Description

This steak burrito recipe features tender marinated flank steak cooked to perfection, wrapped in warm flour tortillas with a delicious combination of rice, black beans, cheese, pico de gallo, avocado, and optional creamy and fresh toppings. Perfectly seasoned with cumin, chili powder, and smoked paprika, this handheld meal is both satisfying and flavorful, ideal for a hearty lunch or dinner.

Ingredients

Scale

Steak and Marinade

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
Freshly ground black pepper, to taste

Burrito Fillings

4 large flour tortillas (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)

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Instructions

Marinate: In a bowl, combine olive oil, minced garlic, lime juice, ground cumin, chili powder, smoked paprika, kosher salt, and freshly ground black pepper. Add the thinly sliced steak to the marinade and toss until fully coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours for maximum flavor absorption.
Cook the Steak: Heat a skillet or grill pan over medium-high heat. Once hot, add the marinated steak pieces and cook for 2 to 3 minutes per side until nicely seared and cooked to your desired doneness. Remove the steak from the pan and let it rest for 5 minutes to retain juices. Slice thinly against the grain if not already sliced.
Warm the Tortillas: Briefly warm each flour tortilla in a dry skillet over medium heat or in the microwave for about 15-20 seconds until the tortilla becomes pliable and easy to fold.
Assemble the Burritos: Lay each warmed tortilla flat. Layer on cooked rice, black beans, sliced steak, Mexican blend cheese, pico de gallo, and avocado or guacamole. Add sour cream or Greek yogurt and sprinkle chopped cilantro on top if using. Add hot sauce according to your preference.
Fold and Roll: Fold in the sides of the tortilla, then roll tightly from one edge to the other to create a burrito. For a crisp finish and to seal the burrito, place it seam-side down on a hot skillet for 1 to 2 minutes until slightly browned and sealed.

Notes

Marinating the steak longer will enhance flavor and tenderness.
Use skirt or sirloin steak as alternatives to flank steak for different textures.
Warm tortillas just before assembling to avoid tearing while rolling.
Customize fillings by adding sautéed peppers and onions for extra flavor.
For a lower calorie version, omit cheese and sour cream or swap for low-fat Greek yogurt.