Ingredients
Homemade Salsa
- 2 cups Tomatoes diced
- 1/4 cup Onion finely chopped
- ½ Jalapeño pepper seeds removed and finely chopped (adjust to your desired level of spiciness)
- 2 cloves Garlic
- ¼ cup Fresh cilantro chopped
- 1 TBSP Lime juice
- Salt to taste
- Black pepper to taste
- 2 oz Tortilla chips
Burrito
- 2 TBSP Vegetable oil
- 8 oz Flank steak sliced thin
- 1 small Onion thinly sliced
- 1 Bell pepper (any color) thinly sliced
- 2 large Flour tortillas
- 1 cup Cheddar cheese shredded
- Salt to taste
- Black pepper to taste
Homemade Lemonade
- 1/2 cup Lemon juice fresh squeezed
- 16 oz Water
- 2 TBSP Sugar use to taste
- Ice cubes
Instructions
- Make Salsa: Combine diced tomatoes, onion, jalapeño pepper, garlic, cilantro, and lime juice to a blender. Pulse a few times until everything is somewhat blended or to your preferred consistency. Season with salt and pepper to taste. Refrigerate to let the flavors meld. Adjust seasoning if needed before serving.
- Season the steak with salt and pepper.
- Cook the Onions and Peppers: Heat the vegetable oil in a skillet over medium-high heat. Add the sliced onions and bell peppers to the skillet and sauté until they become tender and slightly caramelized, about 5-7 minutes. Season with a pinch of salt and pepper. Add the steak to the skillet and cook until nicely browned.
- Assemble the Burritos: Portion the steak, onions, bell peppers, and shredded cheese onto the tortilla. Fold in the sides of each tortilla and then roll them up tightly to enclose the filling.
- Warm the Burritos: In the same skillet or a clean pan, heat the burritos over medium heat for about 2-3 minutes per side or until they are heated through and the cheese is melted. You can optionally press them with a spatula to help seal the edges. Cut in half.
- Mix all ingredients for the homemade lemonade. Serve over ice if desired.
- Serve the burrito with salsa and tortilla and lemonade.
Notes
Notes:
Steak Internal Temperatures:
Rare: 115 - 120°F (46 - 48°C)
Medium Rare: 125 - 130°F (51 - 54°C)
Medium: 135 - 140°F (57 - 60°C)
Medium Well: 145 - 150°F (62 - 65°C)
Well Done: 160°F (71°C)
Steak Internal Temperatures:
Rare: 115 - 120°F (46 - 48°C)
Medium Rare: 125 - 130°F (51 - 54°C)
Medium: 135 - 140°F (57 - 60°C)
Medium Well: 145 - 150°F (62 - 65°C)
Well Done: 160°F (71°C)
Nutrition
Calories: 743kcal | Carbohydrates: 68g | Protein: 45g | Fat: 34g | Saturated Fat: 15g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Trans Fat: 0.02g | Cholesterol: 125mg | Sodium: 769mg | Potassium: 1181mg | Fiber: 7g | Sugar: 24g | Vitamin A: 3853IU | Vitamin C: 132mg | Calcium: 548mg | Iron: 4mg

Steak Burrito
Ingredients
Homemade Salsa
- 2 cups Tomatoes diced
- 1/4 cup Onion finely chopped
- ½ Jalapeño pepper seeds removed and finely chopped (adjust to your desired level of spiciness)
- 2 cloves Garlic
- ¼ cup Fresh cilantro chopped
- 1 TBSP Lime juice
- Salt to taste
- Black pepper to taste
- 2 oz Tortilla chips
Burrito
- 2 TBSP Vegetable oil
- 8 oz Flank steak sliced thin
- 1 small Onion thinly sliced
- 1 Bell pepper (any color) thinly sliced
- 2 large Flour tortillas
- 1 cup Cheddar cheese shredded
- Salt to taste
- Black pepper to taste
Homemade Lemonade
- 1/2 cup Lemon juice fresh squeezed
- 16 oz Water
- 2 TBSP Sugar use to taste
- Ice cubes
Instructions
- Make Salsa: Combine diced tomatoes, onion, jalapeño pepper, garlic, cilantro, and lime juice to a blender. Pulse a few times until everything is somewhat blended or to your preferred consistency. Season with salt and pepper to taste. Refrigerate to let the flavors meld. Adjust seasoning if needed before serving.
- Season the steak with salt and pepper.
- Cook the Onions and Peppers: Heat the vegetable oil in a skillet over medium-high heat. Add the sliced onions and bell peppers to the skillet and sauté until they become tender and slightly caramelized, about 5-7 minutes. Season with a pinch of salt and pepper. Add the steak to the skillet and cook until nicely browned.
- Assemble the Burritos: Portion the steak, onions, bell peppers, and shredded cheese onto the tortilla. Fold in the sides of each tortilla and then roll them up tightly to enclose the filling.
- Warm the Burritos: In the same skillet or a clean pan, heat the burritos over medium heat for about 2-3 minutes per side or until they are heated through and the cheese is melted. You can optionally press them with a spatula to help seal the edges. Cut in half.
- Mix all ingredients for the homemade lemonade. Serve over ice if desired.
- Serve the burrito with salsa and tortilla and lemonade.
Notes
Notes:
Steak Internal Temperatures:
Rare: 115 - 120°F (46 - 48°C)
Medium Rare: 125 - 130°F (51 - 54°C)
Medium: 135 - 140°F (57 - 60°C)
Medium Well: 145 - 150°F (62 - 65°C)
Well Done: 160°F (71°C)
Steak Internal Temperatures:
Rare: 115 - 120°F (46 - 48°C)
Medium Rare: 125 - 130°F (51 - 54°C)
Medium: 135 - 140°F (57 - 60°C)
Medium Well: 145 - 150°F (62 - 65°C)
Well Done: 160°F (71°C)
Nutrition
Calories: 743kcalCarbohydrates: 68gProtein: 45gFat: 34gSaturated Fat: 15gPolyunsaturated Fat: 5gMonounsaturated Fat: 9gTrans Fat: 0.02gCholesterol: 125mgSodium: 769mgPotassium: 1181mgFiber: 7gSugar: 24gVitamin A: 3853IUVitamin C: 132mgCalcium: 548mgIron: 4mg
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