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Grilled Steak Burrito Recipe by CampingForFoodies features a blue camping plate filled with a grilled stuffed burrito that is cut in half. The charred, golden brown tortilla is filled with thin strips of steak, black beans, cilantro rice and melted cheese. White sour cream drizzles cover the food along with red salsa and bright green cilantro. The plate is set on a campfire log on a sunny day.

Grilled Steak Burrito Recipe

Prep Time: 5 minutes
Cook Time: 15 minutes
Marinating & Resting Time: 40 minutes
Total Time: 1 hour
Servings: 4
Author: Kim Hanna
Camping For Foodies Dinner Camping Recipes: These grilled burritos have amazing flavor with tender meat and a nicely toasted tortilla.
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Ingredients

Ingredients:

  • 1 pound flank steak or skirt steak

Marinade Ingredients: (see Note 1)

  • 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 2 for suggestions)

Instructions

  • 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.

Notes

  1. Ingredients marked with * can be measured and mixed at home. (May substitute 1 tablespoon of your favorite taco seasoning as a shortcut.)
  2. Optional toppings you may like:
  • 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

Nutrition Information

Serving: 1g | Calories: 544kcal | Carbohydrates: 43g | Protein: 37g | Fat: 24g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Cholesterol: 90mg | Sodium: 1262mg | Potassium: 532mg | Fiber: 3g | Sugar: 3g | Vitamin A: 244IU | Vitamin C: 5mg | Calcium: 268mg | Iron: 5mg