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
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? Nothing! Serve it with chiptole-lime sauce, guacamole and sour cream or greek yogurt.
Weeknight Steak Burritos
2-4
servings30
minutesIngredients
500g flank steak
2-4 10-12" flour tortillas
100g cheddar
1 1/2 cups cooked rice (I like using microwaveable seasoned rice packets for ease, but feel free to cook 3/4 cup of long grain rice on the stove top and season with bouillon, paprika, cumin, garlic powder and onion powder)
1 1/2 cups diced, roasted sweet potato, about 1 small sweet potato (optional)
1 batch chipotle-lime dressing
3 chiptole peppers in adobo
3-4 tbsp adobo sauce
1/4 cup lime juice, about 4 large limes
1 romaine heart
1/3 cup chopped cilantro
1 avocado
salt (I'm using Diamond Crystal Kosher)
Directions
Transfer 500g flank steak to a resealable plastic bag or large bowl and season all over with 1 tbsp salt. Set aside.
Mince 3 chipotle peppers in adobo and transfer them to the plastic bag. Add in 3-4 tbsp adobo sauce (this should be all of the sauce in the can!) and 1/4 cup lime juice. Remove as much air from the bag and seal it closed. Shake the steak around, massaging the marinade into the meat. Let sit at room temperature for 30 minutes to 1 hour (or as much time as you have!).
While you wait, prep the rest of the ingredients. If using, peel and dice 1 sweet potato, then roast at 425°F for 30-35 minutes. Cook 3/4 cup long grain rice, or 1 microwaveable packet of seasoned rice. Make 1 batch chipotle-lime dressing. Grate 100g cheddar, or enough to fill one cup. Roughly chop and wash 1 romaine heart. Chop enough cilantro to fill 1/3 cup and slice 1 avocado. Cover the avocado in a squeeze of lime to prevent browning. Set everything aside.
Grease the grill grates using cooking spray or paper towel dipped in neutral oil. Preheat to 450-500°F.
Once hot, shake off excess marinade and place the steak on the hottest part of the grill. Let cook untouched, with the lid up, for 5-7 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 by placing an instant-read thermometer into the thickest part of the steak. Remove and let rest on a cutting board for 5 minutes. After 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, then 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. This step is totally optional, but highly recommended!
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!