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close up inside view of chipotle steak burrito
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4.93 from 27

Chipotle Steak Burrito Copycat

This Copycat Chipotle Steak Burrito recipe is just like you'd get at the restaurant chain but made at home!
Prep Time45 minutes
Cook Time10 minutes
Total Time55 minutes
Course: Main Course
Cuisine: Mexican
Keyword: chipotle burrito, Chipotle steak burrito, steak burrito recipe
Servings: 4

Ingredients

For the Steak

  • 1 teaspoon dried oregano
  • 1/2 teaspoon cumin powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon crushed red pepper flakes
  • pinch salt and pepper
  • 2 teaspoons vegetable oil
  • 2 teaspoons adobo sauce , optional
  • 1 pound skirt steak

For the Cilantro-Lime Rice

  • 2 cups cooked basmati rice , warm
  • 1 & 1/2 tablespoons lime juice
  • 1/2 tablespoon lemon juice
  • 2 teaspoons vegetable oil
  • 2 tablespoons fresh chopped cilantro
  • 1/2 teaspoon salt

For the Pico de Gallo

  • 1/2 cup finely diced white onion
  • 1 small jalapeño pepper  , ribs and seeds removed, finely diced
  • 1 tablespoon fresh lime juice
  • 1/4 teaspoon coase salt , plus more to taste
  • 3 medium ripe, but firm Roma tomatoes  , seeds removed, finely diced (about 1 & 1/4 cups)
  • 1/2 cup loosely packed cilantro leaves  , finely chopped

For the Beans, Sour Cream, and Tortillas

  • 15 ounce can low sodium black beans , rinsed, drained, and warmed
  • 1/2 cup sour cream
  • 4 (10-inch) flour tortillas
  • chipotle honey vinaigrette , for serving, optional

Instructions

  • For the steak: Combine oregano, cumin, garlic powder, onion powder, crushed red pepper, salt and pepper. Rub spice mixture over both sides of steak, along with the vegetable oil and adobo sauce (if using.) Refrigerate while preparing your other ingredients. (If you can, marinate overnight for best flavor.)
    marinated flank steak in glass bowl
  • For the rice: Drizzle the lime juice, lemon juice, and oil over the top of the warm cooked rice, then sprinkle with the chopped cilantro and salt; fluff with a fork.
    cilantro lime rice in glass bowl with mixing spoon
  • For the pico de gallo: In a medium bowl, combine all the ingredients for the Pico de Gallo. Let mixture sit for 15 minutes, then taste and adjust with more salt and/or lime juice, if needed.
    pico de gallo in glass bowl
  • Heat a grill to medium-high. Coat grill grates with oil or nonstick spray. Cook steak for about 4 minutes per side, or to your liking. Transfer to a cutting board and let rest for 5 minutes. Slice thinly against the grain.
    sliced grilled steak on cutting board with knife
  • Warm the flour tortillas over a gas burner or in the microwave for about 15 seconds. Place on a flat surface, evenly distribute the rice, then steak, topped with the black beans, the pico de gallo, and sour cream.
    sliced grilled steak, rice, beans, and pico de gallo on flour tortilla
  • Fold the flap nearest you over the filling, then fold in the sides; roll burrito away from you, keeping it tight to form a log. Rest, seam side down.
    rolled up burrito on cutting board
  • Serve with chipotle honey vinaigrette, guacamole, and tortilla chips!
    close up inside view of chipotle steak burrito

Notes

Let the steak marinate overnight. This will really take the overall flavor up several notches.
Rice. Cook the rice with dried bay leaves and keep it warm until you'll build the burritos. 
Pico de gallo. Use the freshest ingredients for the pico de gallo and make it the same day you'll use it.

Nutrition

Calories: 489kcal | Carbohydrates: 45g | Protein: 35g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 88mg | Sodium: 797mg | Potassium: 883mg | Fiber: 9g | Sugar: 3g | Vitamin A: 820IU | Vitamin C: 18mg | Calcium: 102mg | Iron: 5mg