Steak Burritos

Steak Burritos with marinated steak, peppers, onions and rice make a filling and delicious meal for any night of the week.

Tender grilled steak with onions and peppers makes the most delicious steak fajitas and also incredibly delicious burritos. Fill the burritos with Spanish Rice, Cilantro Lime Rice or Pinto Beans for a more filling dish.

Ingredients Needed For Steak Burritos

• Steak – Round steak, sirloin steak or flank steak will work.
• Onions – Sweet onions or yellow onions
• Bell Peppers – Green, red, yellow or orange
• Olive Oil
• Orange Juice
• Brown Sugar
• Granulated Garlic
• Ground Cumin
• Chili Powder
• Kosher Salt
• Black Pepper
• Flour Tortillas
• Spanish Rice
• Sour Cream
• Pico de Gallo

Step-by-Step Directions for Grilled Steak Burritos

1. Prep the Ingredients: Slice the steak, onions and bell peppers into strips.
2. Make the Marinade: Add olive oil, orange juice, brown sugar, garlic, cumin, chili powder, salt and pepper to a bowl and whisk together.
3. Place steak and vegetables in a zip top bag and pour the marinade over the top. Press the air out of the bag and seal. Turn the bag over several times to coat the steak and vegetables in the marinade.
4. Refrigerate for 1 hour or up to 24 hours.
5. Prepare a grill fire to 350° using hickory or oak for smoke flavor.

6. Place a grill pan onto the grill and place the marinated steak and vegetables into the pan.
7. Cook with the grill closed, stirring every 5 minutes.
8. Continuing cooking until steak and vegetables are cooked through and steak reaches around 145° using a digital meat thermometer.

9. Remove the grill pan onto a sheet pan.

10. Warm the flour tortillas, fill with sour cream, rice, grilled steak and peppers and pico de gallo.

11. Roll up the burritos and serve immediately.

Recipe Notes

• Stove Top Method: Cook marinated steak and vegetables in a large cast iron skillet or dutch oven over medium-high heat. Stir frequently, cooking until steak reaches about 145° using a digital meat thermometer.
• Storage: Store leftover grilled steak and vegetables in an airtight container in the refrigerator 3-4 days. Burritos can be wrapped tightly in plastic wrap and refrigerated up to 2 days.
• Reheat: Cook steak and vegetables in a skillet over medium heat, stirring until heated through. To reheat a pre-made burrito, wrap in aluminum foil and place on a sheet pan and bake at 350° for 10 – 15 minutes or until heated through.

More Delicious Burritos to Try

• Beef and Bean Burritos
• Short Rib Burritos
• Smothered Burritos
• Slow Cooker Beef and Bean Burritos

Add these delicious marinated Steak Burritos with rice to your dinner menu for hearty meal that the whole family will love.

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Steak Burritos

Steak Burritos with marinated steak, peppers, onions and rice make a filling and delicious meal for any night of the week.

Prep Time15 minutes mins

Cook Time15 minutes mins

Marinating1 hour hr

Course: Beef

Cuisine: American

Keyword: beef burritos, Mexican grilled steak

Servings: 6

Calories: 692kcal

Author: Milisa

Ingredients

• 1 1/4 pounds Steak tenderized round steak, sirloin or flank steak
• 1/2 cup olive oil
• 1/2 cup orange juice
• 1/3 cup brown sugar
• 1 tablespoon granulated garlic
• 1 tablespoon ground cumin
• 1 tablespoon chili powder
• 1 tablespoon kosher salt
• 1 tablespoon black pepper
• 6 flour tortillas burrito size
• 1 cup sour cream
• 1 1/2 cups Spanish Rice (cooked)
• 1 cup Pico de Gallo

Instructions

• Prep the Ingredients: Slice the steak, onions and bell peppers into strips.
• Make the Marinade: Add olive oil, orange juice, brown sugar, garlic, cumin, chili powder, salt and pepper to a bowl and whisk together.
• Place steak and vegetables in a zip top bag and pour the marinade over the top. Press the air out of the bag and seal. Turn the bag over several times to coat the steak and vegetables in the marinade.
• Refrigerate for 1 hour or up to 24 hours.
• Prepare a grill fire to 350° using hickory or oak for smoke flavor.
• Place a grill pan onto the grill and place the marinated steak and vegetables into the pan.
• Cook with the grill closed, stirring every 5 minutes.
• Continuing cooking until steak and vegetables are cooked through and steak reaches around 145° using a digital meat thermometer.
• Remove the grill pan onto a sheet pan.
• Warm the flour tortillas, fill with sour cream, rice, grilled steak and peppers and pico de gallo.
• Roll up the burritos and serve immediately.

Notes

• Stove Top Method: Cook marinated steak and vegetables in a large cast iron skillet or dutch oven over medium-high heat. Stir frequently, cooking until steak reaches about 145° using a digital meat thermometer.
• Storage: Store leftover grilled steak and vegetables in an airtight container in the refrigerator 3-4 days. Burritos can be wrapped tightly in plastic wrap and refrigerated up to 2 days.
• Reheat: Cook steak and vegetables in a skillet over medium heat, stirring until heated through. To reheat a pre-made burrito, wrap in aluminum foil and place on a sheet pan and bake at 350° for 10 – 15 minutes or until heated through.

Nutrition

Serving: 1g | Calories: 692kcal | Carbohydrates: 71g | Protein: 26g | Fat: 34g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 18g | Trans Fat: 0.04g | Cholesterol: 79mg | Sodium: 2205mg | Potassium: 724mg | Fiber: 3g | Sugar: 21g | Vitamin A: 1068IU | Vitamin C: 13mg | Calcium: 140mg | Iron: 5mg