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Restaurants›Lime and Salt Restaurant Bar›Steak Burrito Recipe

Steak Burrito Recipe

Name: Lime and Salt Restaurant Bars Steak Burrito Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 lb flank steak (or skirt steak); 2 tbs olive oil; 2 tbs lime juice; 2 tsp garlic cloves, minced; 1 tsp ground cumin; 1 tsp chili powder; 1 tsp kosher salt; 1 tsp black pepper; 1 cup long-grain white rice, rinsed; 2 cups water; 1 tsp salt; 1 tsp lime zest; 1 tbs lime juice; 1 tbs fresh cilantro, chopped; 1 tsp unsalted butter; 1 cup canned black beans, drained and rinsed; 1 tsp olive oil; 0.25 cup onion, finely chopped; 1 tsp garlic, minced; 0.5 tsp ground cumin; 0.5 tsp salt; 0.25 tsp black pepper; 0.25 cup water or broth; 1 cup roma tomatoes, seeded and diced; 0.25 cup red onion, finely chopped; 1 tsp jalapeño, seeded and minced; 2 tbs fresh cilantro, chopped; 1 tbs lime juice; 0.5 tsp salt; 2 ripe avocados, peeled and pitted

Inspired by Lime and Salt Restaurant Bar

Time1h

Serves4

Rice, beans, pico de gallo, guacamole, sour cream, queso fresco, fries

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Ingredients

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Steak

1 lb flank steak (or skirt steak)

2 tbs olive oil

2 tbs ReaLime juice

2 tsp Garlic cloves, minced

1 tsp Ground cumin

1 tsp Chili powder

1 tsp kosher salt

1 tsp black pepper

Cilantro Lime Rice

1 cup long-grain white rice, rinsed

2 cups water

1 tsp Celtic sea salt

1 tsp lime zest

1 tbs ReaLime juice

1 tbs Fresh cilantro, chopped

1 tsp Unsalted butter

Black Beans

1 cup canned black beans, drained and rinsed

1 tsp olive oil

1/4 cup Onion, finely chopped

1 tsp Garlic, minced

1/2 tsp Ground cumin

1/2 tsp Celtic sea salt

1/4 tsp black pepper

1/4 cup Water or broth

Pico de Gallo

1 cup roma tomatoes, seeded and diced

1/4 cup red onion, finely chopped

1 tsp jalapeño, seeded and minced

2 tbs Fresh cilantro, chopped

1 tbs ReaLime juice

1/2 tsp Celtic sea salt

Guacamole

2 ripe avocados, peeled and pitted

1 tbs ReaLime juice

1/2 tsp Celtic sea salt

1/2 tsp jalapeño, finely minced (optional)

1 tbs cilantro, chopped

1 tsp red onion, very finely chopped

Toppings & Extras

1/2 cup Sour cream

1/4 cup crumbled queso fresco

4 each large flour tortillas (10-12 inch)

Fries

12 oz frozen french fries (or 2 medium russet potatoes, cut)

1 tbs vegetable oil (if frying) or olive oil (if oven)

1/2 tsp Celtic sea salt

Assembly & Garnish

2 tsp hot sauce (optional)

2 each extra lime wedges

Method

Steak

Combine olive oil, lime juice, minced garlic, cumin, chili powder, salt and pepper in a shallow dish. Add the steak and coat both sides. Marinate at room temperature for 20–30 minutes or in the fridge for up to 2 hours.

Preheat a cast-iron skillet or grill over high heat until very hot. Pat steak dry with paper towels. Add a little oil to the pan or brush the grill grates.

Sear the steak 3–5 minutes per side for medium-rare (time depends on thickness). Use an instant-read thermometer: 130–135°F (54–57°C) for medium-rare, 140°F (60°C) for medium.

Transfer steak to a cutting board and rest 5–10 minutes. Slice thinly against the grain into bite-sized strips.

Cilantro Lime Rice

In a small saucepan bring rinsed rice, water and salt to a boil. Reduce heat to low, cover and simmer 15–18 minutes until water is absorbed and rice is tender.

Remove from heat, add butter, lime zest, lime juice and chopped cilantro. Fluff with a fork and keep covered until assembly.

Black Beans

Heat olive oil in a small skillet over medium heat. Add chopped onion and sauté 2–3 minutes until translucent.

Add minced garlic and cumin, cook 30 seconds until fragrant. Add drained black beans and 1/4 cup water or broth. Simmer 3–5 minutes to heat through and slightly thicken.

Lightly mash about one-third of the beans with the back of a spoon to create a creamier texture. Season with salt and pepper to taste. Keep warm.

Pico de Gallo

Combine diced tomatoes, red onion, minced jalapeño, chopped cilantro, lime juice and salt in a bowl. Stir gently and let sit 10–15 minutes for flavors to meld. Adjust salt and lime to taste.

Guacamole

In a bowl, mash avocados to your preferred consistency. Stir in lime juice, salt, minced jalapeño (if using), chopped cilantro and finely chopped red onion. Taste and adjust seasoning. Keep covered to prevent browning.

Fries

If using frozen fries, cook according to package directions (oven or air-fryer) until golden and crisp. If using fresh potatoes, preheat oven to 425°F (220°C): toss cut potatoes with oil and salt, spread in one layer on a baking sheet and bake 25–30 minutes, flipping halfway, until golden and crisp.

Season hot fries with additional salt to taste and keep warm.

Toppings & Warm Tortillas

Warm flour tortillas in a dry skillet over medium heat 20–30 seconds per side or wrap in foil and heat in a 300°F (150°C) oven for 10 minutes. Keep tortillas covered to stay soft.

Portion sour cream into a small bowl and crumble queso fresco for easy assembly.

Assembly

Lay a warm tortilla on a flat surface. Spread about 2–3 tablespoons of rice down the center, then 2–3 tablespoons of black beans.

Top with a generous handful (about 3–4 oz) of sliced steak, 2 tablespoons pico de gallo, 2 tablespoons guacamole and 1–2 tablespoons sour cream.

Sprinkle with about 1–2 tablespoons crumbled queso fresco. Add a small handful of fries inside the burrito if you like the restaurant-style inclusion of fries (about 1/3 cup).

Fold the sides in, then roll the burrito tightly from the bottom up. Optional: place seam-side down in a hot skillet and press for 30–60 seconds per side to seal and crisp slightly.

Serve each burrito with extra pico, guacamole, lime wedges and hot sauce on the side.