.
  • Cilantro: I use the leaves, but it’s okay to use the stems too. They provide the same great flavor.
  • Sour cream
  • Heavy cream
  • Pico de Gallo: If you don’t have Pico de Gallo, you can follow this recipe to make some.
  • Black beans: Canned beans work fine for this recipe. You’re going to need to rinse them with water before eating.
  • Shredded cheese: Shred your own or use pre-shredded cheese. I like using Mexican blend, cheddar-jack, or Monterey-jack cheese.
Steak burrito ingredients

Substitutions And Variations

  • Add additional toppings. Guacamole, avocado slices, pickled jalapeños, onion, and lettuce are some of the options that will taste great on the burrito.
  • Use salsa in place of fresh Pico de Gallo.
  • Add a different protein like chicken, ground beef, or pulled pork.
  • Add sautéed fajita vegetables
  • Use taco seasoning if you don’t have the seasonings for the steak marinade.

Steak Burrito Video: Step-By-Step

Prefer to watch? Check out my tutorial on how to make this large burrito recipe on YouTube. Subscribe to my channel and hit the notification bell so you’re the first to know when I post a new recipe video.

https://youtu.be/aUHYrHm2-3M

How to Make a delicious steak burrito

Step 1: Marinate the steak

Prepare the steak marinade by mixing the seasonings, lime juice, and oil in a food storage bag. Add in the steak and move it around in the bag until it is coated in the marinade.

Refrigerate it for 2 hours or up to a day for the best flavor. The lime juice helps break down the tissues and makes the steak tender. If you don’t have that much time, just marinate it as long as you have.

Step 2: Prepare the cilantro lime rice

You need 2 cups of prepared rice for 4 burritos. You can either prepare the rice in a rice cooker according to your rice cooker’s instructions or you can use a pan and cook it on the stovetop.

For the stovetop, bring a pan of water to a boil. Reduce the heat to low, stir in the rice and cover. Allow the rice to simmer for about 15 minutes or until all of the water is absorbed.

Chop the cilantro. Add the cilantro and squeeze the juice from 1/4 of a lime into the rice and stir.

Step 3: Prep the ingredients

  • Shred some cheese using a box grater or you can use pre-shredded cheese.
  • Rinse a can of black beans and set aside. If you want your beans warm when adding to the burrito, heat it on the stovetop or in the microwave.
  • Prepare the Pico de Gallo if you don’t have any. You can find my Pico de Gallo recipe here. You can also use any other type of salsa if you don’t have the ingredients or time to make it.

Step 4: Make the fiesta lime rice

Add all of the ingredients and whisk together to make the sauce.

Step 5: Pan-fry the steak

Heat a pan over medium-high heat. Add a little oil to the pan. Once the pan is hot, add in the steak. Allow the steak to cook for about 4 minutes. It will develop a crust and release from the pan.

Flip and cook for another 3-4 minutes or until the internal temperature reaches between 135º F – 140º F for a medium steak. Remove it from the pan and allow it to rest for 5 minutes before cutting it into bite-sized pieces.

Step 6: Warm the tortilla shells

Place a tortilla shell in a hot pan on medium-high heat. Allow one side to warm up for about 15 seconds and then flip to heat the other side for another 10-15 seconds.

Once warm, place it on a plate covered with a towel or another plate placed upside down to keep it warm. Continue warming the other shells.

Step 7: Assemble the burrito

Place a tortilla on a flat surface. Add in a little rice, beans, Pico de Gallo, cheese, and steak. Top with about 1 1/2 tablespoons of fiesta cream sauce and any additional toppings you want to add.

STEP 8: Roll the burrito

Fold in the sides and then fold the edge closest to you over the filling. Tuck the edge of the tortilla under the ingredients to hold them all in. Roll the burrito to close it.

Step 9: Enjoy

Steak burrito placed in a dish

To Make the tender steak burrito you will need:

  • Large pot (cilantro lime rice)
  • Frying pan (steak)
  • Small mixing bowl (cream sauce)
  • Resealable food storage bag. You can also use a small dish and cover it with a lid or plastic wrap.
  • Cheese box grater
  • Cutting board
  • Citrus squeezer
  • Knife
  • Whisk
  • Measuring cups and measuring spoons

Steph’s Tips

1. The times provided above are to cook a 1-inch thick steak. The time to cook your steak will vary on the heat of the pan and the thickness of the steak. Use a meat thermometer so you don’t overcook the steak. Cook the steak to your liking.

2. Make sure you heat the shells. This makes them more pliable so they are less likely to crack when folding in the sides and rolling the burrito.

3. Prep the burrito ingredients while the rice and steak are cooking to save time. If you find it easier to focus on one item at a time, no worries…the recipe will just take a little longer to finish.

Burrito Serving Size

This recipe makes 4 large burritos. I don’t cook for 4 people at a time so I’ll eat one and then save the others for later when I’m running short on time and don’t have time to make lunch or dinner.

  • Main Dish: 4 servings

Frequently Asked Questions

What can I use for the cream sauce if I don’t have heavy cream?

You can make a good seasoned cream by cutting the taco seasoning in half and just mixing it with sour cream. That’s what I do when I’m running short on ingredients.

How do I make this recipe vegetarian?

Remove the protein from the recipe and substitute additional vegetables like fajita vegetables, more beans, and lettuce.

How do I make this recipe gluten-free?

Use gluten-free tortilla shells.

How long do leftovers last?

Leftovers last for 3-4 days in the refrigerator.

Make Ahead Instructions for Meal Prep

These burritos can be made ahead of time and should be eaten within 3-4 days. Once you have prepared the burrito, wrap it in foil and place it in the refrigerator to keep it cold until you’re ready to eat it.

You can eat the burrito cold, but if you do plan on reheating it, leave out the cream sauce. You can add it after your burrito has been reheated.

Storage & Reheating Suggestions

  • Refrigerate leftovers wrapped in foil for 3-4 days.
  • The burrito can be eaten cold or you can warm it up.
  • Reheat by covering with foil and placing in a 300º F oven until heated through. It will take 20-25 minutes.
  • Another method of heating the burrito is using the microwave. Remove the foil before placing it in the microwave.

More Mexican-Inspired Foods I love

Steak burritos

Steak Burritos with Rice and Beans

Hearty large burritos with a lot of flavor. Tender seasoned steak, cilantro lime rice, and Pico de Gallo make this a favorite in my house.
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Servings: 4
Calories: 843kcal

Equipment

  • 1 fry pan or cast iron skillet
  • 1 small / medium pot
  • 1 cutting board
  • 1 strainer
  • 1 meat thermometer
  • mixing bowls
  • measuring cups & spoons
  • 1 box grater optional if shredding cheese

Ingredients

Marinated Steak

  • 1 lb steak
  • 1 tbsp light olive oil (avocado oil or vegetable oil)
  • 1/8 tsp onion powder
  • 1/8 tsp oregano
  • 1/8 tsp garlic powder
  • 1/8 tsp cumin
  • 1/8 tsp chili powder
  • 1 tbsp lime juice (1/2 lime)

Cilantro Lime Rice

  • 2/3 cup jasmine rice
  • 1 cup water
  • 1 1/2 tsp lime juice (1/4 lime)
  • 1/4 cup chopped cilantro (lightly packed)

Fiesta Cream Sauce

  • 1/2 cup sour cream
  • 1/3 cup heavy cream
  • 1 1/2 tsp taco seasoning
  • 1 1/2 tsp lime juice (1/4 lime)

Tortillas and Additional Toppings

  • 4 extra large burrito flour tortillas (12 inch)
  • 1 cup Pico de Gallo
  • 1 1/2 cup black beans, drain and rinsed (15 oz can)
  • 1 cup shredded montery jack cheese (or your favorite cheese)

Instructions

Marinate the Steak

  • Add oil, seasonings, and lime juice to a resealable bag. Mix together. Add the steak and move it around in the bag until it is coated.
  • Refrigerate for 2 hours or up to a day.

Prepare Cilantro Lime Rice

  • Boil water in a pan. Rinse the rice and add it to the water. Stir and place a lid on the top of the pan. Turn the heat down to low and allow the rice to simmer for about 15 minutes or until the water is absorbed. Remove from the heat once done.
  • Chop the cilantro. Stir the cilantro and lime juice into the prepared rice and set aside.

Prepare the Toppings

  • Get your toppings ready by rinsing the black beans, shredding cheese with a box grater, and getting out some Pico de Gallo.
    If you want your black beans warm, you can heat them before adding to the burrito. Feel free to use pre-shredded cheese. Here's a recipe if you want to make your own Pico de Gallo.

Make the Fiesta Cream Sauce

  • Mix sour cream, heavy cream, taco seasoning, and lime juice together with a whisk.

Pan Fry the Steak

  • Heat pan over medium-high heat. Add a little oil to the pan and place the steak in the pan. Allow it to cook for 4 minutes. It will develop a crust and release from the pan. Flip the steak and continue to cook for 3-4 minutes or until the steak registers between 135°-140℉ for a medium prepared steak.
  • Remove the steak from the pan and allow to rest for 5 minutes. Cut into bite-sized pieces.

Warm the Tortilla Shells

  • Warm a large fry pan or skillet over medium-high heat. Warm one side of the tortilla up for about 15 seconds. Flip and warm the other side for about 10-15 seconds. Continue warming all tortillas

Assemble the Burrito

  • Place a tortilla on a flat surface. Add in a layer of rice, black beans, Pico de Gallo, cheese, and steak. Top with about 1 1/2 tablespoons of fiesta cream sauce.
  • Fold in the sides of the tortilla and then fold the edge closest to you over the toppings. Tuck in the edge under the ingredients to hold the ingredients in the tortilla and continue to roll to form your burrito.

Notes

  • The times listed to cook the steak are for a 1-inch thick steak. A thinner steak will cook faster. Just keep an eye on the internal temperature so you don’t overcook the steak.
  • Warming the tortillas helps make them more pliable so it doesn’t crack or tear when forming the burrito.
  • If you don’t have 2 hours for the steak to marinate, just give it as much time as you have.

Nutrition

Calories: 843kcal | Carbohydrates: 79g | Protein: 43g | Fat: 40g | Saturated Fat: 19g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Cholesterol: 113mg | Sodium: 1084mg | Potassium: 708mg | Fiber: 8g | Sugar: 9g | Vitamin A: 823IU | Vitamin C: 5mg | Calcium: 358mg | Iron: 6mg
Nutrition Disclaimer
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