Copycat Steak Burritos

Recipe By Tessa Arias
  |  
January 15th, 2014
Filed Under: Beef | Main Dish | Mexican | Videos

I’ve been in the mood for steak lately so I’m bringing you another steak recipe today! This time it’s for copycat steak burritos, inspired by that famous chain of fast Mexican food restaurants called Chipotle.

Yield: 4 servings

Prep Time: 20 minutes

Cook: 10 minutes

I’ve been in the mood for steak lately so I’m bringing you another steak recipe today! This time it’s for copycat steak burritos, inspired by that famous chain of fast Mexican food restaurants called Chipotle. While these burritos don’t taste identical to the Chipotle version, they’re easy and super scrumptious and will satisfy any burrito craving. Plus you can customize these anyway you want!

I have to say, Chipotle is kind of our guilty pleasure. There are so many locations just minutes from us and it’s not quite as guilt-inducing as many other fast food joints. Granted, the serving sizes as Chipotle are probably way too big for most people but they use quality fresh ingredients. The only negative is that it can get pretty pricey, especially if you’re feeding a family of hungry eaters. That’s why I wanted to share this homemade copycat recipe, complete with a video to show you exactly how these are made. There’s a few different components of this recipe, but all of them are simple and can be made ahead of time.

What is your eating-out guilty pleasure?

How to make
Copycat Steak Burritos

Yield: 4 servings
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 50 minutes
I’ve been in the mood for steak lately so I’m bringing you another steak recipe today! This time it’s for copycat steak burritos, inspired by that famous chain of fast Mexican food restaurants called Chipotle.

Ingredients

For the steak:

  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/2 teaspoon ancho chile powder
  • 1/4 teaspoon cayenne pepper
  • Kosher salt and freshly ground black pepper
  • 1 1/2 pounds skirt steak
  • 2 teaspoons vegetable oil

For the pico:

  • 4 roma tomatoes, diced
  • 1/2 cup finely diced red onion
  • 1 jalapeno, seeded and minced
  • 2 tablespoons chopped fresh cilantro

For the rice:

  • 2 cups cooked brown rice, warm
  • 2 tablespoons fresh lime juice
  • 1 teaspoon vegetable oil
  • 2 tablespoons chopped fresh cilantro
  • 1/4 teaspoon kosher salt

For the burritos:

  • 4 (10-inch) flour tortillas, warmed
  • 1 (15 ounce) can low sodium black beans, rinsed, drained, and warmed
  • 1/2 cup sour cream

Directions

For the steak:

  1. In a small bowl combine the oregano, cumin, garlic powder, onion powder, chile powder, cayenne, and salt and pepper to taste. Rub the steak all over with the vegetable oil then sprinkle with the spice mixture, pressing it into the steak. Refrigerate for 20 minutes or up to 8 hours.

For the pico:

  1. In a small bowl combine the tomatoes, onion, jalapeno, and cilantro. Refrigerate until ready to use.

For the rice:

  1. Place the cooked rice in a medium bowl and toss with the lime juice, vegetable oil, cilantro, and salt.

Cook the steak:

  1. Prepare the grill for direct cooking over medium-high heat. Cook the steak for about 4 minutes per side, or until the internal temperature reaches 135°F for medium-rare. Transfer to a cutting board and let rest for 5 minutes before slicing thinly across the grain. Cut the slices into smaller chunks.

To assemble:

  1. Warm the tortillas in the microwave for about 15 seconds. Place about 1/2 cup of rice over each tortilla, top with the steak, beans, and sour cream. Fold the long side of the tortilla over the filling, then fold the sides in. Roll the burrito away from you, making sure to roll as tightly as possible. Serve.

Recipe Video

Recipe Notes

You can use flank steak or boneless sirloin tip steak
Adapted from very culinary
Course: Main Course
Cuisine: Mexican

About Tessa...

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

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  1. #
    Taylor @ FoodFaithFitness — January 15, 2014 at 4:18 am

    The hubs and I also LOVE Chipotle. I am pretty sure that he could live there and be one happy man.
    And, these burritos are going to make him just that: one happy man!
    These look delish!

  2. #
    Gaby — January 15, 2014 at 1:04 pm

    This is my kind of comfort food! Love that you made them at home!

  3. #
    Carrie — January 15, 2014 at 1:45 pm

    Oh.My.Word.THANKYOU!!!!!

    their rice is the best!!!! I can’t wait to try it!

    (and they have the best pork… plus, it’s organic!!)

    –Carrie–

  4. #
    Susan — January 17, 2014 at 8:32 am

    Holy moley!!

    I’m holding my breath that you’ll also do Chipotle’s chicken recipe… 😀 My husband and I keep saying we’re going to get a job at Chipotle just long enough until we can learn the chicken recipe to make it at home.

    Yum! Thank you!!

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