I love me some steak tacos,but I typically only make them in the summer, because I live in the tundra and my grill spends more time buried under the snow than not (though thinking about it, I could totally cook the steak in a skillet instead of grilling. The thought just never occurred to me. Duh. But I digress…)
These burritos are a touch spicier than my steak tacos and even come with indoor cooking instructions! Now I can get my steak taco/burrito fix year round!
Chipotle Steak Burritos
Adapted slightly from Half Baked Harvest
1-2 chipotle peppers + 1 tbsp adobo sauce, chopped
1 tbsp chili powder
2 tsp ground cumin
1 tsp dried oregano
½ tsp onion powder
¼ tsp crusted red pepper flakes
1 tsp black pepper
1 tsp sea salt
3 large cloves garlic, minced
½ cup extra virgin olive oil
1 tbsp lime juice
1 ½ lbs petite sirloin steak
8 burrito size flourtortillas
2-3 cups cooked brown rice, mixed with 1 tbsp lime juice
1 (15 oz) can pinto beans
1 ½ cups shredded pepper jack cheese
1 batch 5 minute guacamole
Place the steaks into a gallon sized zipper bag. Whisk together the marinade ingredients and pour over the steak. Close the bag and massage the marinade into the steaks. Leave on the countertop to come to room temperature and marinade for 30 minutes. Alternately, refrigerate overnight, removing the steak from the fridge 30 minutes before cooking.
Grill (or cook in a skillet), reserving the marinade, the steaks over medium heat, flipping once, until done. Set the steak aside for 10-15 minutes.
Slice steak into thin pieces. Place the steak in a skillet over high heat along with the reserved marinade. Cook for 2-3 minutes or until the steak is heated through and the marinade is reduced.
Fill each tortilla with steak, rice, and beans. Serve with guacamole and sour cream.