Steak Burritos
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If you love Mexican food, you are going to love the irresistible combination of juicy grilled steak and zesty salsa Spanish rice, wrapped snugly in a warm flour tortillas.
It’s the end of summer and I felt like throwing a big party with lots of food, featuring Steak Burritos with Salsa Spanish Rice.
Looking for more Mexican beef recipes? Make sure to try my recipes for Carne Asada which would also be delicious in this recipe, Grilled Steak Fajitas, and Shredded Beef Chimichangas too!
This flavorful steak burrito recipe offers an irresistibly simple yet satisfying meal, perfect for any occasion or gathering with friends.
What you’ll need
Grilled Steak
- Boneless sirloin steak, skirt steak, flank steak
- Olive oil
- Sea salt & black pepper
- Olive oil
- Juice of one lime – 2 tablespoons
- Fresh cilantro
- Cayenne pepper
Salsa Spanish Rice
- Olive oil
- Long-grain rice
- Garlic cloves
- Chicken broth
- 16 ounce jar store-bought salsa – I used Herdez
- Chopped fresh cilantro
To Assemble
- Large flour tortillas
- Black beans, shredded cheese, sour cream, pico de gallo, or any of your favorite toppings.
Check out the printable recipe card below for the complete recipe and detailed instructions.
This Salsa Spanish Rice has all the flavor of your favorite restaurant rice, with none of the chopping!! Okay, you still have to chop the cilantro, but my favorite Salsa has the tomatoes, chili pepper, and onions are already mixed in.
I used mild salsa, but you can also use medium or hot if you like your burritos spicy.
How to make a steak burrito
Coat steak with olive oil, sea salt, and ground black pepper. Grill over HIGH heat for 4 to 5 minutes to sear. Flip steaks over and cook for an additional 3 to 5 minutes.
Allow steak to rest for 10 minutes, then slice into thin bite-size strips or bite sized pieces. Toss with olive oil, lime juice, cayenne, and cilantro. Set aside.
To make Salsa Spanish Rice
Heat oil in a large skillet or saucepan over medium heat. Add the rice and cook, stirring occasionally, until browned, about 3 minutes.
Add the minced garlic and cook for one minute constantly stirring to keep it from scorching.
Pour in the chicken broth and salsa, stir to combine.
Bring to a boil, then cover and reduce heat. Allow rice to simmer for 25 minutes.
Fluff rice with a fork, then stir in the chopped cilantro.
Wrap the flour tortillas in foil and place them on the unheated side of the grill to warm them while the steak is grilling.
Unroll the heated tortillas and top with Salsa Rice and grilled steak.
Add in your favorite toppings such as shredded cheddar cheese, Mexican cheese blend, sour cream, guacamole, diced tomatoes, pico de gallo, black beans, refried beans, or lettuce to enhance the flavor and texture of the burrito and roll them up.
This steak burritos recipe took less than an hour to prepare, which means more time for enjoying time with your family or mingling with guests!
Expert Tips
- After you brown the rice and cook the garlic, slowly add the chicken broth to deglaze the pan. Then stir in the salsa.
- Do not lift the lid while the rice is cooking. Gently shake your pan to move the rice around so it doesn’t stick, and turn it around to avoid any hot spots.
FAQ’s
Flank steak, skirt steak, or sirloin steak are popular choices for steak burritos because they are flavorful and tender when cooked properly. Flank steak is particularly popular due to its rich beefy flavor and relatively affordable price.
Steak can be cooked on a grill, stovetop in a large skillet, or on a baking sheet in the oven. It’s important to cook the steak to your desired level of doneness, whether that’s rare (125°F), medium-rare (135°F), medium (145°F), or well-done (160°F).
Remove steak when 5-10°F lower than desired temperature and set aside to rest for 5-10 minutes before cutting.
Yes, you can prepare the individual components of the burritos ahead of time, such as grilling the steak, cooking the rice, and chopping any toppings. Store them separately in the refrigerator in airtight containers and assemble and heat the burritos when ready to eat.
This is great for meal prep, entertaining guests, or storing leftovers.
Wrapping a burrito can take some practice, but the key is to not overfill it and to fold it tightly. Start by placing the fillings in the center of the tortilla, then fold the bottom edge up over the fillings, fold in the sides, and roll it up tightly. Warming the tortilla slightly before wrapping with make it more pliable.
More delicious Mexican recipes
- Fish Tacos
- Instant Pot Red Chile Pork Tamales
- Creamy Seafood Enchiladas
- Simple Chicken Enchiladas Verdes
- Shredded Beef Chimichangas
- Chicken Enchiladas
Did you try this recipe? I’d love to see it!
Tag @cookingwithcurls on Instagram & Facebook and leave a ⭐️⭐⭐⭐⭐ review below!
Enjoy!!
Steak Burritos
Ingredients
Grilled Steak
- 1.75 pounds boneless sirloin steak skirt steak, flank steak
- 2 tablespoons olive oil
- sea salt & black pepper
- 1 tablespoon olive oil
- 2 tablespoons lime juice one large lime
- .25 cup chopped, fresh cilantro
- dash cayenne pepper
Salsa Spanish Rice
- 2 tablespoons olive oil
- 1 cup long-grain rice
- 2 cloves fresh garlic minced
- 1.75 cup chicken broth
- 16 ounce jar salsa I used Herdez
- .25 cup chopped,fresh cilantro
- 6 large flour tortillas
- toppings of your choice lettuce, sour cream, black beans, etc.
Instructions
Grilled Steak
- Coat steak with olive oil, sea salt, and ground black pepper.
- Grill over HIGH heat for 4 to 5 minutes to sear. Flip steaks over and cook for an additional 3 to 5 minutes. Allow steak to rest for 10 minutes, then slice into bite sized strips or pieces.
- Toss with olive oil, lime juice, cayenne, and cilantro in a large bowl. Set aside.
Salsa Spanish Rice
- Heat oil in a 3 large skillet or saucepan over medium heat.
- Add the rice and cook, stirring occasionally, until browned, about 3 minutes. Add the minced garlic and cook for one minute constantly stirring to keep it from scorching.
- Pour in the chicken broth and salsa, stir to combine. Bring to a boil, then cover and reduce heat. Allow rice to simmer for 25 minutes.
- Fluff rice with a fork, then stir in the chopped cilantro.
Assemble
- Wrap the flour tortillas in foil and place them on the unheated side of the grill to warm them while the steak is grilling. Set aside.
- Unroll each tortillas and top with rice, black beans, grilled steak, lettuce, sour cream, salsa, or any of your favorite toppings.
Notes
- After you brown the rice and cook the garlic, slowly add the chicken broth to deglaze the pan. Then stir in the salsa.
- Do not lift the lid while the rice is cooking. Gently shake your pan to move the rice around so it doesn’t stick, and turn it around to avoid any hot spots.
- Steak can be cooked on a grill, stovetop in a large skillet, or on a baking sheet in the oven. It’s important to cook the steak to your desired level of doneness, whether that’s rare (125°F), medium-rare (135°F), medium (145°F), or well-done (160°F).
Remove steak when 5-10°F lower than desired temperature and set aside to rest for 5-10 minutes before cutting. - To wrap a burrito: Start by placing the fillings in the center of the tortilla, then fold the bottom edge up over the fillings, fold in the sides, and roll it up tightly. Warming the tortilla slightly before wrapping with make it more pliable.
- See original post for meal prep and storage instructions.
I’m surprised your HOA let you forego the lawn. Many here in drought riddled California still insist you have to have green lawn. That is one reason my husband and I refused to even look at a home on an HOA neighborhood. Do you hire out your son and his friends to help me rip out my front lawn this fall?
Thanks for sharing with us on Creative K Kids #TastyTuesdays
This would be a great recipe to make a bunch of hungry young men – nice and hearty but easy on you.
Thankfully they are all for dessert landscape here. I have never lived in an HOA neighborhood before, and I don’t blame you for avoiding them. The only way to avoid them here is to find a house that was built before the mandatory HOA law took affect. No, sadly my son has no time for landscaping or I would send him your way. I can’t even get him to come back to help me finish the backyard. 🙂
Wow! The burritos look delicious! It’s interesting that an HOA would enforce a practice that so often is detrimental to the environment. Continually greening up a lawn, even if done organically, can imbalance what’s below and above the earth’s surface. I love the ‘gravel” look; I’ve seen quite a few done that way in California, and with a few decorative accents, they look spectacular.
Thank you Linda. 🙂 I think the HOA is completely insane! They don’t even allow artificial turf, it has to be real and green or approved rocks. This is the dessert, you’re not supposed to grow grass here, lol