Best Steak Burritos Recipes

STEAK BURRITOS

Steps:

• Cut steaks in half; rub with taco seasoning. Place in a 3-qt. slow cooker coated with cooking spray. Top with onion, chiles and vinegar. Cover and cook on low for 8-9 hours or until meat is tender. , Remove steaks and cool slightly; shred meat with 2 forks. Return to slow cooker; heat through. , Spoon about 1/2 cup meat mixture into the center of each tortilla. Top with cheese, tomato and sour cream. Fold bottom and sides of tortilla over filling and roll up.

STEAK AND BEAN BURRITOS

Steps:

• Prepare a grill for medium-high heat. Preheat the oven to 350 degrees F.
• Season the steak with salt and pepper. Grill the steak about 3 minutes each side. Allow to rest for 5 minutes, then slice.
• Heat the oil in a skillet set over medium heat. Add the bell peppers, onions and some salt and pepper, then the cumin, oregano, chili powder and garlic powder. Stir together and saute until the onion and peppers soften, about 5 minutes.
• Spread a small amount of beans on each tortilla. Add slices of grilled steak and some onions and peppers, then sprinkle over some cheese. Fold over the ends of each tortilla and roll up. Lay the rolled tortillas in a pan. Pour over the red and green enchilada sauces and sprinkle over a little extra cheese.
• Bake until the cheese is melted and the dish is bubbly, about 20 minutes. Serve immediately with a dollop of sour cream, some pico de gallo and some cilantro leaves to garnish.

BAKED STEAK BURRITOS

Steps:

• Heat oven to 400°F In 10-inch skillet, melt butter over medium heat. Stir in taco seasoning mix. Add beef strips; cook 5 to 6 minutes, stirring occasionally, until desired doneness; drain.
• Meanwhile, place refried beans in microwavable dish. Microwave uncovered on High 2 minutes, stirring once or twice.
• Spread each tortilla with refried beans to within 1/4 inch of edge. Top each with beef, Cheddar cheese and onions. Roll up, folding in sides. In ungreased 13x9-inch (3-quart) glass baking dish, place burritos with seam sides down. Pour enchilada sauce over burritos. Sprinkle with Mexican cheese blend.
• Bake uncovered 7 to 12 minutes or until burritos are thoroughly heated and cheese is melted.

FLANK STEAK BURRITOS

Steps:

• Sprinkle steak with salt and pepper. In a small skillet coated with cooking spray, cook steak in oil over medium-high heat for 3-4 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). , Thinly slice steak across the grain; place down the center of each tortilla. Top with the rice, avocado, beans, sour cream, salsa, onion and cilantro. Roll up; serve immediately.

MINI BAKED STEAK BURRITOS

Steps:

• Heat oven to 400°F. In 10-inch nonstick skillet, melt butter over medium heat. Stir in beef; sprinkle with seasoning mix (from dinner kit). Cook 10 to 12 minutes, stirring occasionally, until desired beef doneness; drain. Meanwhile, place refried beans in microwavable dish. Microwave uncovered on High 2 minutes, stirring once or twice.
• Spread beans over each tortilla (from dinner kit) to within 1/4 inch of edges. Top with beef, Cheddar cheese and onions. Roll up, folding in sides. Place seam sides down in ungreased 13x9-inch (3-quart) glass baking dish. Pour fajita sauce (from dinner kit) on top. Sprinkle with Mexican cheese blend.
• Bake 15 to 20 minutes or until burritos are hot and cheese is melted.

PORK STEAK BURRITOS

Steps:

• Heat the oil in a skillet over medium-high heat. Place pork in the skillet, and cook until evenly brown. Pour in the salsa, and continue cooking 5 minutes, until heated through.
• Place tortillas 1 or 2 at a time on a microwave-safe dish. Cook in the microwave 1 minute on High, until warm. Place equal amounts of pork strips and salsa in the center of each warm tortilla, and roll. Top with sour cream and garnish with green onions to serve.

MARINATED SKIRT STEAK BURRITOS

Steps:

• Add the black peppercorns, white peppercorns, coriander seeds, and pepper flakes to a saute pan over medium heat. Toast until they start to smell aromatic, about 1 to 2 minutes. Crush them in a mortar and pestle, or remove them to a cutting board and crush them with the bottom of a pan. Add the sugar and salt and toss to combine.
• Coat 1 side of each piece of steak with a scant layer of the peppercorn mixture. Turn them on the other side and repeat. Put the steak on a baking sheet or earthenware dish. Cover with plastic wrap and refrigerate for 1 hour to overnight.
• Put the onion slices in a glass bowl and gently pull them apart with your fingers until you have a lot of individual rounds. Add the red wine vinegar and sugar. Use your fingers to coat the onions with the vinegar. Press them down into the bowl and cover with plastic wrap. Set aside to marinate until ready to serve.
• Heat 2 cast iron skillets large enough to hold the steaks. Add 2 tablespoons of the oil to each pan. When the oil begins to smoke lightly, season the steak lightly with salt and use a pair of metal tongs to gingerly put the steaks in the hot oil. Cook over high heat, 2 to 3 minutes, on the first side. If the steak becomes overly brown, lower the heat slightly as it cooks. Turn the steak on the second side and cook 2 to 3 minutes. Remove the steak and allow it to "rest" on a flat surface, 10 minutes. Wipe out the skillets and use them to warm the tortillas, 1 at a time, over low heat. Alternatively, "char" the tortillas for a few seconds on an open flame.
• In a small bowl, combine the cherry tomatoes with the juice of 1/2 lime, salt to taste, and the picked cilantro leaves. Stir to blend and taste for seasoning.
• Preheat the oven to 250 degrees F.
• Slice the steak, against the grain, into thin slices. Put a tortilla on a flat surface. Arrange some of the meat, the tomato mixture, cheese and pickled onions in an even line in the center of the tortilla. Remember that the best tasting burritos are ones that have a mix of all the different flavors in the fillings in each bite. Fold the edges into the center and roll it up, pressing as you roll to help keep its shape. Keep it warm on a plate in the oven whole you roll the others. Remove the burritos from the oven and serve immediately.

STEAK AND BLACK BEAN BURRITOS

Steps:

• Sprinkle steak with salt and pepper. In a small skillet coated with cooking spray, cook steak in oil over medium-high heat for 3-4 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). , Thinly slice steak across the grain; place down the center of each tortilla. Top with the rice, avocado, beans, sour cream, salsa, onion and cilantro. Roll up; serve immediately.

STEAK AND EGG BURRITOS (OAMC)

Steps:

• In a medium bowl, combine Worcestershire sauce, olive oil, lime juice, cilantro, tomatoes, onion, salt and pepper.
• Place steak in a shallow non-metallic container and cover with marinade. Cover container and place in refridgerator for 1-4 hours.
• Grill steak on outside grill or under a preheated broiler until desired doneness has been achieved. (I like mine medium-rare) Remove from heat and let sit for 5 minutes before cutting into small cubes. Set aside.
• In a non-stick pan, cook and scramble eggs until done. Remove from pan and set aside.
• In same pan, pour in marinade and bring to a simmer over medium heat. Add peppers, mushrooms and garlic; simmer 10 minutes or until liquid is almost gone.
• Warm tortillas on a grill or in microwave. (I like to line them up on my counter and top all at once.) Divide eggs into 6 portions and place on tortillas. Repeat process with meat and place on top of eggs. Spoon vegetables evenly between all 6 tortillas.
• Fold each tortilla like a burrito, wrap in Wax paper or Aluminum Foil and place in Zip Baggie.
• I throw these right in the freezer. Then in the morning, I can pop the ones with Wax paper right in the microwave, or the ones with Aluminum foil right in the toaster oven for about 2-3 minutes each. Time may vary according to your appliance.

MEXICAN ROUND STEAK BURRITOS

Steps:

• Preheat oven to 300.
• Saute onions in olive oil over medium heat in large dutch oven until softened. Remove and reserve onions. Add beef and brown on all sides.
• Add cilantro, corn, beef broth, salsa and beans. Bring to boil.
• Remove dutch oven from heat and place in oven.
• Cook for 3 hours.
• While meat is cooking, cook rice in 3 cups of water for 12 minutes.
• When meat is done, shred and load up tortillas with meat mixture, rice and top with cheese.

MINI BAKED STEAK BURRITOS

Steps:

• Heat oven to 400°F. In 10-inch nonstick skillet, melt butter over medium heat. Stir in beef; sprinkle with seasoning mix (from dinner kit). Cook 10 to 12 minutes, stirring occasionally, until desired beef doneness; drain. Meanwhile, place refried beans in microwavable dish. Microwave uncovered on High 2 minutes, stirring once or twice.
• Spread beans over each tortilla (from dinner kit) to within 1/4 inch of edges. Top with beef, Cheddar cheese and onions. Roll up, folding in sides. Place seam sides down in ungreased 13x9-inch (3-quart) glass baking dish. Pour fajita sauce (from dinner kit) on top. Sprinkle with Mexican cheese blend.
• Bake 15 to 20 minutes or until burritos are hot and cheese is melted.

BAKED STEAK BURRITOS

Steps:

• Heat oven to 400°F. In 10-inch skillet, melt butter over medium heat. Stir in taco seasoning mix. Add beef strips; cook 5 to 6 minutes, stirring occasionally, until desired doneness; drain.
• Meanwhile, place refried beans in microwavable dish. Microwave uncovered on High 2 minutes, stirring once or twice.
• Spread each tortilla with refried beans to within 1/4 inch of edge. Top each with beef, Cheddar cheese and onions. Roll up, folding in sides. In ungreased 13x9-inch (3-quart) glass baking dish, place burritos with seam sides down. Pour enchilada sauce over burritos. Sprinkle with Mexican cheese blend.
• Bake uncovered 7 to 12 minutes or until burritos are thoroughly heated and cheese is melted.

FLANK STEAK BURRITOS

Steps:

• Put the lettuce, tomatoes, green onions, sour cream, salsa, and cilantro in separate bowls. Put the steak in a serving dish.
• Put the beans in a small microwaveable bowl. Microwave, covered, on 100 percent power (high) for 1 minute, or until hot, stirring once. Or warm the beans in a small saucepan over medium-high heat for 1 to 2 minutes, stirring once.
• Using the package directions, heat the tortillas in the microwave or oven until soft and pliable.
• Let each diner assemble his or her own burrito.
• If your microwave is large enough, warm the steak, beans, and tortillas at the same time.
• For mashed beans with a slightly thinner consistency, warm them with several tablespoons of salsa (lowest sodium available) or water. Start with 2 tablespoons, adding more if you like a thinner consistency.
• (Per Serving)
• Calories: 241
• Total Fat: 4.5g
• Saturated: 1.5g
• Trans: 0.0g
• Polyunsaturated: 0.5g
• Monounsaturated: 2.0g
• Cholesterol: 27mg
• Sodium: 382mg
• Carbohydrates: 30g
• Fiber: 5g
• Sugars: 6g
• Protein: 18g
• Dietary Exchanges
• 1 1/2 Starch
• 1 Vegetable
• 2 Lean Meat

BREAKFAST BURRITOS WITH MOCHA-RUBBED STEAK, GREEN EGGS AND CHOCOLATE BBQ SAUCE

Steps:

• For the chocolate BBQ sauce: Heat the oil over medium-high heat in a medium heavy-bottomed saucepan. Add the onion and garlic and cook, stirring once or twice, until soft, 3 to 4 minutes. Add the ketchup, beer, brown sugar, molasses, mustard, vinegar, Worcestershire sauce, chipotle chile and some salt and pepper and whisk until smooth. Whisk in the ancho powder, cocoa powder, paprika and chile de arbol. Bring to a simmer and cook, stirring occasionally, until thickened, about 20 minutes. Stir in the chopped chocolate and cook, stirring occasionally, another 5 minutes.
• Transfer the mixture to a food processor and puree until smooth; season with salt and pepper to taste. Pour into a bowl and allow to cool to room temperature. The sauce will keep for 1 week in the refrigerator stored in a tightly-sealed container.
• For the steak: Stir together the ancho powder, cocoa powder, salt, espresso, celery seed, coriander, oregano, paprika, allspice, mustard seed and black pepper in a small bowl.
• Remove the steak from the refrigerator 20 minutes before cooking. Season the steak on both sides with salt and pepper. Rub one side with some of the rub. Store the remaining rub in an airtight container in a cool dark place for up to 2 months.
• Heat the canola oil in a cast-iron pan over high heat until it begins to shimmer. Add the steak rub-side down and cook until a crust forms, about 4 minutes. Turn over, reduce the heat to medium, and continue cooking, brushing with the chocolate BBQ sauce every few minutes, until the bottom is golden brown and the steak is cooked to medium-rare, 4 to 5 more minutes. Remove to a cutting board, brush with more of the sauce and let rest 10 minutes. Slice into thick slices.
• For the cheesy green eggs: Crack the eggs into a large bowl and whisk until light and fluffy. Melt the butter in a large nonstick skillet over medium heat. Add the eggs and cook, stirring constantly, until soft curds form. Just before the eggs are softly set, stir in some salt and pepper and the Cheddar. Remove from the heat and stir in the cilantro and green onions.
• For the burritos: Spread each tortilla with some sour cream. Add some chocolate BBQ sauce, cheesy green eggs, steak, salt and pepper, and more sauce if desired. Roll up into burritos and serve with additional eggs, sauce and steak on the side if desired.

SLOW COOKER STEAK BURRITOS RECIPE - (4.4/5)

Steps:

• Prep Time: 10 minutes Cook Time: 3 hours Total Time: 3 hours, 5 minutes Serves 4 Serving Size: 1/4 of recipe 1.Sprinkle the beef cubes with salt, pepper, and onion powder. Set a skillet to medium high heat, and add enough cooking oil to coat the bottom of the pan. Add the beef, and brown on all sides, not worrying about cooking the meat through. 2.Add the salsa to the pan, and with the spatula, scape up any meaty bits off the bottom of the pan. Add the meat, and sauce to the slow cooker. 3.Put the lid on, and set to HIGH for 3 hours. Do not open the lid during cooking time. 4.Serve on tortillas with cheese and sour cream. Enjoy!

STEAK BURRITOS

Steps:

• 1. In a small bowl, combine olive oil and 1-2 tablespoons of the fajita seasoning to form a paste. Brush mixture on top of the steaks, set aside. Preheat oven 350 F
• 2. In a heavy sauce pan, on med -med high heat 1 tablespoon of olive oil. Add onion, salt, pepper and cook until softened. Add garlic and cook a minute more.
• 3. Stir in rice, tomatoes with chilies, cumin, coriander, the rest of the fajita seasoning and cayenne pepper. Simmer until almost all juices are gone. Stir in mexican melting cheese heat until totally melted.
• 4. Heat an cast iron skillet until just smoking. Add steaks and sear on both sides. Place in oven for 8 minutes or until desired temperature. Depending on thickness of steak. Let steak sit before slicing it into thin strips
• 5. On a warm tortilla, add sour cream, steak, cheddar cheese and cheesy rice mixture. Top with your favorite salsa and wrap it up in a burrito.