FREE PRINTABLE RECIPE
Get the Printable Recipe PDF (Free)
Enter your email and we’ll send you the ingredients + step-by-step instructions as a clean PDF you can save to your phone.
- ✅ Printable PDF (ingredients + steps)
- ✅ Save it to your phone (no long scrolling)
- ✅ Includes cook time + servings
- ✅ Easy to follow
FAQ
Where’s the full recipe?
It’s delivered as a printable PDF so you can save it and cook without scrolling.
I didn’t get the email.
Check Spam/Promotions and search your inbox for your site name. Then click Confirm to receive the PDF.
steak burrito recipe
- Total Time: 57 minutes
- Yield: 8 burritos 1x
- Diet: General
Description
This homemade steak burrito features tender, juicy steak coated in a vibrant ancho-lime glaze, served with fluffy rice, creamy beans, and wrapped in a warm tortilla, making it perfect for busy families or a quick protein snack.
Ingredients
- 1.5 lb flank or skirt steak
- 1 tbsp vegetable oil
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp fresh lime juice
- 1 tbsp vegetable broth
- 1 tbsp ancho chili powder
- 1 tsp light brown sugar, packed
- 2 cloves garlic, minced
- 0.5 tsp ground cumin
- 1 medium red onion, thinly sliced
- 0.5 cup white vinegar
- 0.5 cup water
- 1 tbsp granulated sugar
- 0.5 tsp salt
- 0.5 cup sour cream (or plain unsweetened yogurt)
- 2 tbsp fresh lime juice
- 2 tbsp chopped fresh cilantro
- 0.25 tsp salt
- 8 large (10-inch) flour tortillas
- 2 cups cooked white rice
- 15 oz can black beans, rinsed and drained
- 1 cup shredded Monterey Jack cheese
- 0.25 cup toasted pepitas (pumpkin seeds)
- extra fresh cilantro for garnish
Instructions
- Season and Glaze Steak: Pat flank steak dry. Season with salt and black pepper. Whisk lime juice, vegetable broth, ancho chili powder, brown sugar, minced garlic, and cumin for the glaze. Set aside.
- Cook the Steak: Heat vegetable oil in a large cast-iron skillet over medium-high heat. Sear steak 4-5 minutes per side for medium-rare until a charred crust forms. Reduce heat, pour glaze over, and spoon frequently for 1-2 minutes until glossy and slightly thickened. Rest steak 5-10 minutes, then slice against the grain.
- Make Pickled Onions and Crema: For pickled onions, combine sliced red onion in a heatproof bowl. Simmer vinegar, water, granulated sugar, and salt until dissolved. Pour hot liquid over onions and steep for 30 minutes. For cilantro-lime crema, whisk sour cream, lime juice, chopped cilantro, and salt until smooth. Refrigerate.
- Warm Tortillas and Beans: While steak rests, warm flour tortillas in a skillet until soft. Gently heat the rinsed black beans until warm.
- Build the Burritos: Lay a warm tortilla flat. Spread white rice, black beans, Monterey Jack cheese, and steak slices. Add a spoonful of Cilantro-Lime Crema.
- Fold and Serve Burritos: Fold in tortilla sides, then roll up tightly. Slice diagonally. Drizzle with more Cilantro-Lime Crema and garnish with pickled red onions, toasted pepitas, and fresh cilantro.
Notes
If glaze reduces too quickly, add a splash of water or broth. For faster prep, use pre-cooked rice, pre-marinated steak, or store-bought pickled onions. For a healthier option, add extra vegetables, use plain yogurt for crema, and whole wheat tortillas. Avoid overfilling and warm tortillas thoroughly to prevent burritos from falling apart. Do not overcook steak; always rest it to keep it moist.
- Prep Time: 50 minutes
- Cook Time: 7 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 burrito (350 g)
- Calories: 600 calories
- Sugar: 18 g
- Sodium: 900 mg
- Fat: 30 g
- Saturated Fat: 12 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 70 g
- Fiber: 10 g
- Protein: 35 g
- Cholesterol: 100 mg