I’ve been in the mood for steak lately so I’m bringing you another steak recipe today! This time it’s for copycat steak burritos, inspired by that famous chain of fast Mexican food restaurants called Chipotle.
1(15 ounce) can low sodium black beans, rinsed, drained, and warmed
1/2cupsour cream
Instructions
For the steak:
In a small bowl combine the oregano, cumin, garlic powder, onion powder, chile powder, cayenne, and salt and pepper to taste. Rub the steak all over with the vegetable oil then sprinkle with the spice mixture, pressing it into the steak. Refrigerate for 20 minutes or up to 8 hours.
For the pico:
In a small bowl combine the tomatoes, onion, jalapeno, and cilantro. Refrigerate until ready to use.
For the rice:
Place the cooked rice in a medium bowl and toss with the lime juice, vegetable oil, cilantro, and salt.
Cook the steak:
Prepare the grill for direct cooking over medium-high heat. Cook the steak for about 4 minutes per side, or until the internal temperature reaches 135°F for medium-rare. Transfer to a cutting board and let rest for 5 minutes before slicing thinly across the grain. Cut the slices into smaller chunks.
To assemble:
Warm the tortillas in the microwave for about 15 seconds. Place about 1/2 cup of rice over each tortilla, top with the steak, beans, and sour cream. Fold the long side of the tortilla over the filling, then fold the sides in. Roll the burrito away from you, making sure to roll as tightly as possible. Serve.
Video
Notes
You can use flank steak or boneless sirloin tip steakAdapted from very culinary