A steak fajita burrito is easy to make with a few key ingredients. These delicious steak burritos get a zesty marinade of lime, orange juice, and chipotle. Full of fresh peppers and zucchini, this steak fajita burrito recipe will quickly become a family favorite.
Tips for Cooking Flank Steak
Not all steaks should be cooked and consumed the same way, so here are some quick tips for making flank steak.
- Cut against the grain. Flank steaks are tougher than most other cuts of beef. However, cutting it against the grain while holding the blade at a 45 degree angle will make it less chewy. This is because you will be cutting through the tough fibers in the meat, shortening them.
- Use high heat. Another way to make flank steak less tough is to turn up the heat. The faster this steak cooks, the easier it will be to chew, so you don’t want to leave it on the oven or grill for too long.
- Use a kitchen mallet. Tenderize the flank steak before cooking by pounding it with a kitchen mallet. This will help even out the tough sections of the meat.
Ingredients
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1 orange
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1 lime
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¼ cup plus 1 tsp. vegetable oil
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2 - 3 canned chipotle peppers in adobo sauce (seeded if desired), finely chopped
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1 ½ teaspoon ground cumin
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½ teaspoon salt
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1 2 pound beef flank steak, halved crosswise
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1 large sweet onion, halved and thinly sliced
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2 medium green, red, and/or yellow sweet peppers, cut into thin strips
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½ medium zucchini, halved and sliced
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6 10 inch flour tortillas, warmed
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¾ cup guacamole
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¼ cup snipped fresh cilantro
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1 cup purchased salsa verde
Directions
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Marinate the Steak
Zest the lime and juice both the orange and lime. In a large resealable plastic bag combine 1/4 cup orange juice, 1 teaspoon lime zest, 2 tablespoons lime juice, 1/4 cup oil, chipotle peppers, 1 teaspoon of the cumin, and the salt. Add steak. Seal bag; turn to coat. Marinate in the refrigerator 1 to 12 hours.
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Cook the Steak
Remove meat from marinade. Reserve 2 tablespoons marinade; discard any remaining marinade. Pat meat dry with paper towels. In a large grill pan, heat 1 teaspoon oil over medium-high heat. Add steak to pan. Cook for 14 to 18 minutes or until steak reaches desired doneness, turning once halfway through cooking. If needed cook in batches. (Or, for a gas or charcoal grill, grill the steak on the greased rack of a covered grill over medium heat for 17 to 21 minutes or until steak reaches desired doneness.) Transfer meat to a cutting board. Cover and let stand 10 minutes. Cut steak across grain into 1/4-inch-thick slices.
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Cook Onions, Sweet Peppers, and Zucchini
Meanwhile, heat the same grill pan* over medium-high heat. Add the onions to the drippings in the pan. Cook, stirring occasionally, for 3 minutes. Stir in the sweet peppers and zucchini. Cook 1 minute more. Add the reserved 2 tablespoons marinade and remaining 1/2 teaspoon cumin. Cook and stir 2 minutes more.
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Arrange Meat on Tortillas
Lay tortillas on a flat work surface. Arrange meat along the bottom one-third of the tortillas. Top with cooked vegetables, guacamole, and cilantro. Fold bottoms of tortillas over filling. Fold in sides. Roll up tortillas tightly. Cut burritos in half. Serve with salsa verde.
Tips
If using a gas or charcoal grill, use a large skillet to cook the vegetables. Use 1 tablespoon vegetable oil in place of the drippings.
Nutrition Facts (per serving)
| 620 | Calories |
| 30g | Fat |
| 48g | Carbs |
| 41g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 620 | |
| % Daily Value * | |
| Total Fat 30g | 38% |
| Saturated Fat 8g | 40% |
| Cholesterol 101mg | 34% |
| Sodium 1007mg | 44% |
| Total Carbohydrate 48g | 17% |
| Total Sugars 6g | |
| Protein 41g | 82% |
| Vitamin C 47.4mg | 53% |
| Calcium 214mg | 16% |
| Iron 5.8mg | 32% |
| Potassium 705mg | 15% |
| Folate, total 50.2mcg | |
| Vitamin B-12 1.4mcg | |
| Vitamin B-6 0.8mg | |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.