No need to order takeout burritos this week — you can save money and make them right at home with this quick and easy weeknight steak burrito recipe. Featuring quick-packet rice, roasted sweet potato, cheddar, lettuce, chipotle-lime sauce and grilled flank steak. It’s simple but seriously delicious and perfect for eating al fresco on a sunny night.
Equipment
Here’s everything you need to make weeknight steak burritos at home:
- cutting board
- chef’s knife
- grill
- large cast iron skillet
- cheese grater
- microwave or small sauce pan
Get the full ingredients list and instructions below!
Cooking Tips
- Steak is definitely a *pricey* treat in this economy, so if that’s not in the budget for you, swap it for grilled chicken, ground beef or a can of black beans. If using ground beef or black beans, brown in a skillet and season with 1 minced chipotle pepper, 3-4 tbsp adobo sauce and a mixture of cumin, paprika, garlic powder and onion powder.
- Watch out, she’s spicy! The recipe calls for 3 chipotle peppers in adobo, which can be spicy. If you’re not into that, use 1-2 chipotle peppers for a mild sauce. This recipe also uses the adobo sauce that the chipotle peppers come stored in, so be sure to save all of that! If you’re subbing the steak for ground beef or black beans, I only recommend using 1 minced chipotle pepper as seasoning, because the final product will be a lot spicier when mixed into the meat or beans, than it would be used in a marinade. Plus, there’s already chipotle peppers in the sauce…so you don’t want it to be overkill!
- What’s a burrito without sauce? Serve it with chiptole-lime sauce, guacamole and sour cream or greek yogurt.
Ingredients
Method
- Season 500g flank steak generously with salt all over and transfer to a large bowl. Mince 3 chipotle peppers in adobo and add them to the bowl, along with 3-4 tbsp adobo sauce and 1/4 cup lime juice. Toss to coat, then let marinate at room temperature for 30 minutes, or overnight covered in the fridge.
- While you wait, prep the rest of the ingredients: 1 medium roasted sweet potato (if using), 3/4 cup seasoned rice, 1 batch chipotle-lime dressing, 1 cup grated cheddar, 1/3 cup chopped cilantro, sliced avocado (drizzled in lime to prevent browning) and chopped romaine.
- Preheat your grill to 450-500°F and season the grates with oil to prevent sticking. Once hot, shake off excess marinade and place the steak on the hottest part of the grill. Let cook untouched, with the lid down, for 3-5 minutes, or until you get dark grill marks on one side. Flip and repeat. For medium-rare, look for an internal temperature of 130-135°F. Remove and let rest on a cutting board for 5 minutes. Cut the steak into strips by cutting across the grain. Then, cut the strips into cubes. Set aside.
- To assemble, heat a large skillet on medium. Meanwhile, assemble the burritos by adding cheese to the flour tortilla, followed by rice, potato (if using), chopped steak, chopped lettuce, chopped cilantro and avocado slices. Roll it up, and place seal-side down on the hot skillet to toast. Flip and repeat. Serve with lots of chipotle-lime sauce for dipping. And enjoy!
Notes
If you don’t have a grill, the steak can be made on a large cast iron skillet on the stove top. Use the same skillet to toast the burritos after assembling.
Tag me @stefsdinnerdate on Instagram and TikTok if you make it! I love seeing your creations.
And let me know how the recipe worked for you in the comment section below. It’s always nice hearing from you!