Description
These Cheesy Steak & Cilantro Lime Rice Burritos offer a perfect blend of tender NY Strip steak seasoned with bold spices, paired with zesty cilantro lime rice, creamy queso, and fresh pico de gallo. Wrapped in warm fajita-sized flour tortillas, they make a flavorful and satisfying meal ready in just 30 minutes.
Ingredients
Scale
Steak Seasoning and Steak
- 1 lb NY Strip Steak
- 1 tbsp avocado oil
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 tsp cumin
- 1 tsp dried cilantro
- 2 tsp chili powder
- 1/4 tsp cayenne pepper
Rice
- 3 packs Ben’s Original Ready Rice Cilantro Lime
- 1/2 cup water
Other Ingredients
- Pancho’s queso (to taste)
- Pico de gallo (to serve)
- Fajita size flour tortillas (4 tortillas)
- Fresh cilantro (for garnish)
Instructions
- Cut steak: Slice the NY Strip steak into thin, even strips and set aside to prepare for seasoning and cooking.
- Prepare rice: Heat a griddle over medium heat and add a small amount of avocado oil. Add the 3 packs of Ben’s Original Ready Rice Cilantro Lime along with 1/2 cup water. Cook, stirring occasionally, until the rice is heated through and tender.
- Cook steak: Season the steak strips with salt, pepper, cumin, dried cilantro, chili powder, and cayenne pepper. Place the seasoned steak strips on the hot griddle and cook until browned and cooked to your desired doneness, approximately 3-5 minutes per side, depending on thickness.
- Combine: Mix the cooked steak strips with the cooked rice directly on the griddle to combine flavors. Then, top the mixture with Pancho’s queso and sprinkle fresh cilantro over the top for garnish and added freshness.
- Serve: Warm the fajita-sized flour tortillas on the griddle or in a separate pan. Serve the cheesy steak and rice mixture alongside the tortillas with a generous serving of pico de gallo to add a fresh, zesty flavor to the burritos.
Notes
- Adjust the cayenne pepper to control the heat level to your liking.
- You can substitute the NY Strip steak with other tender cuts like sirloin or flank steak if preferred.
- For a vegetarian version, replace steak with seasoned grilled vegetables and omit queso if vegan.
- Warm the tortillas properly to prevent cracking when rolling the burritos.
- Leftover burrito filling can be stored in an airtight container in the fridge for up to 3 days.
