If you like carne asada, you’ll love this Grilled Steak Burrito Recipe. Charred beef is stuffed into wraps then rolled and grilled to create a warm tortilla with a crispy texture and beautiful golden-brown color.
This is one of our camping dinner recipes that uses an affordable cut of meat that’s prepared in a way to maximize flavor and tenderness.
I recommend measuring and mixing the spices for the marinade at home and transporting to the campsite in a small food storage container. My BBQ grilled steak burrito spice mix includes salt, pepper, garlic powder, dried oregano, dried thyme, cumin and chili powder.
You’ll only need to chop ingredients if you choose to add optional toppings.
Cooking Methods & Equipment
This is one of our camping grill recipes that can be made with a charcoal or propane grill.
To make this as one of your campfire recipes, you’ll want to use a good-flavored wood if you’re cooking with a grill grate over open flames. Mesquite, oak and hickory are all nice options. You can also use a cast iron grill pan on a campfire grate.
To prepare as one of your camp stove recipes, you’ll need to use a cast iron reversible griddle or grill pan rather than a flat-bottomed cast iron skillet to get the nice char marks you’re looking for on the meat and the tortillas.
Step 1. Prepare your ingredients, heat source and equipment as directed.
Step 2. Mix the marinade and rub onto steak. You’ll stir the wet and dry marinade ingredients together and rub onto both sides of the steak. Let it stand to reach room temperature before grilling, about 30 minutes.
Step 3. Heat the beans and cook (or reheat) the rice. Instant rice is the fastest option for this meal.
Step 4. Preheat your cooking equipment to high heat, 450-550 F degrees (2-3 seconds if using the hand test for cooking temperatures).
Hand Test For Cooking Temperatures
You don’t need a thermometer to determine the temperature of your heat source for cooking. Here are steps for the “hand test”.
- Hold the palm of your hand about 5 inches above the heat source (campfire coals, charcoal briquettes, propane grill etc.) you’re using for cooking. (Make sure nothing is flammable, like clothing or jewelry.)
- Pull your hand away from the heat before it hurts and note how many seconds have passed. Example: 6-7 seconds = medium heat.
Step 5. Cook covered. Cook with the lid closed until steak is medium-rare, internal temperature 130-140 F degrees, about 4-5 minutes per side. Use a sheet of aluminum foil as a cover if your equipment does not have a lid.
Step 6. Slice meat. Let the meat rest about 10 minutes, then, slice against the grain into thin strips.
Step 7. Build & roll burritos. Lay the tortillas on a flat surface and top with rice, pieces of steak, beans and cheese. Roll the ingredients inside the tortilla, tucking in the sides to hold everything in place.
Step 8. Toast the burrito. Reduce the grill temperature to medium-low heat and place the wrapped burrito seam side down, cook till golden brown and flip to toast other side.
Step 9. Serve hot with optional toppings, if desired.
If you’re looking for keto camping food ideas for a low-carb diet, serve as steak burrito bowls eliminating the tortilla, and, replacing starch-style rice with cauliflower rice.
I like flour tortillas for this recipe but if you’re making gluten free camping food, be sure to use a GF tortilla or wrap.
What To Serve With This Recipe
This grilled stuffed steak burrito really needs nothing on the side because these things are already loaded. If I want to make a more substantial meal, I’ll serve refried beans on the side.
This Fresh Guacamole Appetizer is a delicious topping for any Mexican meal.
Making a homemade salsa is a nice addition too. This Sweet Onion Salsa is really fresh and bright.
Use my camping menu planner to stay organized when planning meals for your next trip. It’s FREE and you’ll get it delivered instantly to your inbox!
When I have leftovers, I wrap the grilled burritos in aluminum foil and keep them refrigerated. The next day, I reheat them in the foil over hot campfire coals or in my camp oven, then, slice and serve for lunch or a quick appetizer.
Want a grilled stuffed burrito for plant-based diets? Try these Vegetarian Grilled Camping Burritos.
I serve this Grilled Flat Iron Camping Steak with potatoes and vegetables cooked in foil packets.
Try these Camping Breakfast Burritos when you want a hand-held, warm meal to start your day.
Print This Recipe
Grilled Steak Burrito Recipe
- Weber Smokey Joe Portable Grill (if cooking with charcoal), Cast Iron Grill Pan, 10.5-Inch (if cooking with a camp stove), Portable Tabletop Gas Grill (if cooking with propane), Lodge Pre-Seasoned Cast Iron Reversible Grill-Griddle (if cooking over a campfire)
- Heavy Duty Aluminum Foil (if your equipment does not have a lid)
- Pans (for heating can of beans and cooking rice)
- 1 pound flank steak or skirt steak
Marinade Ingredients: (see * Note)
- 1 teaspoon kosher salt*
- 1/2 teaspoon black pepper*
- 1/2 teaspoon garlic powder*
- 1/2 teaspoon dried oregano*
- 1/4 teaspoon dried thyme*
- 1/4 teaspoon cumin*
- 1/4 teaspoon chili powder*
- 2 tablespoons olive oil
- 1/4 cup lime juice
Ingredients For Serving:
- 4 large burrito sized tortillas or wraps flour tortillas are nice but use any flavor you like
- 1 (15 oz) can black beans, liquid drained
- 1 cup cooked rice cilantro lime rice, Spanish rice, white rice and Mexican rice all work well
- 1 cup three-cheese blend shredded
Optional Toppings: Add your favorite toppings (See ** Note for suggestions)
- In small bowl, stir together the wet and dry marinade ingredients.
- Season steak by rubbing marinade on both sides, let it sit out to reach room temperature before grilling, about 30 minutes.
- Meanwhile in a pan, heat the black beans over medium heat until they are heated through, set aside and keep warm.
- Cook (or reheat) rice according to package directions, set aside and keep warm.
- Preheat a gas or charcoal grill (or campfire coals) to high heat, 450-550 F degrees. If you don’t have a thermometer on your grill, use the “hand test”: hold the palm of your hand about 5 inches above the heat source, pull it away before it hurts, 2-3 seconds = high heat.
- Cook with lid down until the steak is medium-rare, internal temperature 130-140 F degrees, about 4-5 minutes per side. If your grill doesn’t have a lid or you’re cooking over campfire coals, use a sheet of aluminum foil to cover grill during cooking.
- Remove meat from the grill, cover with foil and let rest about 10 minutes before slicing into thin strips, against the grain of the meat.
- Lay tortillas on flat surface, in the center of each tortilla evenly divide the ingredients in this order: rice, pieces of steak, beans and cheese.
- Starting at the bottom of the burrito, roll the tortilla tightly, tucking in the sides to hold everything in place.
- Reduce grill to medium-low heat (may need medium-high heat in windy conditions) and place the wrapped burrito seam side down on your grill. Toast until golden brown, a minute or two on the first side. Then, flip to toast the second side.
- Remove the warm burritos from the heat and serve hot with optional toppings, if desired.
- Pico de gallo, salsa or diced tomatoes
- Sour cream or avocado ranch dressing
- Red onion
- Fresh cilantro
- Guacamole or slices of fresh avocado
- Hot sauce