Steak Burritos
Ingredients
Steak Marinade
-
½
cup
salsa verde
-
3
tablespoons
orange juice
-
1
tablespoon
Worcestershire sauce
-
1
zest
lime
-
2
tablespoons
olive oil
-
2
teaspoons
coarse sea salt
-
2
teaspoons
chili powder
-
½
teaspoon
paprika
-
1
teaspoon
ground cumin
-
1
teaspoon
garlic powder
Steak
-
1.5 – 2
lbs.
flank steak
-
1
teaspoon
kosher salt
Rice + Vegetables
-
1
cup
white rice
-
½
cup
olive oil
-
1
small
white onion
-
¾
teaspoon
coarse kosher salt
-
4
cloves
garlic
-
1
teaspoon
fajita seasoning
-
1
green
bell pepper
-
15
oz.
pinto beans
-
1
cup
chopped fresh cilantro
-
2
tablespoons
fresh lime juice
Cotija Sauce
-
4
oz.
cream cheese
-
¾
cup
plain Greek yogurt
-
4
oz.
cotija crumbles
-
1
tablespoon
Tapatio
-
6-8
large
burrito flour tortillas
Instructions
- Prepare the steak marinade by whisking all marinade ingredients together.
- Season the flank steak with kosher salt and pound it to an even thickness.
- Marinate the steak in the refrigerator for at least 2 hours or overnight.
- Cook the rice by boiling water, adding rice and olive oil, then simmering for about 20 minutes.
- Sauté onion and salt in olive oil, then add garlic, green pepper, pinto beans, and fajita seasoning.
- Combine the rice, cilantro, lime juice, and remaining salt with the vegetable mixture.
- Sear the marinated steak in a hot skillet for 3-4 minutes on each side, then let rest and slice.
- Mix cream cheese, Greek yogurt, cotija, and Tapatio to make the sauce.
- Assemble the burritos by spreading the sauce, adding rice mixture and steak, and wrapping tightly.
- Cook the burritos on the stovetop or in the oven until heated through and slightly browned.
Nutrition Facts (estimated)
Servings
8
Calories
690
Total fat
34g
Total carbohydrates
62g
Total protein
34g
Sodium
0mg
Cholesterol
0mg
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