Burrito Fajita Recipe

Marinate steak

Pat the steak dry with paper towels. In a bowl, whisk together 2 tbs olive oil, 2 tbs lime juice, minced garlic, chili powder, cumin, smoked paprika, oregano, 1 tsp salt and 1/2 tsp black pepper. Place the steak in a shallow dish or zip-top bag and pour the marinade over it, coating both sides. Marinate at room temperature for 20–30 minutes or refrigerate for up to 2 hours. If refrigerated, let come to room temperature 20 minutes before cooking.

Cook steak

Heat a large cast-iron skillet or heavy skillet over high heat until very hot. Add a thin film of oil if skillet is dry. Sear the steak 3–4 minutes per side for medium-rare (thicker cuts may need longer). Internal temperature about 130–135°F (54–57°C). Adjust time for desired doneness. Transfer steak to a cutting board and tent with foil. Let rest 8–10 minutes to retain juices.

Slice steak

After resting, slice the steak thinly across the grain into 1/4-inch strips. Keep warm.

While the steak rests, heat 1 tbs olive oil in the same skillet over medium-high heat. Add the sliced onions and peppers and cook, stirring occasionally, until softened and slightly charred, about 6–8 minutes. Sprinkle 1 tsp fajita seasoning (or 1/2 tsp chili powder + 1/4 tsp cumin) and 1/2 tsp salt over the vegetables during cooking and toss to coat. Cook another 1–2 minutes until spices are fragrant. Transfer vegetables to a plate and keep warm.

Warm the flour tortillas: wrap them in foil and warm in a 300°F (150°C) oven for 10 minutes, or heat individually in a dry skillet 20–30 seconds per side or in a microwave covered with a damp paper towel for 20–30 seconds.

Build each burrito: place a warmed tortilla on a flat surface. In a line across the center, add 1/2 cup cooked rice, 1/4 cup warmed beans, a generous handful (about 2–3 oz) of sliced steak, a portion of the sautéed peppers and onions (about 1/3 cup), 1/4 cup shredded cheese, 1–2 tbs sour cream, and 1 tbs salsa. Add cilantro, pickled jalapeños, and a squeeze of lime to taste. Add any optional items such as guacamole or shredded lettuce.

Fold burrito: fold the short edges over the filling, then roll from one long side tightly to enclose. Place seam-side down on the skillet over medium heat and cook 1–2 minutes per side to crisp the tortilla and melt the cheese. Repeat with remaining tortillas and fillings.

Serve: slice each burrito in half if desired. Serve immediately with extra salsa, lime wedges, and hot sauce on the side.

If using guacamole or avocado, spoon or place slices into the burrito during assembly. For a lighter option, add shredded lettuce after grilling so it stays crisp.