Ultimate Steak Burritos
Published 5/1/2023
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These steak burritos are filled with marinated fajita steak, veggies, beans, rice and an amazing cotija cheese sauce. Yum!
Make a batch and enjoy immediately, or follow our freezer instructions for the ultimate meal prep recipe.
Delicious Steak Burritos
We’re big burrito fans over here, and if you ask us, they’re the perfect meal prep recipe to share with new moms, busy families or just to keep on hand for those nights you don’t have dinner plans.
And these steak burritos are a new fave to our burrito collection here on Fit Foodie Finds! They can be enjoyed immediately, or frozen for later 😀
Check out some of our other popular freezer burritos >> Fajita Breakfast Burritos, Chicken Fajita Burritos and Best Homemade Frozen Burritos.
Why you’ll love ’em!
Delicious marinated fajita steak in every bite 😀
Makes for delicious leftovers — either frozen or refrigerated!
Easily customizable with your favorite ingredients.
Featured Ingredients
These steak burritos start with a burrito size tortilla and then is slathered with a creamy cotija sauce, and then layered with rice, veggies and, of course, marinated steak! Here’s what you need:
Marinated steak
- Steak marinade: salsa verde, orange juice, worcestershire sauce, lime zest, olive oil, sea salt, chili powder, paprika, ground cumin and garlic powder.
- Flank steak
Rice + Vegetables
- White rice
- White onion
- Garlic cloves
- Fajita seasoning
- Green bell pepper
- Pinto beans
- Fresh cilantro
- Fresh lime juice
Cotija Sauce
- Cotija crumbles
- Cream cheese
- Plain Greek yogurt
- Tapatio
How to Make Steak Burritos
Prepare Steak & marinade
Add all of the ingredients for the steak marinade to a mixing bowl. Whisk the ingredients together until combined.
Next, place the flank steak onto a cutting board and season it with 1 teaspoon of kosher salt. Massage the salt into the steak. Cover it with a piece of parchment paper. Use a meat tenderizer to pound the flank steak so that it is an even thickness.
Transfer the steak to a baking dish or a quart-sized plastic bag. Pour the marinade over the steak and massage the marinade into the steak. Place in the refrigerator for at least 2 hours or overnight.
Prepare the rice
Add 1.5 cups water, rice, and 1 tablespoon of olive oil to a saucepan and bring to a boil over high heat. Reduce heat to low and cover. Allow the rice to cook for about 20 minutes.
Remove the rice from the heat and let the rice rest, covered, for 10 additional minutes. After 10 minutes, fluff the rice with a fork and transfer it to a plate to cool.
Prepare the vegetables
Heat 2 tablespoons of olive oil in a large skillet over medium/high heat. Add the onion and ½ teaspoon salt, and saute for 8-10 minutes.
Add the garlic and saute for an additional minute. Add the green pepper, ½ teaspoon salt, pinto beans, and fajita seasoning to the skillet and toss to combine. Saute for 3-4 minutes.
Add the rice, cilantro, lime juice, and any remaining salt to the pinto bean mixture, toss, and set aside.
Sear & slice steak
Heat the remaining olive oil in a large cast iron skillet. When the olive oil is hot, add the flank steak and sear for 3-4 minutes on each side or until the internal temperature is 135ºF for medium rare.
Slice the flank steak against the grain of the meat with a sharp knife and then chop the meat into small bite-sized pieces.
Prepare creamy cotija sauce
Add the cream cheese, Greek yogurt, cotija, and Tapatio to a bowl and mix until smooth.
Assemble the burritos
Lay the tortillas out on a clean surface and spread about 1-2 tablespoons of the cotija mixture over each tortilla. Evenly distribute the rice mixture and steak to each tortilla.
Tightly wrap each burrito by folding the sides in and rolling. Repeat steps until all the burritos are made.
If you are going to eat the burritos right away, feel free to eat the burrito as is, freeze the burritos, or heat the burritos in the oven or on the stop top (see below!).
Steak Burritos on the Stovetop
- Heat a large skillet over medium/high heat and add 1 tablespoon of olive oil.
- When the olive oil is fragrant, place the burrito in a pan and let the burrito brown for 2-3 minutes on each side over medium heat.
- Remove from the stovetop and enjoy.
Steak Burritos in the Oven
- Preheat the oven to 425ºF and spray a casserole dish or baking sheet with non-stick cooking spray.
- Place the burritos on the baking sheet or casserole and sprinkle with cheese and drizzle with olive oil.
- Bake the burritos for 10-15 minutes or until the burritos begin to brown and the cheese is melted.
- Remove from the oven and enjoy.
Top Tips
Use burrito sized tortillas: our #1 tip when it comes to tortillas for burritos is to use flour tortillas! We’ve found that corn tortillas don’t hold up and crack easily, especially when you’re meal prepping burritos for later.
Slice steak evenly: when you tenderize your steak, make sure to pound it to an even thickness to ensure even cooking.
Make these burritos your own: these steak burritos are a great recipe to customize to your liking. Feel free to make any of the swaps below if you prefer other ingredients or don’t have everything on hand!
Add-Ins and Swaps for Steak Burritos
- Switch up your beans: any kind of bean works for this recipe! Try chili beans, kidney beans, or refried beans.
- Use a different cut of beef: we love the flavor of flank steak for these burritos, but feel free to sub 1:1 for a similar cut of beef if you prefer.
- Make it breakfast-y: add scrambled eggs to these steak burritos for a fun breakfast twist.
- Add roasted sweet potato: add a little plant protein to your burritos with some roasted sweet potatoes.
Freeze for Later
- Wrap each burrito in a piece of tin foil and remove as much air as possible.
- Store in the freezer for up to 3 months.
Pro tip: write “steak burritos” and today’s date on the tin foil, so you know exactly what’s wrapped up in the foil as well as how long it has been frozen.
Reheating Burritos
- If heating from frozen, unwrap and place on a plate and then into the microwave. Use the defrost setting on your microwave for 2 to 3 minutes.
Steak Burritos
Ingredients
Steak Marinade
- ½ cup salsa verde
- 3 tablespoons orange juice
- 1 tablespoon Worcestershire sauce
- Zest from 1 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, minced
- 1 teaspoon kosher salt
Rice + Vegetables
- 1 cup white rice
- ½ cup olive oil, separated
- 1 small white onion, minced
- ¾ teaspoon coarse kosher salt, separated
- 4 cloves garlic, minced
- 1 teaspoon fajita seasoning
- 1 green bell pepper, diced
- 15 oz. pinto beans, drained and rinsed
- 1 cup chopped fresh cilantro
- 2 tablespoons fresh lime juice
Other Ingredients
- 4 oz. cream cheese, softened
- ¾ cup full-fat, plain Greek yogurt
- 4 oz. cotija crumbles, ~⅓ cup
- 1 tablespoon Tapatio
- 6-8 large, burrito four tortillas
Instructions
- Add all of the ingredients for the steak marinade to a mixing bowl. Whisk the ingredients together until combined. Set aside.
- Next, place the flank steak onto a cutting board and season it with 1 teaspoon of kosher salt. Massage the salt into the steak. Cover it with a piece of parchment paper. Use a meat tenderizer to pound the flank steak so that it is an even thickness (~1.5-2 inches thick).
- Transfer the steak to a baking dish or a quart-sized plastic bag. Pour the marinade over the steak and massage the marinade into the steak. Place in the refrigerator for at least 2 hours or overnight.
- Remove the meat from the refrigerator and allow the steak to sit at room temperature for 20-30 minutes before searing.
- Prepare the rice. Add 1.5 cups water, rice, and 1 tablespoon of olive oil to a saucepan and bring to a boil over high heat. Reduce heat to low and cover. Allow the rice to cook for about 20 minutes.
- Remove the rice from the heat and let the rice rest, covered, for 10 additional minutes. After 10 minutes, fluff the rice with a fork and transfer it to a plate to cool. Set aside.
- Heat 2 tablespoons of olive oil in a large skillet over medium/high heat. Add the onion and ½ teaspoon salt. Saute the onion for 8-10 minutes, stirring occasionally.
- Add the garlic and saute for an additional minute. Add the green pepper, ½ teaspoon salt, pinto beans, and fajita seasoning to the skillet and toss to combine. Saute for 3-4 minutes. Remove from the heat.
- Add the rice, cilantro, lime juice, and any remaining salt to the pinto bean mixture, toss, and set aside.
- Sear the steak. Heat the remaining olive oil in a large cast iron skillet. When the olive oil is hot, add the flank steak and sear for 3-4 minutes on each side or until the internal temperature is 135ºF for medium rare. Remove from the skillet and let the flank steak rest for 10 minutes before slicing.
- Slice the flank steak against the grain of the meat with a sharp knife and then chop the meat into small bite-sized pieces.
- Add the cream cheese, Greek yogurt, cotija, and Tapatio to a bowl and mix until smooth.
- Assemble the burritos. Lay the tortillas out on a clean surface and spread about 1-2 tablespoons of the cream cheese mixture over each tortilla. Evenly distribute the rice mixture and steak to each tortilla.
- Tightly wrap each burrito by folding the sides in and rolling. Repeat steps 7 and 8 until all the burritos are made.
- If you are going to eat the burritos right away, feel free to eat the burrito as is, freeze the burritos, or heat the burritos in the oven or on the stop top.
Stovetop Instructions
- Heat a large skillet over medium/high heat and add 1 tablespoon of olive oil.
- When the olive oil is fragrant, place the burrito in a pan and let the burrito brown for 2-3 minutes on each side over medium heat.
- Remove from the stovetop and enjoy.
Oven Instructions
- Preheat the oven to 425ºF and spray a casserole dish or baking sheet with non-stick cooking spray.
- Place the burritos on the baking sheet or casserole and sprinkle with cheese and drizzle with olive oil.
- Bake the burritos for 10-15 minutes or until the burritos begin to brown and the cheese is melted.
- Remove from the oven and enjoy.
Freeze for Later
- Wrap each burrito in a piece of tin foil and remove as much air as possible.
- Store in the freezer for up to 3 months.
Reheating Burritos
- If heating from frozen, unwrap and place on a plate and then into the microwave. Use the defrost setting on your microwave for 2 to 3 minutes.
Tips & Notes
- This recipe has many steps, but they are straightforward. Don’t skip a step!
- Feel free to substitute beans, the type of rice you use, etc.
- Internal Steak Temperatures
135ºF – rare
140ºF – medium rare
150ºF – medium
165ºF – well-done
Watch It
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Photography: photos taken in this post are by Ashley McGlaughlin from The Edible Perspective.
This food is so delicious. I plan to make it for my family