Grilled Steak Burritos with Cilantro Lime Rice. Charred, medium rare ribeye with a kick from the cilantro lime rice, creamy avocado, cheese, sour cream, and some chopped veggies to add a little crunch. This recipe is simple but sure does pack a ton of flavor. I use a reverse sear method on the grill in order to cook my steaks to the perfect temperature. Your new favorite weeknight meal is HERE!
Burritos are my love language. Seriously. Nate and I have done Chipotle for Valentine's Day the past two years. There is just something magical about the perfect combination of ingredients and flavors all rolled into a tortilla. We have really branched out this year and started messing around with burrito flavors and combinations during the quarantine and let me tell you, it is so fun. The tortilla is like an open canvas and you can literally paint it however you want.
Nate always gets steak in his Chipotle. So of course, I had to make him a homemade steak burrito! Thank goodness I did because I think this has become my new favorite as well!
Ingredients:
- tortilla (burrito size)
- ribeye steak
- avocado oil
- salt and pepper
- avocado
- shredded cheese
- sour cream
- diced onion
- shredded lettuce
- diced tomato
- chili garlic hot sauce
- brown rice
- cilantro
- lime juice
- chicken broth
Kitchen Appliances:
The Steps
Prep your rice according the directions on the package or the directions on your rice cooker. Cook in chicken broth instead of water, it adds more flavor! Season your steaks with avocado oil and then a generous sprinkle of salt and pepper. Preheat your grill but only light the burners on one half of your grill. Place the steak on the hot side and cook for 3-5 minutes on each side until seared. Place grill on the non-heat side and shut the lid. Cook until your steak reaches an internal temperature of 135 degrees. Remove and let the steak rest for five minutes.
When your rice is done, add chopped cilantro and lime juice. Mix well. Chop up your onions, tomato, lettuce and avocado. Shred your cheese and cube the steak. Heat up your tortilla for about 20-30 seconds on each side. This makes it more pliable and easier to fold. Add all of the ingredients to your burrito. Fold on side the burrito over the ingredients. Fold in the sides and then roll the burrito away from you. Cut in half and enjoy!
Why do you heat up the tortilla?
Heating up the tortilla helps make your tortilla more pliable and much easier to fold. It helps the tortilla avoid cracks and breaks which are no fun when making a burrito!
Do I have to add all of the ingredients?
Nope! You can add as many or as little as you want! You can even have a little fun with it and add some different ingredients in there that you might prefer!
If you love this recipe, you might also love:
- Grilled Ribeye with a Garlic Herb Compound Butter
- Grilled Copycat McRib Sandwich
- Steak and Ground Beef Jalapeño Chili
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📖 Recipe
Grilled Steak Burritos with Cilantro Lime Rice
Equipment
- Grill
- Frying pan, electric griddle or flat top grill.
- Rice Cooker
Ingredients
- 4 tortillas
- 1 lb ribeye steak
- 2 tablespoon avocado oil
- salt and pepper
- 2 avocados sliced
- 4 tablespoon sour cream
- 1 onion diced
- 1 cup lettuce sliced
- 1 tomato diced
- 4 teaspoon chili garlic hot sauce
- 2 cup brown rice
- 2 tablespoon cilantro
- 1 cup chicken broth
- 2 tablespoon lime juice
Instructions
- Prep your rice according the directions on the package or the directions on your rice cooker. Cook in chicken broth instead of water, it adds more flavor!
- Season your steaks with avocado oil and then a generous sprinkle of salt and pepper. Preheat your grill but only light the burners on one half of your grill.
- Place the steak on the hot side and cook for 3-5 minutes on each side until seared. Place grill on the non-heat side and shut the lid. Cook until your steak reaches an internal temperature of 135 degrees. Remove and let the steak rest for five minutes.
- When your rice is done, add chopped cilantro and lime juice. Mix well.
- Chop up your onions, tomato, lettuce and avocado. Shred your cheese and cube the steak.
- Heat up your tortilla for about 20-30 seconds on each side. This makes it more pliable and easier to fold.
- Add all of the ingredients to your burrito. Fold on side the burrito over the ingredients. Fold in the sides and then roll the burrito away from you. Cut in half and enjoy!
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