Grilled Steak Fajita Burrito Recipe

Marinate the steak

Trim excess fat from the inside skirt steak and place it in a shallow dish or zip-top bag. Whisk together olive oil, lime juice, soy sauce, minced garlic, cumin, chili powder, smoked paprika, kosher salt and black pepper. Pour marinade over steak, coating evenly. Refrigerate and marinate at least 30 minutes and up to 4 hours.

Grill the steak

Preheat a grill or grill pan to high heat (about 450–500°F / 230–260°C). Remove steak from marinade and let excess drip off. Grill 3–5 minutes per side for medium-rare to medium, depending on thickness. Use an instant-read thermometer: 125–130°F for medium-rare, 135°F for medium. Transfer steak to a cutting board and rest 8–10 minutes before slicing thinly against the grain into 1/4-inch strips.

Slice and cook peppers & onions

While the steak rests, slice the yellow onion and bell peppers into 1/4–1/2-inch strips. Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add sliced onion and peppers and cook, stirring occasionally, until softened and blistered, about 6–8 minutes. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Keep warm.

Cook the rice

Rinse 1 cup long-grain rice under cold water until water runs clear. In a small saucepan combine rinsed rice and 2 cups water with 1/2 teaspoon salt and 1/2 teaspoon cumin. Bring to a boil, reduce to a simmer, cover and cook 15 minutes or until water is absorbed. Remove from heat and let sit covered 5 minutes, then fluff with a fork.

Warm the beans

Place 1 cup drained and rinsed black beans in a small saucepan over low heat. Stir in a splash of water or broth if dry and warm for 3–4 minutes, seasoning to taste with a pinch of salt and additional cumin if desired.

Prepare garnishes by chopping cilantro and warming the salsa if you prefer it slightly warm. Have shredded cheese and sour cream ready to assemble. Cut limes into wedges.

Warm tortillas

Heat a large dry skillet or griddle over medium heat. Lightly brush each tortilla with a little butter or oil and warm 20–30 seconds per side until pliable and slightly toasted. Keep tortillas covered with a clean towel to stay warm.

Assemble the burritos

Lay one warm tortilla flat. In the center layer about 1/3 cup cooked rice, 1/4 cup warm black beans, a generous handful (about 3–4 oz) of sliced grilled steak, and some sautéed peppers and onions (about 1/3 cup). Spoon 2 tablespoons fresh tomato salsa over the filling, sprinkle 2 tablespoons shredded cheese, add 1 tablespoon sour cream and garnish with 1/2 tablespoon chopped cilantro. Squeeze a little lime juice if desired.

Fold and finish

To fold: fold the bottom edge up over the filling, fold both sides in toward center, then roll away from you to close. Place seam-side down on the hot skillet and grill 1–2 minutes per side until the tortilla is crisp and the seam is sealed and cheese melts. Remove and let rest 1 minute, then cut in half if desired. Serve with extra salsa and lime wedges.