The Grilled Steak Burrito from Qdoba features tender, marinated grilled steak paired with seasoned rice, black beans, fresh pico de gallo, and melted cheese, all wrapped in a warm, soft flour tortilla for a flavorful and satisfying meal.
Equipments
- Grill or grill pan
- Mixing bowls
- Chef’s knife
- Cutting board
- Measuring cups and spoons
- Saucepan (for rice and beans)
- Skillet (optional, to warm tortillas)
- Tongs
- Spoon or spatula
- Aluminum foil (optional, for wrapping or resting burritos)
Ingredients
- 1 lb (450g) flank or skirt steak
- 2 tablespoons olive oil
- 2 tablespoons lime juice
- 2 cloves garlic
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup long-grain white rice
- 2 cups water
- 1/2 teaspoon salt
- 1 (15 oz) can black beans
- 1/2 cup diced tomatoes
- 1/4 cup diced red onion
- 1/4 cup chopped fresh cilantro
- 1 jalapeño
- 1 tablespoon lime juice
- 1 cup shredded Monterey Jack cheese
- 4 large flour tortillas
Choosing flank or skirt steak is essential for achieving the tender, flavorful profile typical of the Grilled Steak Burrito from Qdoba. Marinate the steak with olive oil, lime juice, garlic, cumin, chili powder, smoked paprika, salt, and black pepper to infuse authentic, bold flavors. Use long-grain white rice cooked with water and salt for the perfect seasoned base, and rinse canned black beans to reduce sodium content. Fresh pico de gallo, made from diced tomatoes, red onion, cilantro, and jalapeno, adds a vibrant, zesty contrast to the rich cheese and steak. Your Grilled Steak Burrito from Qdoba copycat menu will capture the original's satisfying balance by carefully selecting and preparing these key ingredients.
Instructions
- Marinate the steak with olive oil, lime juice, minced garlic, cumin, chili powder, smoked paprika, salt, and black pepper in a mixing bowl; let sit for at least 30 minutes.
- Cook rice in a saucepan with water and salt according to package instructions.
- Heat black beans in a saucepan until warm; set aside.
- Mix diced tomatoes, red onion, cilantro, jalapeño, and lime juice in a bowl to make pico de gallo.
- Preheat grill or grill pan to medium-high; grill marinated steak 4-6 minutes per side for medium-rare.
- Let steak rest for 5 minutes, then slice thinly across the grain.
- Warm flour tortillas in a skillet or microwave until soft.
- Layer rice, black beans, steak slices, pico de gallo, and shredded Monterey Jack cheese on each tortilla.
- Fold and roll tortillas tightly into burritos.
- Optional: Wrap burritos in aluminum foil; reheat in oven or skillet if desired.
Substitution
The Grilled Steak Burrito from Qdoba copycat menu uses flank or skirt steak, but you can substitute with sirloin or ribeye if preferred for a different texture or flavor. If fresh jalapeno is unavailable, canned green chilies or a dash of cayenne pepper can add a similar heat. When cooking the rice and beans, using vegetable broth instead of water enhances the taste without altering the recipe significantly. Your cheese choice is flexible; Monterey Jack can be swapped for cheddar or a Mexican cheese blend based on your preference. To keep burritos warm before serving, wrap them in aluminum foil and place them in a low oven or use a skillet over low heat.
Tips
Make sure to marinate your steak for at least 30 minutes to achieve the best flavor and tenderness. When slicing the rested steak, cut thinly against the grain to keep the meat juicy and easy to chew. Warm your tortillas until soft to prevent cracking during rolling. Your pico de gallo should be freshly mixed and drained slightly to avoid soggy burritos.
Nutritions
Your Grilled Steak Burrito provides a balanced combination of macronutrients, with the flank steak delivering high-quality protein essential for muscle repair. The black beans and rice offer a good source of complex carbohydrates and dietary fiber, supporting digestion and sustained energy release. Pico de gallo adds fresh vegetables rich in vitamins C and antioxidants, while the shredded Monterey Jack cheese contributes calcium and healthy fats. This meal is an excellent choice for those seeking a flavorful dish with moderate calorie content and nutritional variety.
Storage
To store your Grilled Steak Burrito, wrap it tightly in aluminum foil or plastic wrap to retain moisture and prevent drying out. Place the wrapped burrito in an airtight container or resealable plastic bag before refrigerating for up to 3-4 days. For reheating, remove any foil, warm the burrito in a skillet or oven at 350degF (175degC) until heated through, ensuring the cheese melts and flavors are restored.
Variation or Alternatives
You can substitute flank or skirt steak with grilled chicken breast for a lighter option, marinating it similarly with lime juice, garlic, and spices. Swap black beans for pinto beans or refried beans to change the texture and flavor profile. For a richer taste, consider adding sauteed bell peppers and onions to the filling or using cheddar cheese instead of Monterey Jack. Toasting the burrito in a hot skillet after rolling can give a crispy exterior and help melt the cheese evenly.
Allergies
The Grilled Steak Burrito contains several common allergens including dairy from the shredded Monterey Jack cheese and gluten from the flour tortillas. The meal also includes black beans and spices that might trigger sensitivities or allergies in some individuals. If you have allergies to dairy, gluten, or specific spices, it is important to check ingredient details or consult staff before enjoying your burrito.
Why this recipe?
Grilled Steak Burrito from Qdoba is loved for its perfectly seasoned, tender steak combined with fresh, flavorful ingredients like cilantro-lime rice, black beans, and zesty sauces. The balance of smoky grilled meat and vibrant toppings creates a satisfying and hearty meal that appeals to diverse tastes. Making a copycat version allows you to customize spices and portions, ensuring your personalized burrito matches your preferences perfectly. Your homemade version can capture the authentic taste while saving money and encouraging creative kitchen skills.