Steak Burrito
User Reviews
5.0
6 reviews
Excellent
-
Prep Time
10 mins
-
marinate
1 hr 30 mins
-
Total Time
1 hr 40 mins
-
Servings
4 servings
-
Calories
990 kcal
-
Course
Main Course
Steak Burrito
Report
This Steak Burrito is filled with seasoned steak, pickles, rice, shredded cheese, and sriracha mayo, all wrapped up in a warm flour tortilla. A tasty, hearty lunch or dinner recipe that your family will request on repeat!
Share:
Ingredients
- 1 pound steak cut of choice
- 1/3 cup low-sodium soy sauce
- 1/4 cup avocado oil
- Juice of 1 lime
- 3-4 garlic cloves pressed
- kosher salt and pepper to taste
- 1/4 cup chopped parsley or cilantro
- 4 burrito-size flour tortillas
- 2 cups gherkins or sliced pickles
- 1 cup cooked rice
- 1 cup shredded cheese
- 1 cup homemade or avocado oil mayo
- 2-3 tablespoon Sriracha sauce or to taste
Instructions
- In a deep dish, whisk the soy sauce, oil, lime juice, garlic, salt, pepper and parsley/cilantro.
- Add the steak and allow it to marinate in the fridge, for at least 1 hour (overnight is best if time allows).
- Remove the steak from the fridge 30 minutes before cooking. Drain and discard the marinade and lightly tap the steak with paper towels to absorb the excess moisture.
- Preheat a heavy-bottomed skillet over medium-high heat. Cook the steak to your desired doneness, taking into consideration the thickness of your meat. Allow the steak to rest for 5 minutes, then slice it.
- In a bowl, combine the mayo with sriracha sauce.
- To assemble the burrito, lay one flour tortilla on your clean chopping board. Add a handful of pickles, 1/4 cup cooked rice, 1/4 cup cheese, and a dollop of sriracha mayo.
- Roll into a burrito, then tightly cover with aluminum foil to hold. Repeat with the remaining burritos. Heat them in the microwave for 1 minute or toast in a non-stick pan for 2-3 minutes per side. Slice in half and enjoy!
Notes
- Storing leftovers: Place any leftover wrapped-up burritos in an airtight container in the fridge for 3 days. If you can, it's best to store all of the individual ingredients separately, and then assemble everything later.
- To freeze: Allow all ingredients to cool completely before assembling. Assemble and wrap individual burritos up tightly in foil. Place in a large freezer-safe ziplock bag, remove excess air, and seal. Freeze for up to 3 months.
- To reheat: To heat from frozen, remove from foil and place on a baking rack. Bake at 400 degrees for 30-40 minutes or until completely warmed through and toasted. Remove from foil and microwave for approximately 4 minutes or until warmed through.
Nutrition Information
Show Details
Serving
1serving
Calories
990kcal
(50%)
Carbohydrates
31g
(10%)
Protein
36g
(72%)
Fat
81g
(125%)
Saturated Fat
20g
(100%)
Polyunsaturated Fat
29g
Monounsaturated Fat
29g
Trans Fat
0.1g
Cholesterol
115mg
(38%)
Sodium
2910mg
(121%)
Potassium
582mg
(17%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
700IU
(14%)
Vitamin C
12mg
(13%)
Calcium
257mg
(26%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 990 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 990kcal | 50% |
| Carbohydrates | 31g | 10% |
| Protein | 36g | 72% |
| Fat | 81g | 125% |
| Saturated Fat | 20g | 100% |
| Polyunsaturated Fat | 29g | 171% |
| Monounsaturated Fat | 29g | 145% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 115mg | 38% |
| Sodium | 2910mg | 121% |
| Potassium | 582mg | 12% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 700IU | 14% |
| Vitamin C | 12mg | 13% |
| Calcium | 257mg | 26% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
Other Recipes
You'll Also Love
