The Steak Burrito from Chipotle features tender, marinated grilled steak, cilantro-lime rice, black beans, fresh salsa, and melted cheese, all wrapped in a warm, soft flour tortilla for a hearty and flavorful meal.
Equipments
- Grill or grill pan
- Mixing bowls
- Saucepan
- Knife
- Cutting board
- Cheese grater
- Spoon or spatula
- Aluminum foil (optional, for wrapping/warming)
- Serving plates or trays
Ingredients
- 1 lb (450g) steak (such as flank or skirt)
- 1 tablespoon olive oil
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups cooked white rice
- 1 lime
- 1/4 cup chopped fresh cilantro
- 1 (15 oz) can black beans
- 4 large flour tortillas
- 1 cup shredded cheese (cheddar, Monterey Jack, or a blend)
- 1/2 cup fresh tomato salsa (pico de gallo)
- 1/4 cup sour cream (optional)
The steak you choose should ideally be flank or skirt steak for optimal tenderness and flavor when grilled. Ensure to marinate the steak with olive oil and a blend of chili powder, cumin, paprika, garlic and onion powders, oregano, salt, and pepper to achieve the authentic Chipotle taste. Fresh cilantro and lime juice are essential to brighten the cilantro-lime rice, giving it a distinct and zesty flavor. Use black beans that are well rinsed and drained to prevent excess moisture in your burrito. For the best results in your Steak Burrito from Chipotle copycat menu, prepare each component separately and assemble just before serving to maintain freshness and texture.
Instructions
- Instructions:
- In a mixing bowl, combine olive oil, chili powder, cumin, paprika, garlic powder, onion powder, oregano, salt, and black pepper.
- Coat steak evenly with marinade and let sit for at least 15 minutes.
- Preheat grill or grill pan over medium-high heat.
- Grill steak 4–5 minutes per side, or until desired doneness.
- Rest steak for 5 minutes, then slice thinly across the grain.
- In a saucepan, heat black beans until warmed through.
- In a mixing bowl, combine cooked rice, juice of 1 lime, and chopped cilantro.
- Warm flour tortillas on grill or in a skillet for 20–30 seconds per side.
- Lay each tortilla flat and layer rice, black beans, steak slices, shredded cheese, salsa, and optional sour cream.
- Fold in sides and tightly roll into a burrito.
- (Optional) Wrap burrito in aluminum foil and heat for 2–3 minutes to melt cheese.
- Serve on plates or trays and enjoy.
Substitution
The Steak Burrito from Chipotle copycat menu uses marinated grilled steak with a blend of chili powder, cumin, paprika, and garlic for authentic flavor. If you don't have flank or skirt steak, sirloin or ribeye can be good substitutes, though cooking times may vary due to thickness or fat content. For those avoiding flour, large whole wheat or gluten-free tortillas can be used without compromising the wrap's integrity. You can make cilantro-lime rice by mixing cooked white rice with fresh cilantro and lime juice, ensuring your rice remains fluffy by fluffing it with a fork before mixing. To keep the burrito warm and melty, wrap it tightly in aluminum foil and let it rest for a few minutes before serving.
Tips
Marinating the steak for at least 15 minutes infuses flavor and tenderizes the meat, enhancing your final dish. Letting the grilled steak rest for 5 minutes after cooking allows juices to redistribute, ensuring it stays juicy and tender. When slicing the steak, cut thin slices against the grain to maximize tenderness and optimize texture. Warming your tortillas briefly prevents them from tearing when rolling your burrito, making assembly much easier for you.
Nutritions
The Steak Burrito from Chipotle offers a balanced mix of protein, carbohydrates, and fats, with steak providing rich, lean protein essential for muscle repair. The black beans contribute dietary fiber and plant-based protein, promoting digestive health and satiety. Cilantro-lime rice adds carbohydrates for energy along with vitamin C from the lime juice to support your immune system. Cheese and sour cream add calcium and healthy fats, enhancing flavor and adding creamy texture to your burrito.
Storage
To store your Steak Burrito, wrap it tightly in aluminum foil or plastic wrap to prevent drying out and keep it fresh. Place the wrapped burrito in an airtight container or resealable bag and refrigerate for up to 3 days. Reheat in a microwave or oven until warmed through, ensuring the cheese melts and the flavors meld perfectly.
Variation or Alternatives
For a variation on the steak, you can swap flank or skirt steak for thinly sliced chicken breast or pork shoulder marinated in the same spice blend. Instead of cilantro-lime rice, try seasoned Spanish rice with tomatoes and bell peppers for added color and flavor. You might also replace black beans with pinto beans or refried beans if preferred. To change up the cooking process, sear your meat in a cast-iron skillet for a smoky crust before finishing it in the oven to retain juiciness.
Allergies
Your Steak Burrito contains common allergens including dairy from the shredded cheese and optional sour cream, as well as gluten from the flour tortillas. Individuals with allergies to legumes should be cautious due to the black beans included in the filling. Marinades and spices such as cumin, chili powder, and paprika may also cause sensitivities in some people.
Why this recipe?
Steak Burritos at Chipotle are popular for their perfectly grilled, tender steak marinated in a blend of spices that deliver a rich, savory flavor. Customers enjoy the customizable option to add fresh ingredients like cilantro-lime rice, black beans, and pico de gallo, creating a balanced and satisfying meal. Your taste buds will appreciate the authentic smoky and slightly charred notes that make this burrito stand out. Trying to make a copycat version is worth it to replicate the bold, fresh flavors and enjoy a restaurant-quality experience at home.