Steak Burrito Recipe

Marinate the Steak

In a bowl, combine flank steak with olive oil, garlic powder, chili powder, cumin, salt, and black pepper. Make sure the steak is evenly coated. Let it marinate for at least 30 minutes, or up to overnight in the refrigerator.

Grill the Steak

Preheat a grill or grill pan over medium-high heat. Remove the steak from the marinade and grill for about 5-7 minutes on each side for medium-rare, or until desired doneness. Remove from the grill and let it rest for 5 minutes before slicing into thin strips.

Cook the Rice

In a medium saucepan, bring 2 cups of water to a boil. Add 1 cup of long grain rice and 1 tsp of salt. Cover and reduce heat to low. Simmer for about 15 minutes or until the rice is tender and the water is absorbed. Remove from heat and let it sit covered for 5 minutes before fluffing with a fork.

Heat the Beans

In a small saucepan, heat the canned black beans over medium heat. Add cumin and salt to taste. Stir occasionally until heated through, about 5 minutes.

Assemble the Burritos

Lay a large flour tortilla flat on a clean surface. In the center, layer some grilled steak strips, a scoop of cooked rice, a spoonful of heated black beans, and a handful of shredded cheddar cheese. Add sour cream and salsa on top.

Wrap the Burrito

Fold in the sides of the tortilla, then roll it up from the bottom to the top, ensuring the filling is securely wrapped inside. Repeat with remaining tortillas and fillings.

Serve

Cut the burrito in half if desired, and serve with extra salsa and sour cream on the side.