Steak Burritos

Do you fall into a weeknight dinner prep rut, too? Yeah, so do I because making the same ol’, same ol’ is easier. But sometimes you gotta spice up the ordinary. I learned about tortillas for a super simple game changer, and now I can’t stop experimenting with tortilla recipes. One of my favorite ways to indulge in tortillas is loading burritos with beans, Mexican rice, steak (of course), onions, beans, avocados, and more. And the salsa delivers extra flavor and juiciness for a better-than-delivery option.

Recipe Ingredients

How to Make Steak Burritos

Grill the Steak

Marinade – In a large bowl or sealable bag, combine soy sauce, garlic, pineapple juice, oregano, cumin, white pepper, and onion powder. Marinate – Add the skirt steak to the marinade, then add cilantro and mix well. Marinate for at least 2 hours or refrigerate until ready to cook. It can marinate in the refrigerator for up to 24 hours for optimum flavor. Grill – When ready, drain the skirt steak and pat dry paper towels. Brush and oil the grill grate. Place skirt steaks on the hot grate and grill for 3-4 minutes per side for medium or until the steak has a deeply browned crust. Cooking times might vary depending on the thickness of the steak. Rest – Once done, remove it from heat, place it on a cutting board, and let it rest for about 10 minutes. Then slice thinly against the grain and make your burritos.

Make the Salsa

Roast – Heat a cast iron skillet or griddle on the stovetop until it starts smoking, and then add the tomatillos, jalapeno, onion, and garlic. Roast, turning occasionally, until they’re blackened and blistered in spots, about 10 minutes. Blend – Remove from heat and let the veggies cool enough to handle without burning your hands. Rub off the dark spots and put the roasted tomatillos, jalapeno (carefully removing the seeds and pith), onion, garlic, cilantro, and lime juice in a blender or food processor and puree until there are no big chunks for a slightly chunky sauce. Add salt to taste and adjust lime juice to desired acidity.

Assemble the Steak Burritos

Assemble your ingredients: the tortillas, grilled carne asada, chopped onion, shredded cheese, rice, guacamole, beans, cilantro, and salsa verde. Fill – Place the tortillas on your work surface and divide the carne asada evenly along the middle of each tortilla. Layer the rest of the ingredients (careful not to overfill the tortillas). Fold the bottoms in to cover the filling, then fold over the edges and roll them up tightly. Heat – You can heat them in a cast iron skillet on medium heat until toasted or wrap your burritos in foil and heat them in the oven at 350℉ (180℃) for 20 minutes.

Recipe Variations

Tips and Tricks

Make-Ahead Instructions

For an easy 9-5 workday lunch, you can make several burritos and wrap them in plastic. They’ll last in the fridge for 3-4 days or freezer for 2-3 months. Reheat them in the microwave in a flash.

Serving and Storage Instructions

Steak burritos are best steaming hot. But you may prefer letting them cool enough not to burn your tongue. Store leftover burritos well-wrapped in the fridge or freezer. I think they taste even better the next day.