Description
These steak burritos are filled with marinated flank steak, sautéed onions, and bell peppers, all wrapped in warm tortillas and topped with melted cheese. Customize with optional rice and black beans for extra flavor. Perfect for a hearty meal!
Ingredients
Scale
- 1 pound flank steak or sirloin, thinly sliced
- 1 tablespoon olive oil
- 1 medium onion, thinly sliced
- 1 bell pepper (any color), thinly sliced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper, to taste
- 4 large flour tortillas
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 cup cooked rice (optional)
- 1 cup black beans, drained and rinsed (optional)
- Fresh cilantro, chopped (for garnish)
- Sour cream (for serving)
- Hot sauce (for serving)
Instructions
- Start by marinating the steak. In a bowl, combine the sliced flank steak with olive oil, minced garlic, ground cumin, chili powder, salt, and pepper. Mix well to ensure the steak is evenly coated. Let it marinate for at least 30 minutes at room temperature, or up to 2 hours in the refrigerator for more flavor.
- While the steak is marinating, prepare the vegetables. Slice the onion and bell pepper into thin strips. Set them aside for later use.
- Heat a large skillet or frying pan over medium-high heat. Once hot, add the marinated steak to the pan in a single layer. Cook for about 3-4 minutes on each side, or until the steak is browned and cooked to your desired level of doneness. Remove the steak from the pan and set it aside on a plate.
- In the same skillet, add the sliced onion and bell pepper. Sauté for about 5-7 minutes, or until the vegetables are tender and slightly caramelized. Stir occasionally to prevent burning.
- Once the vegetables are cooked, return the steak to the skillet. Mix everything together and cook for an additional 2 minutes to heat through. Taste and adjust seasoning if necessary.
- While the steak and vegetables are cooking, you can warm the tortillas. You can do this in a dry skillet over medium heat for about 30 seconds on each side, or wrap them in aluminum foil and place them in a preheated oven at 350°F (175°C) for about 10 minutes. Warming the tortillas makes them more pliable and easier to roll.
- Once the steak and vegetable mixture is ready, it’s time to assemble the burritos. Lay a warm tortilla flat on a clean surface or plate.
- In the center of the tortilla, add a generous scoop of the steak and vegetable mixture. If you’re using rice and black beans, add a layer of each on top of the steak mixture.
- Sprinkle a mix of shredded cheddar and Monterey Jack cheese over the filling. The cheese will melt beautifully when the burrito is cooked.
- To roll the burrito, fold in the sides of the tortilla over the filling, then roll it up from the bottom, tucking it tightly as you go. Make sure to keep the filling secure inside. Repeat this process for the remaining tortillas and filling.
- Now that your burritos are assembled, it’s time to cook them. Wipe out the skillet you used earlier and return it to medium heat. You can also use a grill pan or a panini press if you have one.
- Place the burritos seam-side down in the skillet. Cook for about 2-3 minutes on each side, or until the tortillas are golden brown and crispy. If you’re using a panini press, cook according to the manufacturer’s instructions.
- Once the burritos are cooked, remove them from the skillet and let them rest for a minute before slicing them in half. This helps the cheese set a little and makes them easier to eat.
Notes
- Feel free to customize the filling with your favorite ingredients, such as avocado, corn, or different types of cheese.
- For a spicier kick, add jalapeños or your favorite hot sauce to the filling.
- Prep Time: 30 minutes
- Cook Time: 20 minutes