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- 1 lb flank steak, trimmed - 4 large flour tortillas - 1 can (15 oz) black beans, rinsed and drained - 1 cup corn (fresh or frozen) - 1 avocado, sliced For the Juicy Steak Burritos, the main ingredients shine. Flank steak serves as the heart of the dish. It brings rich flavor and a juicy bite. The flour tortillas wrap all the tasty fillings snugly. Black beans add protein and creaminess. Corn gives a sweet crunch, while avocado adds creaminess. - 1 tablespoon olive oil - 1 teaspoon smoked paprika - 1 teaspoon garlic powder - 1 teaspoon ground cumin - 1 teaspoon chili powder - Salt and pepper to taste - 1 cup shredded cheese (cheddar or Mexican blend) - 1 cup salsa - Fresh cilantro for garnish - Lime wedges for serving Seasoning makes all the difference. Olive oil keeps the steak moist. Smoked paprika adds a touch of smokiness. Garlic powder and chili powder bring warmth. Ground cumin gives a savory note. Salt and pepper enhance all the flavors. Toppings are where you get creative. Shredded cheese melts into the warm burrito. Salsa adds a burst of freshness. Fresh cilantro brightens every bite. Lime wedges give a zesty kick. You can find the full recipe to guide you through making these delicious burritos. First, mix the olive oil, smoked paprika, garlic powder, cumin, chili powder, salt, and pepper in a bowl. This mix adds great flavor to the steak. Rub it all over the flank steak. For the best taste, marinate your steak for at least 30 minutes at room temperature. If you have time, marinate it for up to 2 hours in the fridge. This extra time lets the flavors soak in better. You can use a grill pan or an outdoor grill to cook the steak. Heat your grill or pan to medium-high heat. Once it's hot, add the steak. Cook it for 5-7 minutes on each side for medium-rare. If you like your steak more done, just cook it a bit longer. After cooking, let it rest for 5-10 minutes. This helps keep the juices in. Slice the steak thinly against the grain for the best texture. In a large bowl, combine the cooked rice, black beans, corn, and half of the shredded cheese. Mixing these ingredients gives a tasty base for your burrito. To enhance the flavors, you can add a bit of lime juice or some chopped cilantro. This will add freshness and brightness to the filling. Once mixed, your burrito filling is ready for assembly. For the full recipe, check out the section above. To get great grill marks, heat your grill pan or outdoor grill well. A hot grill sears the meat fast, locking in juices and flavor. Cook the flank steak for about 5-7 minutes on each side for medium-rare. Use a meat thermometer to check; aim for 130°F for a juicy bite. Let the steak rest for 5-10 minutes before cutting. This keeps it tender and moist. Start with a warm flour tortilla. Place it on a flat surface. In the center, add your filling, but don’t overstuff. Fold the sides over the filling first, then roll from the bottom to the top. This keeps the filling inside and makes a tight burrito. If you do it right, you can lift the burrito without anything spilling out. Toasting your burritos adds a nice crunch. Heat a skillet over medium heat. Place the burrito seam-side down for 1-2 minutes until golden brown. Flip and toast the other side. This step not only gives texture but also warms the filling. Crispy burritos make for a fun eating experience. You can enjoy these burritos with fresh salsa or a squeeze of lime for extra flavor. For the full recipe, check out the detailed steps above. {{image_2}} You can easily swap out the flank steak for other proteins. Chicken works great in burritos. Simply grill or sauté it with the same spices. Tofu is a wonderful vegetarian option. Marinate it like the steak and cook until golden. Both choices keep your meal light and tasty. Changing spices can give your burrito a new twist. For a Southwestern kick, use cumin and chili powder. If you're feeling adventurous, add Caribbean spices like jerk seasoning. You can also mix in different beans, like pinto or kidney beans, for variety. Cheese choices can also change the flavor. Try pepper jack for a spicy zing or feta for a tangy touch. To complement your burritos, add some tasty sides. Rice and beans are classic, but you could serve corn salad or a simple green salad. For toppings, unique salsas can brighten your meal. Try mango salsa for sweetness or a spicy tomatillo salsa for heat. A fresh guacamole adds creaminess and flavor. For the full recipe, check out the detailed instructions in the main article. To keep your burritos fresh, store them in the fridge. Wrap each burrito in plastic wrap or foil. This helps keep moisture in and prevents them from drying out. Use airtight containers for added protection. Glass or plastic containers work well. Make sure to seal them tight to maintain freshness. Freezing is a great option if you want to save burritos for later. To freeze, wrap each burrito tightly in foil or plastic wrap. Place them in a freezer-safe bag or container. This keeps air out and protects against freezer burn. When you want to eat them, thaw overnight in the fridge. Reheat in the oven or microwave until warm. This keeps the flavors intact and the texture nice. In the fridge, burritos last about 3-4 days. If you freeze them, they can last up to 3 months. Always check for signs of spoilage. Look for changes in smell, texture, or color. If they seem off, it’s best to throw them away. Enjoy your juicy steak burritos while they’re fresh for the best taste! To make Juicy Steak Burritos, start by marinating the flank steak. Mix olive oil, smoked paprika, garlic powder, cumin, chili powder, salt, and pepper. Rub this mix on the steak and let it sit. Grill the steak for about 5-7 minutes on each side. Rest the steak before slicing it thinly. Next, combine cooked rice, black beans, corn, and half of the shredded cheese in a bowl. To assemble, lay a tortilla flat and add the rice mix, steak, avocado, salsa, and cheese. Fold the tortilla and roll it up tightly. Optional: Toast the burritos in a skillet for a crispy finish. Serve with cilantro and lime. Flank steak is ideal for burritos. It has great flavor and texture. Other good options include skirt steak and sirloin. Skirt steak is very tender and cooks quickly. Sirloin offers a rich taste but may be less tender than flank. All these cuts work well when grilled and sliced thinly. The key is to choose a cut that you enjoy and can cook to your liking. Yes, you can make burritos ahead of time. Prepare them and wrap them tightly in foil or plastic wrap. Keep them in the fridge for up to three days. For longer storage, freeze the wrapped burritos. When ready to eat, reheat in the oven or microwave. This makes meal prep simple and quick. Enjoy your burritos any day of the week! Juicy steak burritos are all about tasty ingredients and smart cooking. From marinating flank steak with spices to grilling for the perfect doneness, each step matters. You can easily customize your burritos with different proteins and flavors. Don’t forget about storing or freezing them for later! With these tips, your burritos will be a hit. Enjoy your cooking journey and create delicious meals that everyone loves. Making burritos can be simple and fun, so get started today!

Juicy Steak Burritos

Savor the deliciousness of Juicy Steak Burritos with this easy recipe! Marinated flank steak grilled to perfection is paired with a hearty filling of rice, black beans, corn, and fresh avocado, all wrapped in warm flour tortillas. Perfect for weeknight dinners or meal prep, these burritos are packed with flavor and ready in just an hour. Click through to discover how to create these mouthwatering delights for your next meal!
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Ingredients
  

1 lb flank steak, trimmed

1 tablespoon olive oil

1 teaspoon smoked paprika

1 teaspoon garlic powder

1 teaspoon ground cumin

1 teaspoon chili powder

Salt and pepper to taste

4 large flour tortillas

1 cup cooked rice (white or brown)

1 can (15 oz) black beans, rinsed and drained

1 cup corn (fresh or frozen)

1 avocado, sliced

1 cup shredded cheese (cheddar or Mexican blend)

1 cup salsa

Fresh cilantro for garnish

Lime wedges for serving

Instructions
 

Marinate the Steak: In a bowl, mix the olive oil, smoked paprika, garlic powder, ground cumin, chili powder, salt, and pepper. Rub this mixture over the flank steak and let it marinate for at least 30 minutes at room temperature or up to 2 hours in the fridge for more flavor.

    Cook the Steak: Heat a grill pan or outdoor grill over medium-high heat. Once hot, add the flank steak and grill for 5-7 minutes on each side for medium-rare, or until your desired doneness is reached. Remove the steak from the grill and let it rest for 5-10 minutes. Then, slice it thinly against the grain.

      Prepare the Filling: In a large bowl, combine the cooked rice, black beans, corn, and half of the shredded cheese. Mix well to combine.

        Assemble the Burritos: Lay out a flour tortilla on a flat surface. In the center, layer a scoop of the rice mixture, a couple of slices of grilled steak, some avocado, and a spoonful of salsa. Sprinkle with the remaining shredded cheese.

          Wrap the Burritos: Fold in the sides of the tortilla over the filling, then roll from the bottom to top to create a tight burrito. Repeat with the remaining tortillas.

            Heat the Burritos (optional): If desired, you can toast the burritos in a skillet over medium heat for 1-2 minutes on each side to give them a crispy texture.

              Serve: Cut the burritos in half and plate them. Garnish with fresh cilantro and serve with lime wedges and additional salsa on the side.

                Prep Time, Total Time, Servings: 30 min | 1 hr | 4 servings