Homemade Steak Burritos
Juicy homemade steak burritos filled with marinated flank steak, rice, beans, and melted cheese. Perfect restaurant-style dinner at home.
Ingredients
- 1 ½ pounds flank or skirt steak
- 2 tablespoons olive oil
- 2 tablespoons fresh lime juice
- 4 garlic cloves minced
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 cups cooked white or brown rice
- 1 ½ cups black beans drained and rinsed
- 1 ½ cups shredded cheddar or Monterey Jack cheese
- 4 large flour tortillas
- 1 cup salsa
- ½ cup sour cream optional
Instructions
- In a bowl, whisk together olive oil, lime juice, garlic, chili powder, cumin, paprika, salt, and black pepper. Place steak in a shallow dish or resealable bag and pour marinade over it. Refrigerate for at least 30 minutes. Heat a large skillet or grill pan over high heat. Remove steak from marinade and cook for 4–5 minutes per side until desired doneness. Transfer steak to a cutting board and let rest for 5–10 minutes. Slice thinly against the grain. Warm tortillas for about 20 seconds to make them pliable. Lay one tortilla flat and add about 1/2 cup rice, black beans, sliced steak, shredded cheese, and salsa. Add sour cream if desired. Fold sides inward and roll tightly from the bottom up. Place burrito seam-side down in a lightly oiled skillet over medium heat and cook for 2–3 minutes per side until lightly golden and sealed. Serve warm.
Notes
Allow steak to rest before slicing to retain juices. Slice against the grain for tenderness. Avoid overfilling tortillas for easier rolling. Store wrapped burritos in the refrigerator for up to 4 days or freeze for up to 2 months. Reheat in oven or skillet for best texture.