California-Style Steak Burrito
Juicy, grilled steak meets fresh, vibrant ingredients in this California-style burrito that’s bold, satisfying, and packed with West Coast flavor. Wrapped in a warm tortilla and loaded with seasoned rice, French fries, black beans, avocado, and pico de gallo, it’s the perfect balance of hearty and fresh.
INGREDIENTS
- 1 lb Mill Street Skirt Steak, diced – SGC# 288606
- 2 tablespoons olive oil – SGC# 065312
- Salt and pepper to taste – SGC# 052100; 191702
- 1 teaspoon garlic powder – SGC# 191423
- 1 teaspoon onion powder – SGC# 191019
- 1 teaspoon ground cumin – SGC# 171561
- 1/2 teaspoon paprika (optional) – SGC# 171653
- 1 cup cooked Spanish rice – SGC# 051284
- 1 large avocado – SGC# 192605
- 1 cup pico de gallo – SGC# 197095
- 1 cup shredded cheese – SGC# 055663
- 1/2 cup sour cream (optional) – SGC# 193046
- 1/2 cup refried beans (optional) – SGC# 076463
- French Fries - SGC # 202214
- Large flour tortillas (burrito-size) – SGC# 162922
INSTRUCTIONS
- Season and cook the steak: In a skillet, heat olive oil over medium-high heat. Season steak with salt, pepper, garlic powder, onion powder, cumin, and paprika. Cook for about 5–7 minutes until nicely browned and cooked to your preferred doneness.
- Warm the tortillas: Heat tortillas on a pan or griddle until soft and pliable.
- Assemble the burrito: Spread beans (if using) on the tortilla. Add cooked steak, Spanish rice, cheese, pico de gallo, avocado or guacamole, and sour cream.
- Wrap it up: Fold the sides of the tortilla, then roll it tightly into a burrito. Toast the burrito in a skillet, seam-side down, for a few minutes if you want a golden, crispy finish.
- Serve: Cut in half and enjoy with your favorite salsa, hot sauce, or lime wedges on the side.
