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Steak burrito with Spanish rice and salsa.
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Steak Burritos

Craving drive-thru Steak Burritos? With this easy recipe you can make them at home and they are even better than Chipotle!
Prep Time10 minutes
Cook Time20 minutes
Additional Time1 hour
Total Time1 hour 30 minutes
Course: Steaks
Cuisine: Mexican
Keyword: burritos, Chipotle steak burritos, sirloin steak recipe, steak burrito
Servings: 8 Burritos
Calories: 832kcal
Author: Milisa

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