Steak Burrito
Wrap your taste buds around the ultimate Steak Burrito, a hearty and flavorful creation packed with tender marinated flank steak, zesty lime juice, and bold seasonings like cumin and garlic. This recipe combines smoky, pan-seared steak with fluffy white rice, savory black beans, and gooey melted cheddar cheese, all tucked inside a warm flour tortilla and topped with creamy sour cream, fresh salsa, and sliced avocado. Crisp chopped lettuce and fragrant cilantro add a refreshing finish to every bite. Perfect for a satisfying lunch or dinner, this customizable burrito is sure to impress and can be served fresh or wrapped up for on-the-go indulgence. Create your own Tex-Mex masterpiece in under 45 minutes!
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Recipe Information
Ingredients
- 1 pound Flank steak
- 3 tablespoons Olive oil
- 2 tablespoons Lime juice
- 2 tablespoons Soy sauce
- 1 teaspoon Ground cumin
- 1 teaspoon Garlic powder
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 4 large Flour tortillas
- 2 cups Cooked white rice
- 1 cup Canned black beans
- 1 cup Cheddar cheese
- 0.5 cup Sour cream
- 0.5 cup Salsa
- 0.25 cup Chopped fresh cilantro
- 1 sliced Avocado
- 1 cup Chopped lettuce
Instructions
In a bowl, combine 2 tablespoons of olive oil, lime juice, soy sauce, ground cumin, garlic powder, salt, and black pepper. Stir to combine.
Place the flank steak in a resealable plastic bag. Pour the marinade over the steak, ensuring it is evenly coated. Seal the bag and refrigerate for at least 30 minutes up to 2 hours.
Heat a large skillet over medium-high heat. Add 1 tablespoon of olive oil.
Remove the steak from the marinade and allow the excess marinade to drip off. Place the steak onto the skillet.
Cook the steak for about 4-5 minutes on each side until it reaches your preferred level of doneness.
Transfer the steak to a cutting board, cover loosely with foil, and let it rest for 5 minutes before slicing thinly against the grain.
To assemble the burritos, lay a tortilla flat on a clean surface.
Add 1/2 cup of cooked rice, 1/4 cup of black beans, a portion of the sliced steak, 1/4 cup of cheddar cheese, a spoonful of sour cream, and a spoonful of salsa to the center of each tortilla.
Sprinkle with chopped cilantro, add a few avocado slices, and top with chopped lettuce.
Fold each side of the tortilla inward, then roll tightly from the bottom to secure.
Repeat for the remaining tortillas and ingredients.
Serve immediately or wrap in foil to keep warm.
Nutrition Facts
Calories |
879 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.0 g | 59% | |
| Saturated Fat | 19.5 g | 97% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 148 mg | 49% | |
| Sodium | 2056 mg | 89% | |
| Total Carbohydrate | 67.7 g | 25% | |
| Dietary Fiber | 8.0 g | 28% | |
| Total Sugars | 4.0 g | ||
| Protein | 53.5 g | 107% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 395 mg | 30% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 819 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
