Steak Carne Asada Burritos – The Ultimate Loaded Burrito Recipe
Steak Carne Asada Burritos
Few meals are as satisfying as a big, flavor-packed burrito, and these Steak Carne Asada Burritos deliver everything you love in one delicious wrap. Tender steak marinated in citrus, garlic, and spices is grilled to perfection, sliced thin, and wrapped in warm tortillas with fluffy Mexican rice, black beans, melted cheese, fresh salsa, and creamy guacamole.
The marinade is the real star here. Lime juice, orange juice, garlic, cilantro, and smoky spices soak into the steak, creating bold, vibrant flavor that makes every bite irresistible.
Whether you’re cooking for family dinner, meal prepping for the week, or hosting taco night, these burritos bring restaurant-quality flavor right to your kitchen.
Why I Love This Recipe
Carne asada burritos are one of those meals that feel indulgent but are surprisingly easy to make at home.
The citrus marinade tenderizes the steak while layering it with bold flavor. Once grilled, the steak develops a beautiful char that pairs perfectly with the freshness of the salsa and guacamole.
Another reason this recipe works so well is its flexibility. You can customize the fillings based on your preferences or what you have available.
For example, adding a fresh side like Easy Classic Pasta Salad for Any Gathering makes a great accompaniment for a complete meal.
Steak Carne Asada Burritos
Flavor-packed burritos filled with citrus-marinated carne asada steak, rice, black beans, cheese, salsa, and creamy guacamole wrapped in warm tortillas.
Prep: 15 min | Cook: 10 min | Total: min
Servings: 4 servings
Ingredients
- 1.5 lb flank or skirt steak
- 3 garlic cloves, minced
- 1 jalapeño, seeded and chopped
- 1/4 cup fresh cilantro, chopped
- Juice of 2 limes
- 2 tbsp orange juice
- 2 tbsp olive oil
- 1 tbsp soy sauce
- 1 tsp ground cumin
- 1 tsp chili powder
- 1 tsp smoked paprika
- Salt, to taste
- Black pepper, to taste
- 4 large flour tortillas
- 2 cups cooked Mexican rice
- 1 cup black beans, drained and rinsed
- 1 cup shredded cheese (cheddar, Monterey Jack, or Mexican blend)
- 1 cup pico de gallo or fresh salsa
- 1 avocado, sliced or 1/2 cup guacamole
- 1/2 cup sour cream (optional)
- Extra cilantro and lime wedges for garnish
Instructions
- In a bowl, mix garlic, jalapeño, cilantro, lime juice, orange juice, olive oil, soy sauce, cumin, chili powder, smoked paprika, salt, and black pepper.
- Place the steak in a resealable bag or shallow dish and pour the marinade over it. Coat well and refrigerate for at least 1 hour or overnight.
- Heat a grill or grill pan over high heat. Cook the steak for 3-5 minutes per side until medium-rare to medium.
- Remove the steak from the heat and let it rest for 5 minutes. Slice thinly against the grain.
- Warm the tortillas in a dry skillet for about 30 seconds per side until soft and pliable.
- Place a tortilla flat and add Mexican rice, black beans, sliced steak, shredded cheese, pico de gallo, avocado or guacamole, and sour cream if using.
- Fold in the sides and roll tightly from bottom to top to form a burrito.
- Optional: Toast the burritos seam-side down in a hot skillet for 1-2 minutes for extra crispiness.
- Serve warm, garnished with extra cilantro and lime wedges.
Nutrition
- Calories: 720 calories
- Fat: 32 g
- Carbs: 60 g
- Protein: 48 g
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Ingredients
For the Carne Asada
- 1.5 lb flank or skirt steak
- 3 garlic cloves, minced
- 1 jalapeño, seeded and chopped
- 1/4 cup fresh cilantro, chopped
- Juice of 2 limes
- 2 tbsp orange juice
- 2 tbsp olive oil
- 1 tbsp soy sauce
- 1 tsp ground cumin
- 1 tsp chili powder
- 1 tsp smoked paprika
- Salt, to taste
- Black pepper, to taste
For the Burritos
- 4 large flour tortillas
- 2 cups cooked Mexican rice
- 1 cup black beans, drained and rinsed
- 1 cup shredded cheese (cheddar, Monterey Jack, or Mexican blend)
- 1 cup pico de gallo or fresh salsa
- 1 avocado, sliced or 1/2 cup guacamole
- 1/2 cup sour cream (optional)
- Extra cilantro and lime wedges for garnish
Ingredient Swaps and Notes
This recipe can easily be adapted to suit your taste.
Steak alternatives
Flank steak and skirt steak are traditional, but sirloin or flat iron steak also work well.
Rice options
Mexican rice adds great flavor, but cilantro lime rice or plain white rice works too.
Bean choices
Pinto beans can be used instead of black beans.
Tortilla alternatives
Whole wheat tortillas or low-carb tortillas can be substituted if desired.
Extra toppings
- Pickled jalapeños
- Shredded lettuce
- Queso sauce
- Chipotle crema
Step-by-Step Instructions
1. Prepare the Marinade
In a bowl, mix together:
- Garlic
- Jalapeño
- Cilantro
- Lime juice
- Orange juice
- Olive oil
- Soy sauce
- Cumin
- Chili powder
- Smoked paprika
- Salt and black pepper
2. Marinate the Steak
Place the steak in a resealable bag or shallow dish and pour the marinade over it.
Ensure the steak is well coated, then refrigerate for at least 1 hour, or overnight for maximum flavor.
3. Grill the Steak
Heat a grill or grill pan over high heat.
Cook the steak for 3–5 minutes per side until it reaches medium-rare to medium doneness.
4. Rest and Slice
Remove the steak from the grill and allow it to rest for 5 minutes.
Slice the meat thinly against the grain for the most tender texture.
5. Warm the Tortillas
Heat the tortillas in a dry skillet for about 30 seconds per side until soft and flexible.
6. Assemble the Burritos
Place a tortilla on a flat surface and layer with:
- Mexican rice
- Black beans
- Sliced carne asada
- Shredded cheese
- Pico de gallo
- Avocado or guacamole
- Sour cream (optional)
7. Roll the Burritos
Fold the sides of the tortilla inward, then roll tightly from the bottom upward.
8. Optional Toasting Step
Place the burritos seam-side down in a hot skillet for 1–2 minutes to create a crispy exterior.
9. Serve
Serve warm with lime wedges and extra cilantro for garnish.
Tips for Success
Marinate longer for deeper flavor
Even a few extra hours makes a noticeable difference.
Slice against the grain
This keeps the steak tender instead of chewy.
Don’t overfill the burritos
Too many fillings can make them difficult to roll.
Warm tortillas first
This prevents cracking while rolling.
Serving Suggestions and Pairings
These burritos are a full meal, but adding a few sides can turn dinner into a festive spread.
A refreshing dish like Easy Classic Pasta Salad for Any Gathering balances the rich flavors of the steak.
For lighter lunches later in the week, recipes like The Ultimate Turkey Club Wrap for Easy Lunches or Classic Tuna Salad with a Healthy No-Mayo Twist are excellent additions to your meal rotation.
If you’re craving another comforting dinner idea, Fettuccine Alfredo: The Creamy Pasta That Became a Comfort Food Favorite is always a crowd favorite.
Nutritional Information (Per Serving)
- Calories: 720
- Fat: 32 g
- Carbohydrates: 60 g
- Protein: 48 g
This meal provides a hearty combination of protein, carbohydrates, and healthy fats.
Storage and Leftover Tips
Refrigerator
Store leftover burritos in an airtight container for up to 3 days.
Freezer
Wrap burritos tightly in foil and freeze for up to 2 months.
Reheating
Reheat in the oven at 350°F or in a skillet for the best texture.
More Recipes You’ll Love
If you enjoy bold, satisfying meals like this one, try these next:
- Easy Classic Pasta Salad for Any Gathering
- The Ultimate Turkey Club Wrap for Easy Lunches
- Classic Tuna Salad with a Healthy No-Mayo Twist
These recipes are easy to prepare and perfect for busy weeks.
Final Thoughts
These Steak Carne Asada Burritos are packed with bold flavor, juicy grilled steak, and fresh toppings that make every bite satisfying. With the vibrant citrus marinade and customizable fillings, this recipe brings the taste of your favorite burrito shop right into your kitchen.
It’s perfect for taco nights, family dinners, or meal prepping for the week.
If you try this recipe, I’d love to hear how it turned out. Share your experience and follow along for more delicious recipes from Jason Griffith at Chef Maniac. 🌯🔥🥩
