Steak Burrito

4 burritos on a plate wit a bed of chopped lettuce.

5 from 2 votes

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!

Prep Time10

marinate1 30

Total Time1 40

Course: Main Course

Cuisine: American, tex mex

Diet: Gluten Free

Servings: servings

Author: Rena

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.

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