Steak Burritos
Craving drive-thru Steak Burritos? With this easy recipe you can make them at home and they are even better than Chipotle!
Marinated sirloin steak, peppers, onions, Spanish rice and Salsa Fresca come together for the ultimate weeknight dinner.
Why Make these Grilled Steak Burritos?
- Budget friendly! Save a ton by skipping the take-out menu and grilling your own steak for burritos.
- Delicious flavor. By marinating the steak, this is going to be the best burrito you’ve ever made.
- An easy recipe to customize for everyone, including the picky eaters. Everyone can add their favorite fillings and toppings.
Ingredients Needed
Steak and Marinade
- Sirloin Steak – Strip steak or ribeye works too but sirloin is usually the most affordable.
- Olive Oil
- Orange Juice
- Brown Sugar
- Granulated Garlic
- Ground Cumin
- Chili Powder
- Kosher Salt
- Black Pepper
Spanish Rice
- Long Grain White Rice or Jasmine Rice
- Water
- Picante Sauce ~ or Salsa
- Granulated Garlic
- Onion Powder
- Ground Cumin
- Kosher Salt
- Lime Juice
Burritos
- Onions
- Bell Peppers
- Burrito Size Flour Tortillas
- Shredded Cheddar Cheese
- Salsa Fresca
- Sour Cream
Step By Step Directions
- Slice the sirloin steak into thin strips, about 1/2 inch wide.
- Mix the marinade in a bowl.
- Place the steak and marinade in a zip to bag and press out the excess air. Turn the bag over a few times to coat the steak. Refrigerate at least one hour or up to 8 hours.
- Prepare a grill fire to 350°.
- Slice onions and peppers. Drizzle with olive oil and season with salt and pepper.
- Place onions and peppers onto the grill, using a grill pan if your grates are large.
- Cook for 5 minutes with the grill closed.
- Remove steak from marinade and place on the grill.
- Cook with the grill closed about 8 minutes.
- Stir the steak, peppers and onions and continue to cook another 5 minutes or until steak reaches 140° using a digital meat thermometer.
- Remove steak, peppers and onions to a platter or rimmed sheet pan. Cover with foil and set aside until ready to serve.
Make the Spanish Rice
- Add rice to a pan with water and picante sauce.
- Bring to a boil, cover and lower to simmer for 15 minutes.
- Remove from heat and fluff with a fork.
Make the Burritos
- Heat a griddle and warm tortillas on both sides.
- Spoon a layer of rice over tortilla and top with steak, peppers and onions.
- Add cheese, sour cream and salsa fresca.
- Fold in the edges of the tortilla and roll up into burritos.
More Burritos to Try
If you are looking for a family friendly dinner idea these Grilled Steak Burritos are the solution and will rival your favorite take-out restaurant.
Steak Burritos
Craving drive-thru Steak Burritos? With this easy recipe you can make them at home and they are even better than Chipotle!
Servings: 8 Burritos
Calories: 832kcal
Ingredients
For the Steak and Marinade
- 2 pounds sirloin steak
- ⅓ cup brown sugar
- 1 tablespoon granulated garlic
- 1 tablespoon ground cumin
- 1 tablespoon chili powder
- 1 tablespoon kosher salt
- 1 tablespoon black pepper
- ½ cup olive oil
- ½ cup orange juice
For the Spanish Rice
- 1 cup long grain white rice
- 2 cups water
- ½ cup picante sauce or salsa
- 1 teaspoon granulated garlic
- 1 teaspoon onion powder
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt
- juice of 1 lime
For the Burritos
- 1 large onion sliced thin
- 1 large bell pepper sliced thin
- 1 tablespoon olive oil
- ½ teaspoon kosher salt
- ½ teaspoon pepper
- 8 Flour Tortillas – Burrito size
- 1 cup Sour Cream
- 1 cup shredded cheddar cheese
- Salsa Fresca
Instructions
- Slice the sirloin steak into thin strips, about ½ inch wide.
- In a bowl, whisk together brown sugar, garlic, cumin, chili powder, kosher salt, pepper, orange juice and olive oil.
- Place the steak and marinade in a zip to bag and press out the excess air. Turn the bag over a few times to coat the steak. Refrigerate at least one hour or up to 8 hours.
- Prepare a grill fire to 350°.
- Drizzle onions and peppers with olive oil and season with salt and pepper.
- Place onions and peppers onto the grill, using a grill pan if your grates are large.
- Cook for 5 minutes with the grill closed.
- Remove steak from marinade and place on the grill.
- Cook with the grill closed about 8 minutes.
- Stir the steak, peppers and onions and continue to cook another 5 minutes or until steak reaches 140° using a digital meat thermometer.
- Remove steak, peppers and onions to a platter or rimmed sheet pan. Cover with foil and set aside until ready to serve.
Spanish Rice
- Add rice to a pan with water and picante sauce.
- Bring to a boil, cover and lower to simmer for 15 minutes.
- Remove from heat and fluff with a fork.
For the Burritos
- Heat a griddle and warm tortillas on both sides.
- Spread sour cream over the center of the tortilla. Spoon a layer of rice over the sour cream and top with steak, peppers and onions.
- Add salsa fresca.
- Fold in the edges of the tortilla and roll up into burritos.
Notes
Store leftover steak in an airtight container up to 3 days in the refrigerator.
Store rice in an airtight container up to 4 days.
Reheat steak in a skillet over medium heat, stirring occasionally until heated through.
Reheat rice in a pan with a tablespoon of water over medium heat, stirring until heated through.
Nutrition
Serving: 1g | Calories: 832kcal | Carbohydrates: 58g | Protein: 43g | Fat: 48g | Saturated Fat: 16g | Polyunsaturated Fat: 27g | Cholesterol: 139mg | Sodium: 1469mg | Fiber: 5g | Sugar: 13g
