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Two Steak Burrito cut in half on a plate, showing the filling of beef, rice, black beans, and cheese, served with sliced avocado and a side of pico de gallo.

Steak Burrito

A hearty, flavorful steak burrito packed with juicy steak, rice, beans, cheese, and fresh toppings in a warm tortilla.
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Prep Time 20 minutes
Cook Time 30 minutes
marinating 30 minutes
Total Time 1 hour 20 minutes
Servings: 4
Course: Lunch, Main
Cuisine: American, Tex-Mex
Calories: 575
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 pound flank steak skirt steak, or sirloin (thinly sliced for quick cooking)
  • 2 tablespoons olive oil for marinating and searing
  • 2 cloves garlic minced (fresh for best flavor)
  • 1 tablespoon lime juice for bright acidity
  • 1 teaspoon ground cumin warm, earthy spice
  • 1 teaspoon chili powder for mild heat and flavor
  • ½ teaspoon smoked paprika adds smoky depth
  • Kosher salt to taste (season to preference)
  • 4 large flour tortillas 12-inch (for wrapping burritos)
  • 1 cup cooked rice white, brown, or cilantro-lime (fluffy, cooled)
  • 1 cup black beans drained and rinsed (canned or cooked)
  • 1 cup Mexican blend cheese shredded (for melty goodness)
  • ½ cup pico de gallo or chopped tomatoes fresh and juicy
  • ½ cup avocado sliced or guacamole (creamy richness)
  • ¼ cup sour cream or Greek yogurt optional (cool and tangy)
  • ¼ cup fresh cilantro chopped, optional (bright herb flavor)
  • Hot sauce to taste, optional (for extra kick)

Method
 

  1. In a medium bowl, whisk together olive oil, garlic, lime juice, cumin, chili powder, smoked paprika, salt, and pepper. Add sliced steak and toss to coat evenly. Marinate in the refrigerator for at least 30 minutes, or up to 2 hours for maximum flavor.
  2. Heat a large skillet or grill pan over medium-high heat until hot. Cook the steak for 2–3 minutes per side until seared and cooked to desired doneness. Remove from heat and let rest for 5 minutes.
  3. If not already sliced, cut steak thinly across the grain for tenderness.
  4. Warm each tortilla briefly in a dry skillet or microwave until soft and pliable.
  5. Layer rice, black beans, cooked steak, shredded cheese, pico de gallo, avocado or guacamole, sour cream, and cilantro on each tortilla.
  6. Fold in the sides of the tortilla and roll tightly to form a burrito. Optional: place seam-side down on a hot skillet for 1–2 minutes to seal and slightly crisp the exterior.
  7. Serve immediately with extra hot sauce if desired.

Nutrition

Serving: 1 ServingCalories: 575kcalCarbohydrates: 45gProtein: 40gFat: 27gSaturated Fat: 9gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gCholesterol: 94mgSodium: 714mgPotassium: 766mgFiber: 7gSugar: 5gVitamin A: 764IUVitamin C: 6mgCalcium: 433mgIron: 5mg

Notes

Marinating the steak brings out deeper flavor and tenderness, while fresh toppings make every bite vibrant. Perfect for a quick weeknight meal or a satisfying lunch.

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