Alright, it's time to upgrade your weeknight dinner plans. Allow me to introduce you to your new favorite quick-fix recipe -- Steak Burritos! This meal literally comes together in 20 minutes without compromising on a bit of flavor. Every bite includes tender, juicy steak and the whole thing is completely customizable!
Once you've tried these, you will definitely be coming back for more! Don't worry, we've got you covered. Bookmark our Tacos de Barbacoa and Quesabirria Tacos so you can find them in a pinch!
HOW TO MAKE STEAK BURRITOS
The first thing you need to do is pick out your steak. You can use either ribeye, New York strip, or sirloin steak.
The most important thing when it comes to the steak is its thickness. The thickness of the meat will determine how long it takes to cook on the stovetop. For this recipe, you want a steak that is about ¾ inches thick.
Once your steak is picked out, it's off to the seasoning! For the seasoning, we will be whipping up a simple homemade taco seasoning. You will need salt, pepper, cumin, garlic powder, and paprika. You'll add all the seasoning to a small bowl and mix it up. Then, it's time to put the steak in Steak Burrito!
To prep your steaks for seasoning, the first thing you want to do is grab yourself some paper towels and pull away the excess moisture from the exterior of the steaks. Removing the excess moisture from the steaks will help the oil to stick and in turn, for the seasoning to stay in place when the steaks hit the pan. After you've patted your steaks dry, lay them on a work surface and drizzle with either canola or avocado oil.
Next, you'll sprinkle your Mexican seasoning mix all over the steaks and rub on both sides until adhered.
Place a large skillet, preferably a cast-iron skillet, over medium-high heat and allow it to come to temperature. It is very important that you do not rush through the heating of the pan. Your pan needs to be good and hot before the steaks go in, as does the oil. Add 2 tablespoons of oil to the pan and allow the oil to come to temperature as well.
Place your steaks in the pan and allow them to sit and sear for five minutes, trying not to move or jostle the steaks at all! After the five minutes is up, you'll turn the steaks and let them cook for an additional five minutes more. Remove the steaks from the pan and allow them to rest for about 10 minutes.
After the resting time is up, cut your steak into half-inch bite-sized cubes and transfer the cubed steak tips to a bowl. Squeeze the juice of a lime all over the steak bites, toss, and set aside while you ready your remaining burrito filling ingredients!
The best part about this Steak Burrito Recipe is that it is completely customizable. Below are a few delicious ideas you can have on hand for steak burrito perfection!
STEAK BURRITO TOPPINGS OPTIONS
Avocado | Upgrade your burritos for way less at home with some mashed avocado! If you'd like, turn that mashed avocado into guacamole with a pinch of kosher salt and the juice of half a lime.
Pico de Gallo | Pico de gallo is a mix of tomatoes, onions, peppers, cilantro, and lime juice. It is a great condiment for adding fresh vibrant flavors to an otherwise seriously savory dish. You can make it yourself with our homemade pico de gallo recipe, or you can purchase it ready-made in the produce section of your grocery store.
You could also use salsa in the place of pico. A salsa rojo, salsa fresca, or even a tomatillo salsa would all be great options!
Beans | You have lots of options when it comes to beans in a burrito. Refired or whole, pinto or black beans -- whatever your preference, it'll work beautifully with this steak! My personal favorite pick for beans in steak burritos is Bushes chili pinto beans. The chili sauce is a really easy way to boost flavor with no extra effort required!
Cheese | My top recommendation for cheese on your steak burrito is to use the classic Tex-Mex mix of Monterey Jack and cheddar cheese. Highly recommend grading the cheese yourself, rather than using cheese the kind that has been pre-shredded and packaged. Freshly grated cheese will have better texture and flavor!
Rice | For the rice, you can use cilantro rice tossed with lime juice and chopped cilantro, or you can use Mexican-style rice.
If you are going the Mexican rice route, you can make it from scratch using my Spanish rice recipe or grab yourself a package of Mexican or Spanish rice from the grocery store and cook according to package directions.
ASSEMBLING AND FOLDING YOUR BURRITOS
Once your steak is ready, and you have all your toppings picked out, it is time to assemble your burritos! You will need burrito-sized flour tortillas to fit all of those yummy toppings in there! It is best if you can warm your tortillas before you add any of your fillings. This way the tortilla will be more pliable, and less likely to crack in the rolling process.
Add any toppings that may need smearing first, such as guacamole or sour cream. Then you can add your steak, beans, whichever rice mixture you are going with, grated cheese, pico de Gallo, and more!
To keep those fillings tucked away tight in your tortilla, you'll fold over two opposite ends of the flour tortilla and keep those ends folded over in place, while you bring one of the open ends of the burrito over the filling and begin rolling and tucking until all of the fillings are enclosed.
6 MORE MEXICAN RECIPES YOU’LL LOVE
- Tacos de Camaron
- Tacos de Barbacoa
- Tacos de Pollo
- Pulled Pork Quesadillas
- Chicken Flautas
- Tex Mex Beef Enchiladas
Easy Beef Barbacoa (for Tacos de Barbacoa)
Chicken Birria Tacos (Birria de Pollo)
Tacos de Camaron | Shrimp Tacos
Flautas de Pollo (Chicken Flautas Recipe)
Pulled Pork Quesadillas
Tex-Mex Beef Enchiladas | Recipe
This Steak Burrito recipe is most definitely easy enough to use as a weeknight dinner and the flavors are seriously incredible!
- 1 ¼ teaspoon Kosher salt
- ½ teaspoon black pepper
- ½ teaspoon cumin
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- 1 pound ribeye, strip, or sirloin steak - ¾" thick
- 3 tablespoons avocado or canola oil, separated
- Juice of a lime
- 4 burrito-sized flour tortillas, warmed
- 1 large avocado, mashed
- 1 cup pico de gallo
- 1 (14-ounce) can chili pinto beans, warmed
- 2 cups cooked Mexican rice
- ⅔ cup freshly grated Monterey Jack cheese
- ⅔ cup freshly grated Cheddar cheese
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In a small bowl, combine Kosher salt, black pepper, cumin, garlic powder, and paprika. Set aside until ready to use.
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On a work surface, pat away the excess moisture from the steak using a paper towel. Drizzle the steak with 1 tablespoon of oil and sprinkle with the seasoning mix. Rub the oil and seasoning all over the steak until coated.
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Add 2 tablespoons of oil to a large frying pan over medium-high heat and allow to come to temperature. Sear for 5 without jostling or moving, turn and sear 5 minutes more.
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Transfer the steak to a plate and set it aside to rest for 10 minutes. After the resting time is up, cut the steak into ½", bite-sized cubes and transfer to to a bowl. Squeeze the juice of a lime over the steak and toss.
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Ready your desired toppings and lay your tortilla flat on your work surface.
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Add the desired fillings to the center of the tortilla and fold over two opposite ends of the tortilla. Keeping those ends folded over, in place, bring one open of the open sides of the tortilla up and over the filling. Begin tucking and rolling until the filling is completely enclosed in the tortilla.
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Wrap in a sheet of aluminum foil if transporting; otherwise, serve and enjoy!
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